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.
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INGREDIENTS
Nutrition- 1 1⁄2cups dried macaroni noodles
- 2
- cooking spray
- 1teaspoon crushed garlic
- 2cups sliced mushrooms
- 1
- 1(310 g) can creamed corn
- 2
- 60g sachets 4 cheese sauce (Continental)
- 1 1⁄2cups boiling water
- 1⁄2cup grated tasty reduced-fat cheese
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DIRECTIONS
- Preheat oven 180ºC fan forced.
- Cook pasta as instructed on packet, leave to one side.
- Thoroughly drain tuna, roughly break up and leave to one side.
- Coat a large non-stick pan with cooking spray, sauté garlic and mushrooms for 2 minutes.
- Add tuna, shallots or onion, corn kernels, cream corn and stock powder and combine.
- In a small bowl combine 4 cheese sauce with boiling water until blended.
- Fold cheese sauce into the mixture in the pan, taking care that the cheese sauce and the other ingredients are well-combined.
- Add pasta and stir well.
- Transfer the tuna pasta mixture to a lightly greased casserole dish.
- Sprinkle cheese over top and bake for 30 minutes or until cheese has melted and browned on top.
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