Tuna Casserole

Mum and I have always said that we need a new name for this dish because announcing Tuna Casserole is on the menu for the night is always met with groans and eye rolls. Once you have a bowl of this warming cheesy mash and vegies in front of you however, you often wonder why you weren’t enthusiastic beforehand. Luke really doesn’t eat fish (except fish fingers) but loves this meal and Skye gets a hefty dose of vegies that taste even better with the cheese baked on top.

Tuna Casserole – Serves 4
Ingredients
4  large potatoes peeled and chopped
1/2 butternut pumpkin skinned and chopped
1 large zucchini sliced
1 large carrot sliced
1 cup frozen peas and corn
1/2 cup frozen broccoli and cauliflower
1 x 425g can of tuna in spring water
2 cups tasty cheese grated

White Sauce
1 tablespoon butter or margarine
1 tablespoon plain flour
1 cup milk

I use the microwave for this but if you are more patient and skilled than I, feel free to go old school on the stove top.
1. Melt butter in microwave (roughly 20 seconds)
2. Sprinkle over flour and microwave until it foams (roughly 30 seconds)
3. Pour in milk and stir
4. Microwave in 1 minute bursts stirring between each minute until sauce thickens (usually 5 minutes)

Method
1. Preheat oven to 200 degrees Celsius
2. Boil and mash potatoes and pumpkin
3. Layer in a square baking dish tuna, carrot, zucchini, peas and corn, broccoli and cauliflower

4. Pour over White Sauce (see above)
5. Spread potato and pumpkin mix over top of vegetables

6. Sprinkle with cheese
7. Bake in the oven for 35 minutes or until cheese is golden and crisp