Tuna casserole #5

Yield: 4 Servings

Measure Ingredient
15 ounces Tinned (canned) tuna
1 Green pepper; cut into long thin strips
2 mediums Sized carrots; cut into long thin strips
4 ounces Mushrooms; sliced
1 small Stick celery; sliced
1 cup Sweetcorn
Rosemary
4 ounces Pasta shells (twists; wheels etc); partially pre-cooked (3-4 minutes)
1 Onion; chopped
Breadcrumbs
Black pepper
8 ounces (fl) white wine or cider
2 ounces (fl) double cream
1 teaspoon Lemon juice
1 ounce Plain flour
1 tablespoon Butter (softened)

SAUCE

From: Lindsey Alton <alton@...> Date: 2 Apr 1994 14:18:17 -0500 Taken from "There are never enough mushrooms": Fry onion until transparent.

In a lidded casserole dish, arrange ingredients (not including breadcrumbs) in alternating thin layers, with a little rosemary and pepper on every other layer. Prepare sauce by thoroughly blending the butter and flour.

Mix all other sauce ingredients in a saucepan and bring briefly to the boil. Remove from heat and stir in butter/flour mixture until even consistency is reached. Pour sauce over ingredients in casserole and spread breadcrumbs thickly over whole surface. Cook in medium oven (GM5), covered, for about 1 hour, then remove lid and allow another 10-15 minutes to brown breadcrumbs

REC.FOOD.RECIPES ARCHIVES

/FISH

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