Creamy Tuna Pasta Bake

Ingredients

• 3 cups of medium pasta (your choice)
• 425 g chunk tuna, drained
• 2 teaspoons butter
• 1 medium onion, chopped
• 2/3 cup chopped mushroom
• 1 small green pepper, deseeded and chopped
• 2/3 cup of mixed frozen peas and corn
• 2 hard-boiled eggs, sliced (optional)
• 200 ml sour cream
• 150 ml mayonnaise (Hellmans is the best)
• 1 teaspoon packed Dijon mustard
• 1 tablespoon lemon juice
• salt and pepper (to taste)
• 2/3 cup of grated cheese
• 2/3 cup of crushed corn flakes
• 1 medium tomato, sliced

Directions

1. 1

   Cook pasta according to package, drain and leave to one side.

2. 2

   Preheat oven to 175 degrees and grease a large casserole dish.

3. 3

   In a small saucepan add the butter and saute the onions, mushrooms and pepper until soft, drain and leave to cool.

4. 4

   In a large mixing bowl combine all the vegetables, tuna, sour cream, mayonnaise, mustard, lemon juice. Season with salt and pepper.

5. 5

   In a large casserole dish add the cooked pasta and boiled eggs. next add the vegetable/tuna mixture, gently combining everything together.

6. 6

   Top with the crushed cornflakes and sprinkle on the cheese.

7. 7

   Bake in the oven until bubbly (about 30 minutes). Add the sliced tomato before serving.