Tuna Casserole
Ready In: 35 mins
Serves: 2
Ingredients
- 1 tablespoon butter
- 1 tablespoon plain flour
- 1⁄2 cup milk
- 1⁄2 teaspoon paprika
- lemon juice (1 squeeze)
- 200 g canned tuna
- 1 cup grated cheese
- 1⁄2 cup stale breadcrumbs
- 1⁄2 cup rice
Directions
- Start to boil the rice so that it will be done by the time you finish the mornay.
- Place the butter in a preheated saucepan and melt the butter down (on low heat).
- Once the butter is melted down add the plain flour.
- Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
- Very important that you cook this well (2-4 minutes).
- Remove from heat and slowly, very slowly add the milk and stir.
- The sauce should now be getting smooth.
- If it is lumpy you have been adding the milk too fast.
- Keep adding the milk until the desired thickness is achieved.
- Add the paprika and lemon juice for a bit of extra kick.
- Add the 1/4 of a cup of cheese slowly and stir in so that you can not see any grated cheese in the dish.
- Any other herbs for a bit of extra taste.
- Add the tuna and let it sit on low heat for 5 minutes lightly stirring every minute or so.
- Drain the rice and place into the bottom of a casserole dish.
- Spread the mornay on top of the rice and then add the rest of the cheese by sprinkling over the top of the mornay.
- Sprinkle bread crumbs on top.
- Place in the oven on high heat until the top is a nice and crispy.
- Serve and enjoy.
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