Capsicum (Red Pepper) and Tuna Casserole

Soobeeoz's Note:

I clipped this from last Sunday's newspaper and we had it for lunch today. I used extra cheese and creme fraiche so there was a little liquid run off when I plated it, and I just realised as I was typing it up that I only used 1 tsp of cornflour. I used a 425g can of tuna, and everything else as listed. We found the the dish to be quite tasty with a slight sour cream taste, and very satisfying.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 red capsicum , chopped
• 370 g tuna , drained
• 1 cup cheddar cheese , grated, plus 1/2 cup extra for topping
• 1 cup creme fraiche (sour cream)
• ½ cup milk
• 1 tablespoon cornflour (cornstarch)
• 1⁄3; cup flat leaf parsley , coarsely chopped
• ¼ teaspoon cayenne
• salt and pepper

Directions:

1. Preheat oven to 180°C.
2. In a medium sized bowl combine all ingredients except cayenne and extra cheese.
3. Spoon mixture into a 6-cup ovenproof dish.
4. Sprinkle top with 1/2 cup of cheddar mixed with 1/4 tsp of cayenne.
5. Bake for 30-40 minutes until golden and bubbling.
6. Serve with a green salad and crusty bread.