4 tablespoons oil
1 large diced onion
4 tablespoons plain flour
2 cups milk
1 x tin 200 gm corn kernels (or fresh equivalent)
1 x 450 gm tin tuna (oil or spring water)
½ cup grated tasty cheese, plus extra cheese for topping
1 chicken stock cube.
Salt and pepper to taste.
- Pour oil in saucepan, and fry onions. Add plain flour and make a roux. Add milk, salt, pepper and stock cube.
- Keep stirring while bringing to the boil. The lumps will blend out as you cook. When thickened and cooked out, mixture will not taste floury. Add drained tuna, drained corn, grated cheese. You can add a dollop of sour cream for extra taste.
- Mix with spaetzle and pour into casserole dish. Lightly cover with a little extra grated cheese and bread crumbs. Garnish with sliced tomato. Bake in moderate over for 10 mins.
- Serve with a side salad.
- Alternatives – use corn flour, soy milk or water.
Don’t forget to look pretty in the kitchen!