Tuna, Pea and Corn Bake

I've been researching on a new recipe to try on this weekend. You bet, I am not really looking for diet pills that work as binge eating is one of our serious activities on weekend.

Ingredients (serves 4)
250g fusilli pasta
185g can Safcol tuna in extra-virgin
olive oil, drained, flaked
1/2 cup frozen peas and corn
410g can cream of celery soup
1/2 cup grated tasty cheese
Method
Preheat oven to 180°C. Grease an 8-cup capacity, 6cm-deep, 20cm (base) square baking dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
Combine tuna, peas and corn, soup and pasta in a large bowl. Season with salt and pepper. Stir to combine.
Spoon pasta mixture into prepared dish. Sprinkle with cheese. Bake for 25 to 30 minutes or until set. Allow to cool completely. Cut into 4 pieces.
Notes
To freeze: Place each piece in a small airtight container. Freeze for up to 1 month. Remove from freezer the night before and refrigerate. Transfer to work bag or school bag in the morning.

I found this recipe from taste.com.au again. We're not really seafood people so I make it a point if I can to cook some seafood on weekend. Hopefully, this will pan out nicely.

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