Tuna casserole (alton)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Tinned tuna |
| 1 | Green pepper, cut into long thin strips | |
| 2 | mediums | Carrots, cut into long thin strips |
| 4 | ounces | Mushrooms, sliced |
| small | Stick of celery, sliced | |
| 1 | cup | Sweetcorn |
| Rosemary | ||
| 4 | ounces | Pasta Shells, partially pre-cooked (3-4 minutes) |
| 1 | Onion, chopped | |
| Breadcrumbs | ||
| Black pepper | ||
| 8 | fluid ounce | White wine or cider |
| 2 | fluid ounce | Double cream |
| 1 | teaspoon | Lemon juice |
| 1 | ounce | Plain flour |
| 1 | tablespoon | Butter (softened) |
Directions
SAUCE
~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