Norwegian noodle and tuna casserole

Ingredients for 2 servings:

• 160 g pasta, e.g. fusilli, macaroni or penne
• 30 g butter
• ½ tsp caraway seeds
• 30 g flour
• 500 ml milk
• 100 g cream cheese
• ½ onion(s), diced and sautéed
• 1 can of tuna, drained, approx. 140 grams
• salt and pepper
• 60 g breadcrumbs
• 6 anchovy fillets

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

with canned tuna

Cook the pasta according to the package instructions, drain, and chill. Heat the butter until foaming. Sprinkle in the caraway seeds and fry for one minute. Stir in the flour and fry. Add the bay leaf, pour in the milk, and simmer over low heat for 15 minutes. Remove the bay leaf. Add the shredded tuna, cream cheese, and onions and mix well. Season with salt and pepper. Mix with the pasta in a baking dish and sprinkle everything with the breadcrumbs. Halve the anchovy fillets and arrange them on the breadcrumbs. Bake in a preheated oven at 200°C for half an hour until the breadcrumbs begin to brown. Serve immediately while hot.