Serves: 4 Takes: 55min Cost per serving: £1.03
● 40g butter
● 3 celery stalks, chopped
● 2 carrots, chopped
● 1tsp fennel seeds
● 400g can cream of chicken soup
● 400g frozen sweetcorn
● 3 x 145g can tuna chunks, drained and flaked
● 250g dried tagliatelle, roughly broken
● Salt and freshly ground black pepper
● 50g Cheddar, grated
● 100g dried breadcrumbs
1 Preheat the oven to 180°C (fan 160°C/gas 4). Melt the butter in a large saucepan over a medium heat. Cook the celery, carrot and fennel seeds for 2-3min, stirring, until just tender.
2 Add the soup, sweetcorn and 1ltr of just-boiled water and stir well. Bring to the boil then remove from the heat.
3 Mix in the tuna and pasta and transfer to a large ovenproof dish. Bake, covered, for 25-30min until the pasta is cooked. Remove from the oven. Season with salt and pepper.
4 Preheat the grill to high. Combine the cheese and breadcrumbs in a bowl and sprinkle over the pasta bake. Grill for 2-3min until golden. Serve garnished with fresh flat-leaf parsley, if liked.
Make more of your leftovers and swap chicken soup for mushroom soup, celery for onion and tuna for leftover meat