Recipe - Tuna Bake

We've had a long standing favourite recipe for a Tuna Bake that used pantry items.  It was our backup plan.
Recently we tried this one from Symply Too Good To Be True (book 4, page 25) and it's the new favourite!
Here is our version.  Serves 6.

Ingredients

·         1 ½ cups dried macaroni pasta (or any other shape)

·         2 x 425g cans tuna in spring water

·         Cooking spray

·         1 tsp crushed garlic (in jar)

·         2 cups sliced mushrooms

·         ½ cups sliced shallots or onion

·         1 cup frozen corn kernels

·         310g tin creamed corn

·         2 tsp chicken stock powder

·         2 x 30g sachets 4 Cheese Sauce (Continental)

·         1 ½ cups boiling water

·         ½ cup low fat grated tasty cheese

Method

·         Preheat oven to 180 degrees

·         Cook pasta and drain

·         Drain tuna and break up with a fork

·         Coat a large non-stick fry pan with cooking spray and sauté onion, garlic and mushrooms for a couple of minutes

·         Add tuna, corn kernels, creamed corn and stock powder, combine well

·         In a small bowl, dissolve the 4 Cheese Sauce sachets with the boiling water

·         Add the cheese sauce the pan and fold together

·         Finally, add the pasta and mix

·         Pour into casserole dish and sprinkle grated cheese on top

·         Bake for 30 minutes