50g butter, chopped
1 small onion, finely chopped
2 stalks celery, chopped
70g sachet Dutch Curry Rice Simmer Soup
1 litre (4 cups) full cream milk
1 large green capsicum, cut into 1cm pieces
425g can corn kernels, drained, rinsed
2 cups grated pizza cheese
425g can tuna in oil, drained, flaked
Mixed salad leaves, to serve
Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Return to pan. Cover to keep warm.
Meanwhile, melt butter in a stockpot over a medium heat. Add onion and celery. Cook, stirring occasionally, until soft. Add simmer soup. Cook, stirring for 30 seconds.
Gradually add milk to pot, stirring until combined. Bring to boil. Gently boil, stirring for 1 minute. Remove from heat.
Add pasta, capsicum, corn and half the cheese. Season with salt and pepper. Stir until well combined. Gently stir through tuna. Transfer to a greased, large ovenproof dish (10-cup capacity). Sprinkle with remaining cheese.
Cook in a very hot oven (220C) for about 12 minutes, or until cheese is golden brown. Remove from heat.
Serve with salad leaves.
TIP! Any short-shaped pasta can be used. If you prefer a strong curry flavour, add 1 tablespoon curry powder with the simmer soup.