Local NewsNews
#WFD – Tuna Casserole
Bake until sauce is bubbling, and crust is golden, for about 20 minutes.
POLOKWANE – A casserole is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.
What’s for Dinner says this is a tasty recipe with assorted vegetables and tuna creamily mixed on a bed of buttery pasta.
They also suggest making the meal more appealing to children by topping the Tuna Casserole with grated cheese.
Ingredients
- 15ml olive oil
- 100g dry breadcrumbs
- 60g cheese, grated
- 15ml Robertsons Mixed Herbs
- 1 x KNORR Chicken Stock Pot
- 400ml hot water
- 150ml low fat milk
- 30ml stork margarine
- 1 onion, finely sliced
- 30ml flour
- 400g macaroni elbows, cooked
- 2 tins tuna, drained and flaked
- 150g frozen peas, defrosted
Method
- Combine together the oil, bread crumbs, grated cheese and Robertsons Mixed Herbs in a small bowl and set aside to use as topping.
- In a separate bowl, whisk together the Knorr Chicken Stock Pot, hot water and milk. Set aside.
- In a medium sized saucepan, melt the Stork Spread over medium-high heat and cook the onion for 4-5 minutes until transparent but not brown. Add the flour to coat the onions. Slowly whisk in the stock mixture, stirring constantly until sauce starts to thicken. Cook gently on low heat for 6-8 minutes.
- Stir in pasta, tuna, and peas.
- Transfer tuna mixture to casserole dish, and top with herbed bread crumb mixture.
- Bake until sauce is bubbling, and crust is golden, for about 20 minutes. Cool slightly before serving.
At Caxton, we employ humans to generate daily fresh news, not AI intervention. Happy reading!
