Capsicum (Red Pepper) and Tuna Casserole

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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)
• 1⁄2 cup milk
• 1  tablespoon cornflour (cornstarch)
• 1⁄3 cup flat leaf parsley, coarsely chopped
• 1⁄4 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.