Tuna Spaghetti Casserole

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Ingredients:
125g Spaghetti (No 8)
250g Tuna (Can)
90g Butter
1 Green Pepper (Small & Sliced)
1 Onion (Medium & Finely Chopped)
125g Mushrooms (Sliced)
1/3 Cup Flour
1 Teaspoon Salt
¼ Teaspoon Pepper
½ Teaspoon Dry Mustard
3 Cups Milk
185g Grated Cheese
¾ Cup Breadcrumbs (Soft)

Method

1. Add spaghetti gradually to a large pot of boiling salted water and continue boiling for a further 15 minutes or until tender, stirring frequently.
2. Drain the pot of spaghetti.
3. Melt 60g of butter in a saucepan then add green pepper, onion and mushroom and sauté for three to four minutes (or until onion is transparent).
4. Remove pan from heat and add flour, salt, pepper and mustard and stir until ingredients smooth.
5. Return to heat and cook for two minutes
6. Add cheese and continue stirring until melted.
7. Mix sauce and drained tuna through spaghetti.
8. Pour the mixture into a greased casserole dish
9. Melt the remaining butter and add bread crumbs and cook for a few minutes then spread this over the casserole
10. Bake in a moderate oven for 20 - 25 minutes or until dish is well heated and breadcrumbs brown

Our Tuna Spaghetti Casserole is a filling hi-carb meal. Easy to make and serve up as a Sunday lunch followed by stint in the garden. Provides 4 - 6 people the energy to burn.