Ingredients:
1 can tuna in brine or 1 can tuna in water
1 can campbell’s cream of asparagus soup
1 can small corn kernels
1 can asparagus spears, and cuts
400 g pasta ( e.g. penne “or” spirals etc)
1 -2 cup cheese ( tasty “or” cheddar)
2 -3 teaspoons curry powder ( I prefer Keens)
2 cups bechamel sauce or 2 cups white sauce, using two tablespoons butter and flour and two cups of milk and sprinkle of nutmeg
Directions:
Place bechamel/white sauce and can of asparagus soup in a saucepan and heat together over low to medium heat with curry powder and nutmeg, season with salt and pepper.
Add approx 1/2 cup of the cheese and stir in thoroughly.
Heat pasta until cooked.
Place tuna, cooked pasta, sauce, canned asparagus, canned corn in a baking dish and mix thoroughly.
Sprinkle remaining cheese on top and heat in oven on approx 180oC until cheese has melted and browned slightly (approx 20 minutes).
You could also use breadcrumbs with the cheese on top if you prefer.
Servings: 4-6
Time preparation: 20 min.
Time total: 40 min.