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Capsicum (Red Pepper) and Tuna Casserole

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“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:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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