Tuna casserole (alton)

2 Servings

Ingredients

Quantity Ingredient
15 ounces Tinned tuna
1 Green pepper, cut into long thin strips
2 mediums Carrots, cut into long thin strips
4 ounces Mushrooms, sliced
small Stick of celery, sliced
1 cup Sweetcorn
Rosemary
4 ounces Pasta Shells, partially pre-cooked (3-4 minutes)
1 Onion, chopped
Breadcrumbs
Black pepper
8 fluid ounce White wine or cider
2 fluid ounce Double cream
1 teaspoon Lemon juice
1 ounce Plain flour
1 tablespoon Butter (softened)

Directions

SAUCE

~Fry onion until transparent. -In a lidded casserole dish, arrange ingredients (not including breadcrumbs) in alternating thin layers, with a little rosemary and pepper on every other layer. -Prepare sauce by thoroughly blending the butter and flour. Mix all other sauce ingredients in a saucepan and bring briefly to the boil. Remove from heat and stir in butter/flour mixture until even consistency is reached. -Pour sauce over ingredients in casserole and spread breadcrumbs thickly over whole surface. ~Cook in medium oven (GM5), covered, for about 1 hour, then remove lid and allow another 10-15 minutes to brown breadcrumbs

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