Day 13 – Tuna Mornay with Spaghetti
Recipe #13 in our 2 week meal diary – 14 main meals, 1 shopping list, less than $3.80 per serve, and your chance to share in over $500 worth of prizes simply by liking us on Facebook!
This is a commonly cooked and enjoyed recipe in our household. A great Saturday night meal or for those days when you forgot to defrost some meat.
- 1 packet spaghetti or macaroni
- 1 tablespoon butter
- 1 brown onion finely chopped
- 2 tablespoons plain flour
- 2 cups milk
- 1 tablespoon wholegrain mustard
- ½ cup grated cheese
- 1 x 425g tin tuna in brine
- 100g frozen corn kernels
- 2 hard boiled eggs (chopped)
Melt butter in frypan or saucepan, add onion and cook until transparent. Add 1 ½ cups of the milk. Stir Flour in remaining ½ cup milk and then add slowly to the pan. Stir continually until thickened (to avoid lumps). Add the mustard, tuna, corn, and cheese and mix until combined. Gently fold in the chopped egg. Serve with the cooked pasta.
Cook spaghetti according to packet directions.
This dish can be served with any type of pasta, rice, or simply with steamed vegetables. Add things according to your tastes, like mushrooms or some herbs.
This recipe is suitable for freezing
Let the kids peel the hard-boiled eggs and mix the flour into the milk.
Kids review by 3yr and 5yr old
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