Prep 10 mins
Cook 20 mins
An easy supper to serve with salad - if you do not have corn or peas other tinned vegies could be substituted like artichokes or baby carrots - this is versatile !! I found this in a Australian table magazine.
- Preheat oven to 185 degrees celsius.
- Melt butter and cook onion and celery for 3 minutes.
- Add flour and cook for 1 minute stirring .Slowly add milk ,continue stirring.
- Remove from heat when mixture is boiling and thickened.
- Add tuna,corn,peas and half of cheese.
- Put into ovenproof dish.
- Sprinkle with breadcrumbs and remaining cheese.
- Bake 20 mins till golden.
- Serve with salad.
Easy weekday meal to put together, as a snack I would say 6 but as a main with a salad no more than 4, 3 of us nearly gobbled up to lot with 2 of us having a side salad of Caesar Salad Light for Two bu PaulaG. I did use a full cup of grated cheese and used 4 slices of bread (3 wholemeal/wholegrain and 1 rye which gave me about a cup of breadcrumbs and I warmed up my milk and add it in one lot and whisked it in (this is how I always make white sauces). Thank you katew, made for Everyday A Holiday.
Made this for a quick lunch, and it was delightful! It uses things I always have in my pantry or freezer, so it is a breeze to make. I've never had tuna casserole without noodles, and this was a nice change. The only thing I changed was to add some salt and pepper. Next time I'll add some garlic in with the onions and celery. Thanks so much for posting a great lunch or dinner recipe.
This was a quick and tasty recipe, although I subbed mixed frozen vegetables for the corn and peas. I plan to follow your instruction more accurately next time, and I am sure it will be even better. I added a pinch of pepper and salt too. Thanks for sharing!