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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The source is Mietta's web site, a collection of Australian recipes. I modified the recipe slightly. Ingredients:
1/2 cup cheese, shredded |
1 cup crushed corn flakes |
12 ounces canned tuna |
4 tablespoons butter, plus a little more for the top of the casserole |
4 tablespoons flour |
2 cups milk |
1 onion, finely chopped |
1 cup peas (cooked or frozen) |
salt and pepper |
1 tomato, cut into 8 wedges |
1/2 cup fresh parsley, chopped |
1 lemon, cut into 4 wedges |
Directions:
1. Preheat oven to 350°F and grease an 8x8-inch casserole dish.
2. Melt the butter in a sauté pan. Sauté the onion until soft but not browned. Add the flour and blend with the onion. Add the milk, stirring constantly. Bring to the boil and boil for 2 or 3 minutes. Remove from heat.
3. Stir in the shredded cheese, peas, tuna and seasonings. Pour into the casserole. Cover with crushed corn flakes, dot with butter, and bake for 20-30 minutes.
4. Sprinkle parsley over the top of the hot casserole. Garnish with tomato wedges and lemon wedges. Serve hot.
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