I love shortcut recipes. Don't get me wrong - I love pouring love into meals too but with three young children and a busy lifestyle not every night can be cordon bleu!
This recipe can have many variations too - so if you have veges in your fridge that need to be used, use them... what I like about this - that even if you don't have veges to add -most of the ingredients can be found in your pantry - with the exception of the butter and cheese. I keep shredded cheese in the freezer so almost always have some. A great opportunity to use leftover pasta too.
This feeds our brood plus 2 lunches - so suffice to say it feeds 6 - feel free to halve if you are cooking for less or don't like leftovers!
3 cups cooked macaroni/pasta (1.25 cups uncooked qty if needing to make)
4 cups milk (I use 1 cup milk powder from the pantry and fill to make 4 cups)
1/4 cup plain flour
1 cup tasty cheese
1 1/2 cups breadcrumbs
1 x 400gr can pink or red salmon (or tuna!)
1 cup veges of choice (optional)
1 tb dijon mustard
Cook your pasta if necessary, drain and set aside in casserole dish. If you already have cooked pasta from fridge, rinse with warm water to separate and drain and set aside in casserole dish
Mash salmon or tuna with a fork,and mix through pasta, do the same with the cheese, chop parsley and stir through
Add sauce to ingredients and stir through, add veges and stir through!
Top with breadcrumbs and heat in oven for 20 mins - or until breadcrumbs brown
Serve and enjoy!
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