Tuna casserole #5
4 Servings
Ingredients
| Quantity | 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) |
Directions
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
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .