Happy Tuesday guys! Recipe of the day is Cheesy Tuna & Broccoli Casserole – bubbling and comforting casserole, loaded with lots of veggies, pasta and tuna, perfect on a dark and rainy day (like today).
What you need:
- tinned tuna
- tinned corn
- broccoli
- celery
- carrots
- onion
- garlic
- cheese
- parsley
- flour
- egg
- butter
- nutmeg
- salt and pepper
- olive oi
Here’s how to make this delicious Cheesy Tuna & Broccoli Casserole
- 200g tinned tuns, drained
- 150g macaroni, boiled
- 200g tinned sweetcorn, drained
- 1 carrot, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 garlic cloves, crushed
- 200g broccoli florets
- 200g mild Cheddar cheese, grated
- a bunch of fresh parsley, chopped
- salt and pepper to taste
- 1tbsp olive oil
For the Bechamel sauce:
- 100g butter
- 4tbsp plain flour
- 400ml milk
- 1tsp nutmeg
- salt and pepper to taste
Preparation:
- Heat your pan with the olive oil and sweat the onion and garlic for five minutes. Then add the broccoli florets, carrot and celery. Cover with a lid and leave for 15 minutes, stirring occasionally. Remove from the hob.
- Meanwhile, make the Bechamel sauce. Heat a pan with the butter and flour and start whisking to combine them. Gradually add the milk and continue whisking. If the mixture is getting too thick, add a bit more of the milk. Season with nutmeg, salt and pepper and leave on a side to cool down.
- Combine all the casserole ingredient together – add the tuna, sweetcorn, cheese and bechamel sauce. Sprinkle with the fresh parsley and season with salt and pepper to taste.
- Bake in the oven for about 20 minutes.
- Serve with some garlic bread and side salad.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming soon.
Have a tasty week, stay warm and dry. xx
