Tuna Noodle & Corn Casserole serves 4 (adapted for the TMX from a recipe provided by Trudy)
165gm thin egg noodles (I used 1/4cm wide fettucine)
30gm butter
1 tspn curry powder
30gm butter, extra
1 onion, peeled and quartered
1 red or green capcisum, quartered (I used roasted red capsicum)
S & P
470g can tuna (drained & flaked)
420gm can creamed corn
200mls water
1 chicken stock cube
1 cup freshly made breadcrumbs mixed with a few tblspns grated cheese of choice
Place 1200gm boiling water in the TM bowl, add the pasta and cook (with MC off) for 10 minutes on 100
o, reverse and soft speed. Drain the pasta and place it in a greased casserole dish. Toss the butter and curry powder through the hot pasta until the butter melts.
Melt the extra butter in the TMX 100
o for 1 minute on soft speed. Add the onion and capsicum, chop for 6 seconds on speed 5 and cook for 5 minutes 100
o on reverse, soft speed. Season with S & P, add the corn, tuna, water and chicken stock cube. Mix for 1 minute on reverse, speed 1. Pour over noodles. Mix slightly into the noodles.
Sprinkle with a breadcrumb and cheese mixture and bake 20-25 minutes in a 180
o oven.
Note, you can add other vegies - see what some of our members have added below in their review.
Members' commentsTrudy - Good on you Judy for thinking about using the TM for this. When I gave it to you I never dreamed you could make it in the TM. I have used pasta when I make this, but I prefer to use the thin egg noodles. San Remo have one as well as Barossa Foods.
CP - Made this yesterday, and it got the thumbs up from the family. Used the fettuccine egg noodles. Fast and flavoursome.
Chelsea - Thank you JD and Trudy. I made this tonight and got the big thumbs up from the family. I really don't like tuna, but I managed to eat this meal and I even surprised myself by enjoying it!!! I used dried egg noodles (the fresh ones were all packed with preservatives) and just cooked them for 4 minutes. I added half a zucchini and a carrot with the onion and capsicum (just to pack some more veggies in) and it worked perfectly. This is going to be a regular in our house.
I made this again last night and wasn't keen to use creamed corn from the can because of the additives. I decided to have a go at making my own creamed corn using my TMX and an old recipe. It was so quick and tasty that I will be doing it again. If anyone is interested in making their own here is
my recipe. This recipe makes 300g so you will need double quantity for this recipe (only put in the stated 400g though).
Julie) - Judy I made this tonight and we really enjoyed it. I too was surprised at the flavour. I also roasted my capsicum and used my own chicken stock. I made the breadcrumbs in the TM and fried them off in a little butter until golden and crunchy and topped the casserole with these. Was very nice with warm rolls.
Cathy79 - DH is allergic to corn, so made it without. Was delicious, and would have been even better with the corn to thicken the sauce. I'll have to thicken it some other way next time, without changing the flavours too much. When I was boiling the water to cook the pasta, I cooked some cauliflower in the basket, then chopped it up small enough to sneak into the casserole.
KarenH - This is a fabulous recipe. It was so quick and easy, and was made from stuff I had in the pantry and fridge, and didn't rely on me remembering to defrost something beforehand. I added extra vegies (zucchini, celery and carrot) along with the onion and capsicum, to clean out the crisper and get extra veg into the little ones. This was soooooo tasty - all of us scoffed it down with gusto! Thanks JD for another winning recipe.
pumpkin pie - I must admit was wondering how we (but especially hubby) would like it, with the different flavours vs the traditional tuna mornay. We LOVED it and I found him tucking into the leftovers that I was hoping to take to work tomorrow for lunch. Thanks.
CC - Another winner Judy. We all enjoyed the dish, thank you. The only change I made was that I used linguine and cooked it for 7 minutes and next time I will use Tuna in Oil, not Brine.
cgonsalv - Thanks Judy and Chelsea. We had a version of this for dinner tonight with a few variations. Enjoyed by all even the 12 yo who hates everything. I could not be bothered making separate creamed corn so merged the recipes.
Olive oil, onion, garlic - 2 cloves (could not resist), 1 stick celery. Did the TM thing. Added the flour and milk according to Chelsea's recipe, then 2 cups frozen corn and TMed as per Chelsea's recipe. Yummy creamed corn. Then followed the rest of Judy's recipe.
Could not bring myself to make the pasta in the TM so made the linguine (about 250g) on the stove and then mixed in with butter and moroccan spice - that was Layer 1. Layer 2 was steamed broccoli, cauliflower, zucchini and carrots, Layer 3 the tuna sauce and Layer 4 grated tasty cheese (done with the trusty grater ... can the TM grate soft cheese???) and rye sourdough breadcrumbs made in the TM that still had the sauce remnants ... cleaned it out nicely, and gave the breadcrumbs a nice taste.
This would feed about 6. For next time ... need a bit more tuna and more steamed vegies.
Dizzygirl - It was absolutely delish. Even my DH (who isn't a big creamed corn lover) commented on how nice it is.
Definitely handy when you don't have any meat defrosted. Thanks JD for another wonderful recipe.
johnro - Thanks Judy for another great tuna dish - enjoyed immensely and enough for lunches for the next couple of days.
Frozzie - We had this last night and it was very tasty. I did add a chilli so it was too hot for dd and ds so next time I will leave it out... I used rice noodles and they were yum ...made a large dish so easy to feed 8 in this house no prob but we have no HL kids at this stage so very reasonable sized portions...thumbs up from us JD
thermo18 - Yum yum yum, did I mention yum
