15 oz tinned tuna
1 green pepper, cut into long thin st, rips
2 medium carrots, cut into long thin strips
4 oz mushrooms, sliced
1 small stick of celery, sliced
1 cup sweetcorn
1 rosemary
4 oz pasta shells, partially pre-cooked, (3-4 minutes)
1 onion, chopped
1 breadcrumbs
1 black pepper
SAUCE
8 fl white wine or cider
2 fl double cream
1 tsp lemon juice
1 oz plain flour
1 tbsp butter (softened)
A Recipe for
Tuna Casserole (Alton)
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Worries go down better with soup. |
| Jewish Proverb |
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This is a recipe for Tuna Casserole (Alton) from the recipe cookbook of Recipes-to-go (Meal)
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The poets have been mysteriously silent on the subject of cheese. |
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No, I don't take soup. You can't build a meal on a lake. |
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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
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~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
Serves: 2
Tuna Casserole (Alton) Recipe brought to you by Recipes To-Go