Annette Sym’s Creamy Tuna Bake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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There are heaps of delicious-sounding Macaroni Cheese recipes on Zaar. Unfortunately, many are phenomenonally high in all the things many of us are probably trying NOT to eat. This is a low GI recipe, which I am posting in response to Vina's query about low GI foods in a Forum. Annette Sym provides nutritional information for all her recipes, and alternative ingredients, so that after using a few of her recipes the basic GI principles are easily understood. Ingredients:
1 1/2 cups dried macaroni noodles |
2 (425 g) cans tuna in water, drained |
cooking spray |
1 teaspoon crushed garlic |
2 cups sliced mushrooms |
1/2 cup sliced shallots or 1/2 cup onion |
1 cup frozen corn kernels |
1 (310 g) can creamed corn |
2 teaspoons low-sodium instant chicken bouillon granules (massel) |
60 g sachets 4 cheese sauce (continental) |
1 1/2 cups boiling water |
1/2 cup grated tasty reduced-fat cheese |
Directions:
1. Preheat oven 180ºC fan forced.
2. Cook pasta as instructed on packet, leave to one side.
3. Thoroughly drain tuna, roughly break up and leave to one side.
4. Coat a large non-stick pan with cooking spray, sauté garlic and mushrooms for 2 minutes.
5. Add tuna, shallots or onion, corn kernels, cream corn and stock powder and combine.
6. In a small bowl combine 4 cheese sauce with boiling water until blended.
7. Fold cheese sauce into the mixture in the pan, taking care that the cheese sauce and the other ingredients are well-combined.
8. Add pasta and stir well.
9. Transfer the tuna pasta mixture to a lightly greased casserole dish.
10. Sprinkle cheese over top and bake for 30 minutes or until cheese has melted and browned on top.
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