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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A delicious and simple meal. Served with plain rice, my kids love it. Can also substitute canned tuna (or chicken) for the salmon. As the first reviewer has pointed out, it works just as well if you substitute more milk for the cream. If I do that I generally add a bit more cheese though. Ingredients:
30 g butter |
1 medium onion, finely chopped |
1 stalk celery, chopped |
1 1/2 tablespoons plain flour |
3/4 cup milk |
1/2 cup cream |
1/3 cup of grated tasty cheese |
1 (130 g) can canned corn niblets, drained |
1 (185 g) can salmon or 1 (185 g) can tuna, drained |
1/3 cup breadcrumbs |
1/4 cup tasty cheese, extra |
Directions:
1. Melt butter in medium saucepan, add onion and celery.
2. Stir constantly over medium heat for about 3 minutes or until onion is soft.
3. Add flour, stirring constantly over medium heat for 1 minute or until mixture is bubbly.
4. Gradually stir in combined milk and cream- stir constantly over high heat until mixture boils and thickens.
5. Remove from heat, add cheese, corn and salmon - stir gently until cheese is melted.
6. Spoon mixture into ovenproof dish, sprinkle with combined breadcrumbs and extra cheese.
7. Bake in moderate oven for about 15 minutes or until mornay is heated through and bread crumbs have browned. Leaving the lid off for all or part of the time will help them brown better.
8. Serve on plain rice.
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