Tuna casserole

We thought we had absolutely nothing to eat in the house - and then we realised we had the ingredients for tuna casserole. Not exactly the most sophisticated dish but this is a tasty version - with, notably, no canned cream of mushroom soup (which about 99.9 per cent of the recipes we found online called for).

The toddler was a bit suspicious of it but in the end ate several pieces of fusilli and a couple handfuls of the meat and sauce, once we separated them for her.

If you don't have kids, add some dry white wine or sherry in the sauce and double or triple the garlic. Next time we'll try putting bread crumbs on top, under the grated cheese.

1 pound fusilli

2 tbsp olive oil
2 onions, chopped
4 cloves garlic, chopped
1/2 pound mushrooms, sliced
300 g tinned tuna
1 cup frozen peas

6 tbsp butter
6 tbsp flour
3 cups milk
1/4 pound grated cheddar cheese

Cheddar
Parmesan

Melt the butter, then stir in the flour. Slowly add the 6 cups milk on low to medium heat, stirring constantly. You'll end up with a nice, thick sauce. Add the grated cheese and stir until it's melted in, then remove from the heat.

Saute the onions and garlic in olive oil. Add the mushrooms. Add the tuna. Add the sauce. Add the fusilli. Add the peas. Put the resulting mix in a buttered baking pan and grate some cheddar and parmesan over the top. Bake at 180C for 20 minutes.