Tuna Noodle Bake

Hi, I found this recipe in my Mum's 'Quick and Easy dairy cookbook' it has recipes from lots of different people in it and some tips on how make it, which I will leave here for you. It was very quick and easy to make and tasted really nice it says serves 4 but there was enough for more as some of us went back for seconds. This recipe uses lots of stuff from the cupboards which you may already have and the vegetable used can easily be switched for your/your households preferences. Hope you enjoy....

Dietary Info:
-Contains Dairy
-Contains Gluten                  

-No Nuts
-Unsuitable for Vegan
-Unsuitable for Vegetarian
-Unsuitable for Pescatarian

Diet: 529 kcal per portion
{Recipe says serves 4 so the
calorie count for one portion
must be 1/4 of the dish}

Cooking Times:
Preparation: 20mins {Sorry but I didn't see these till the end and couldn't check them.}
Cook: 40mins

Ingredients:
- 1 Red Onion
- 350g/12oz Cup mushrooms {I used the end of this weeks cucumber. Cucumber isn't used in cooking too much but it it very similar in taste to zucchini}
- 75g/3oz Butter {Marg will also do}
- Salt&Pepper
- 250g/9oz Fresh tagliatelle {I used 250g spaghetti from a packet so not fresh...but it still works the same}
- 3tbsp Plain Flour {Amount will vary depending on your sauce}
- 600ml/1pint Milk {I used whole milk}
- 2x200g tinned tuna in brine {I used 3x145g tins}
- 2-3tbsp Capers {We don't have any of these at the moment}
- 25g pack fresh dill, plus a little extra to garnish {I used dried mixed herbs but not to garnish}
- 50g Parmesan Cheese {I used Cheddar because my sister doesn't like Parmesan}

Method: 
1: Preheat the oven to 200℃/180℃ fan/400℉/Gas 6. Put a large saucepan of slightly salted water on to boil. {I didn't put salt in and I just started cooking my pasta now, follow the packet instructions and it might be easier to boil the water in a kettle first}
2: Peel and thinly slice the onion {I diced it but the picture has slices}; trim and quarter the mushrooms {I diced the cucumber}. Melt 50g/2oz {1/3} of your butter in a large frying pan {I used the wok}, add the onions and cook until slightly softened. Then add the mushrooms {Or whatever your using} and cook until lightly browned {I just waited for it to be a bit less hard}, always stirring.
3: As soon as the water begins to boil, add 1tsp salt and the pasta and cook according to the packet {If you haven't already}. Then, drain well and return to the saucepan.
4: Meanwhile, melt the remaining butter in a saucepan {25g/1oz}{Preferably a medium sized saucepan}, stir in the flour and then slowly add the milk, stirring constantly, {if yours is not thickening, add some more flour in small amounts , whisking until fully combined, and if it needs it add a bit more}. Bring to the boil.
5: Drain and flake the tuna and stir into the white sauce together with the onion mix, capers and dill {Or whatever seasoning you like}. Add salt and pepper to taste.
6: Pour the sauce over the pasta, mix gently and pour into a large, shallow ovenproof dish. Grate the cheese and sprinkle it evenly on top of the pasta.
7: Place the baking dish on a baking tray {Or straight in the oven if you like} and cook in the oven for 20-25mins until the top if golden brown. {if the top goes brown really quickly, just put some tin-foil on top of the dish} Garnish with dill and serve immediately with salad.

Cook's Tips: {Not mine}
A few drops of oil added to the water will help prevent it from bubbling over.

To prevent getting lumps in the white sauce, add all the ingredients and then whisk until they come to the boil