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1
Preheat the oven to 350u00b0F
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2
Cook the pasta in salted water until al dente, then drain and refresh in cold water to stop it from over cooking.
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3
Melt the butter in a saucepan and saute the onion until soft.
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4
Stir the corn flour into the water until dissolved, then add to the onion pan along with the tomato soup.
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5
Bring to a boil, add the herbs and then cook gently, stirring for five minutes.
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6
Mix in the flaked tuna and heat through. Season to taste.
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7
Mix into cooked pasta.
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8
For the cheese and spinach sauce, melt the butter in a saucepan and saute the onion until transparent.
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9
Add the flour and continue stirring the mixture all the time.
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10
Gradually pour in the milk and keep stirring until the sauce is thickened and smooth.
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11
Add the chopped spinach and stir until wilted.
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12
Remove from the heat and stir in the 2 c grated Cheddar cheese.
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13
Grease a baking dish and add the tuna and tomato mixed with the pasta, and then pour the spinach sauce over top.
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14
Sprinkle with some grated Cheddar cheese and bake in the oven for 25 minutes until golden.
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15
This can also be frozen. Assemble casserole but do not sprinkle with cheese or bake. Thaw in refrigerator before baking. Sprinkle with cheese and bake according to normal instructions.
