Friday, 2 August 2013

Tuna Spaetzle Bake

I always wonder what to do with the packet of spaetzle sat in the back of my cupboard. It is like thicker more dense pasta really and as ever pinterest provided the answer! A tuna spaetzle bake which used ingredients right out of the store cupboard. The spaetzle could easily be substituted for pasta and I used a can of tuna mayonnaise with red pepper and sweetcorn which I picked up accidentally thinking it was crab! The tins look the same!  I suspect the mayonnaise made no different at all, just the chunks of tuna were smaller. The addition of sweetcorn was a good one though and gave the dish extra texture.

Tuna Spaetzle Bake (adapted from The Kitchen is My Dance Floor)
(Serves 2)

120g spaetzle
1 can cream of mushroom soup
1 can of tuna 
1 small can sweetcorn
140ml milk
salt and pepper
115g cheddar cheese, grated
handful breadcrumbs
Preheat the oven to 180C.
Bring a pan of water to the boil and cook the spaetzle according to packet instructions.
Meanwhile make the sauce. Combine the mushroom soup, tuna and milk in a pan over a medium heat, season and slowly heat but do not boil.
Add the sweetcorn and half the cheddar and stir until it has melted. Add in the noodles and stir until they are thoroughly covered in the sauce.
Transfer to an ovenproof dish, sprinkle over the rest of the cheese and the breadcrumbs. Cover the dish with foil and bake in the oven for 15-20 mins. Remove the foil and cook for another 8-10 mins until the cheese is golden and the dish is bubbling. Serve.

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