Tuna Pea and Corn Bake

Ingredients (serves 4)

• 250g fusilli pasta
• 185g can Safcol tuna in extra-virgin
• olive oil, drained, flaked
• 1/2 cup frozen peas and corn
• 410g can cream of celery soup
• 1/2 cup grated tasty cheese

Method

1. Preheat oven to 180°C. Grease an 8-cup capacity, 6cm-deep, 20cm (base) square baking dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
2. Combine tuna, peas and corn, soup and pasta in a large bowl. Season with salt and pepper. Stir to combine.
3. Spoon pasta mixture into prepared dish. Sprinkle with cheese. Bake for 25 to 30 minutes or until set. Allow to cool completely. Cut into 4 pieces.

Notes

• To freeze: Place each piece in a small airtight container. Freeze for up to 1 month. Remove from freezer the night before and refrigerate. Transfer to work bag or school bag in the morning.
• Keep warm this winter with our selection of casseroles, slow