1. Preheat oven to 180°C/350°F. Oil deep 2.5-litre (10-cup) ovenproof dish. 2. Cook pasta in large saucepan of boiling water until tender; drain. 3. Melt butter in large saucepan; cook onion, garlic and celery, stirring, until onion softens. Add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens.. Step 4 - In a large pot over medium heat, melt 3 tablespoons of the butter. Step 5 - Add the garlic to the melted butter and cook until fragrant, about 30 seconds. Step 6 - Stir the flour into the melted butter. Step 7 - While whisking, gradually pour 1/3 of the milk into the flour mixture until incorporated. Step 8 - Add the remaining milk to the flour mixture and whisk until incorporated.

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Add in the frozen peas and corn and stir for a further minute. Tuna sauce is done. Once pasta is cooked, spread it into an ovenproof dish. Pour the tuna sauce mixture over and gently turn over with a spoon to combine. Sprinkle with cheese and bake in moderate oven at 180 degrees C/350 degrees F for 20 minutes.. Instructions. Preheat your oven to 375 degrees Fahrenheit. Add the rice and stock to a medium-sized pot over high heat. Bring to a boil then reduce the heat to low and simmer for 12 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes while you prepare the rest of the casserole.