Before you begin:

•	Kitchens can be dangerous so make sure you have just read the Kitchen Safety Checklist.
•	Check with Mum or Dad that you are allowed to cook.
•	So the food doesn’t get any germs, wash your hands with warm soapy water and dry them well.
•	Read the recipe through before you begin and get out all the equipment and ingredients you will need.
•	Don’t forget to have fun, and the best cooks ALWAYS clean up their mess.

Here’s what you use
• can opener
• pasta pot
• colander
• cup measure set
• 2 cup jug measure
• dessertspoon
• medium bowl
• large bowl
• wooden spoon
• 4 x 1 cup ovenproof pots
• shallow baking dish.

Here’s what you need
• 1/4 cup milk
• 1 cup grated tasty cheese
• 310g can Edgell Creamed Corn
• 3 1/2 cups cooked spiral pasta or
  any other short pasta
• 425g can John West Tuna in Brine,
  drained
• extra grated tasty cheese for
  sprinkling

Here’s how to do it

Step 1
Turn the oven to 180°C to preheat.

Step 2
Place drained tuna in a large bowl. Mix together milk, grated cheese and Edgell Creamed Corn in a medium sized bowl.

Step 3
Add cooked drained pasta to the bowl with tuna and stir in the corn mixture with a wooden spoon until combined.

Step 4
Divide the mixture between 4 x 1 cup individual lightly greased ovenproof pots and sprinkle with extra cheese. Bake in a preheated oven at 180°C for 25 minutes.

Makes: 4 x 1 cup serves

Setting Up Time: 8 minutes

Cooking Time: 25 minutes

HOT TIP: Cook pasta following packet directions and when cooked drain well.