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TUNA MAC CASSEROLE

Ingredients:

1 can (180 g) tuna chunks in vegetable oil, drained
400 grams elbow macaroni, cooked according to package directions
1 pack (160 g) MAGNOLIA CHEEZEE, grated
1/4 cup potato chips, crushed

Sauce

1/4 cup STAR MARGARINE CLASSIC
1 pc (50 g) onion, cubed
1 can (100 g) mushrooms pieces and stems, drained
1/4 cup (30 g) MAGNOLIA ALL PURPOSE FLOUR
1 cup chicken broth
2 cups MAGNOLIA PURE FRESH MILK

Procedure:

  1. Preheat oven to 350°F. Combine cheese and potato chips in a bowl. Cover and set aside.
  2. In a casserole, melt 1/4 cup margarine and sauté onion until tender. Add mushrooms and cook for about 2 minutes. Sprinkle flour and stir mushroom mixture.
  3. Gradually add chicken stock then milk, while stirring continuously. Simmer, while stirring, until mixture thickens. 
  4. Add cooked macaroni and tuna. Mix well. Transfer to greased ovenproof dish.
  5. Top with cheese and potato chips mixture.
  6. Bake for 20 minutes until browned and mixture bubbles. Let stand for 5 minutes before serving.
Makes 8 servings.
(Yield: 8 cups: 6-1/2 cups elbow macaroni, 4-1/3 cups sauce)
 
Tip/s:
  • If using an oven toaster, use 2 to 3 small containers for the casserole and oven toast on high for 10-15 minutes.
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