Tuna Noodle Casserole

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Serves 4

Note: This recipe is from the cookbook, 150 Fast & Simple Recipes: Inspired Ideas for Everyday Cooking on page 114.

Ingredients:

1 Onion
1 Carrot
1 TBSP Olive Oil
140g/5oz Button Mushrooms
450ml/16fl oz Chicken or Vegetable Stock
300ml/10fl oz Canned Condensed Cream of Mushroom Soup
475g/1lb 1oz Canned Tuna in Brine
350g/12oz Dried Egg Noodles
125g/4 1/2oz Panko Breadcrumbs
55g/20z Freshly Grated Parmesan Cheese
Salt & Pepper

Method:

1. Preheat the oven to 200C/400F/Gas Mark 6
2. Dice the onion and carrot.
3. Heat the oil in a large, ovenproof frying pan or wide saucepan.
4. Add the onion and carrot and cook, stirring occasionally.
5. Meanwhile, slice the mushrooms and add them to the pan.
6. Add salt and pepper to taste and cook, stirring occasionally for 2-3 minutes, until the vegetables begin to soften.
7. Stir in the stock and soup. and bring to the boil.
8. Drain the tuna and add it to the pan, breaking up any big chunks.
9. Add the noodles and stir to coat with the sauce.
10. Cover the pan and transfer to the preheated oven for about 15 minutes, until the noodles are tender.
11. Preheat grill to medium.
12. Remove the pan from the oven and stir the casserole well.
13. Sprinkle the breadcrumbs and cheese evenly over the top. then place under the grill for 2-3 minutes. until topping is golden brown.
14. Serve immediately.

Renee's Tuna & Egg Salad

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Serves 4 to 6

Ingredients:

1 425g Can of Tuna
4 Eggs
1 Carrot
1 Cup Cheddar Cheese
1 TBSP Dried Chives
1 tsp Dried Dill
2 TBSP Red Wine Vinegar
3 Heaped TBSP Mayonnaise

Method:

1. Hard boil eggs, cool, then chop and add to medium bowl.
2. Grate carrot and cheddar and add to bowl.
3. Add all other ingredients to bowl and mix well.
4. Serve on bread, rolls, crackers or salad.