Crunchy Cheddar Tuna Bake

Ingredients

  • 60g butter
  • 1/4 cup plain flour
  • 750ml Pura Regular milk or Pura Light Start
  • 1 cup grated South Cape Vintage cheddar cheese
  • 1 zucchini, grated
  • 1 small carrot, peeled and grated
  • 1/2 red capsicum, finely diced
  • 200g (3 cups) small shell pasta, cooked
  • 425g can tuna in spring water, drained
  • 1/4 cup roughly chopped parsley
  • 1 teaspoon finely grated lemon rind
    • freshly ground salt and pepper, to taste
  • 200g Turkish pide bread
  • 1 tablespoon grated South Cape Parmesan cheese

Method

  1. Melt butter in a large saucepan over medium heat, add flour stirring thoroughly for 1 minute. Add the milk stirring continuously until thickened. Add vegetables and simmer for 1 minute. Remove from heat and stir in the grated cheddar, pasta, tuna, parsley, lemon rind and seasonings. Place into a 1.5 litre capacity baking dish.
  2. Roughly chop the pide bread to make chunky bread crumbs, sprinkle breadcrumbs and parmesan over the pasta mixture and bake at 200 degrees celsius for 25 minutes, or until bread crumbs are golden. Serve with a crisp green salad.

Helpful Hints

  • Divide mixture between 4-6 oven proof dishes for individual serves.
  • Substitute the vegetables with a packet of your children's favourite frozen vegetables for a quick solution to fussy eaters.
  • Use canned corn and/or frozen green peas, grated carrot or other vegetables that your children will eat.