Annette Sym’s Creamy Tuna Bake

There are heaps of delicious-sounding Macaroni Cheese recipes on Zaar. Unfortunately, many are phenomenonally high in all the things many of us are probably trying NOT to eat. This is a low GI recipe, which I am posting in response to Vina's query about low GI foods in a Forum. The recipe is from Annette Sym's website, where you will find other recipes and a lot more information about GI. Annette Sym provides nutritional information for all her recipes, and alternative ingredients, so that after using a few of her recipes the basic GI principles are easily understood.

• Ready In: 50 mins
• Yields: 6

Ingredients

• 1 1⁄2 cups  dried macaroni noodles
• 2 (425 g) cans tuna in water, drained
•  cooking spray
• 1  teaspoon  crushed garlic
• 2  cups  sliced mushrooms
• 1⁄2 cup  sliced shallots or 1⁄2 cup onion
• 1  cup frozen corn kernels
• 1 (310 g) can  creamed corn
• 2  teaspoons low-sodium instant chicken bouillon granules (Massel)
• 60  g  sachets 4  cheese sauce (Continental)
• 1 1⁄2 cups boiling water
• 1⁄2 cup  grated tasty  reduced-fat cheese

Directions

1. Preheat oven 180ºC fan forced.
2. Cook pasta as instructed on packet, leave to one side.
3. Thoroughly drain tuna, roughly break up and leave to one side.
4. Coat a large non-stick pan with cooking spray, sauté garlic and mushrooms for 2 minutes.
5. Add tuna, shallots or onion, corn kernels, cream corn and stock powder and combine.
6. In a small bowl combine 4 cheese sauce with boiling water until blended.
7. Fold cheese sauce into the mixture in the pan, taking care that the cheese sauce and the other ingredients are well-combined.
8. Add pasta and stir well.
9. Transfer the tuna pasta mixture to a lightly greased casserole dish.
10. Sprinkle cheese over top and bake for 30 minutes or until cheese has melted and browned on top.