Ingredients
Units
Scale
- 225g (8 oz) egg noodles
- 70g (2 1/2 oz) butter or margarine
- 30g (1 oz) flour
- 500ml (2 cups) milk
- 2.5ml (1/2 tsp) mustard powder
- 5ml (1 tsp) fresh lemon juice
- 15ml (1 tbsp) tomato purée
- salt and pepper
- 125g (4 oz) small mushrooms, quartered
- 225g (8 oz) cooked peeled [shrimp] prawns
- 225g (8 oz) crab meat
Instructions
- Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
- Generously butter a 2 litre (3½ pt) baking dish.
- Cook the noodles in a large pan of boiling salted water until just tender to the bite (check packet instructions for timing). Drain well.
- While the pasta is cooking, make a white sauce. Melt 45g (1½ oz) of the butter in a saucepan. Add the flour and cook 2 minutes, stirring. Stir in the milk. Bring to the boil, stirring constantly, and simmer until thickened, about 5 minutes.
- Add the mustard, lemon juice and tomato purée to the sauce and mix well. Season to taste with salt and pepper. Set aside.
- Melt the remaining butter in a frying pan. Add the mushrooms and cook for about 5 minutes.
- In a mixing bowl, combine the pasta, sauce, mushrooms, prawns [shrimps] and crab. Stir well to mix.
- Pour the mixture into the prepared baking dish. Bake until piping hot and the top is lightly browned, 30-40 minutes.
Notes
- Serve with a green salad.
- You can substitute the [shrimps] prawns and crab with your own favourite cooked seafood if you wish, e.g. mussels.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 423g
- Calories: 790
- Sugar: 25.5 g
- Sodium: 354 mg
- Fat: 34.6 g
- Saturated Fat: 12.1 g
- Carbohydrates: 77.6 g
- Fiber: 2.1 g
- Protein: 42 g
- Cholesterol: 180 mg