Tuna Casserole
"This is a nice casserole that my mum makes. This is like a tuna mornay but, nicer—much, much nicer. We have this dish only once or twice a year, but I wish we had it more."
- Ready In:
- 35mins
- Ingredients:
- 9
- 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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Reviews
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Doubled this for 4 servings, added a couple of hard boiled eggs as well, tasty dish. -
Both my mom and my kid love this recipes. Instead of white rice I used brown rice, and next time will probably sneak in a few vegetables. It was fast and easy to make. A simple dish with lots o flavor. -
This was so simple to make and far tastier than I was anticipating, so I'm giving it a 5. I used a 425 gram can of drained tuna in brine, several squeezes of lemon, and doubled everything else. I added salt & pepper, a half a teaspoon of hot chilli flakes, and used tasty (sharp) cheese, and baked it for 25 minutes at 190 celsius. I think the flavour could be further enhanced with the addition of herbs, but we enjoyed it very much as is. Next time I might either cut back a bit on the rice, or add extra tuna. Thanks for posting! :) -
The rice is a great change from tuna noodle casserole. No complaints in my family! It cooked up easy, (you just have to guess on the cooking temp and time - I put mine in at 375 for 20 min.) -
I found this a delicious recipe for me and my husband who don't really like tuna!! Add 1/2 tsp. lemon pepper, some parsley, and a little red pepper and it has a wonderful flavor! I also would have given it 5 stars except that the directions aren't very good. I found in step 4 that the flour and butter didn't get dry or lumpy at all, but the sauce still got thick when I stirred in the milk. This one's a keeper because it tastes great!
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Tweaks
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Both my mom and my kid love this recipes. Instead of white rice I used brown rice, and next time will probably sneak in a few vegetables. It was fast and easy to make. A simple dish with lots o flavor.
RECIPE SUBMITTED BY
Ben Ross
Robertstown, 0
<p>I love cooking, cooking shows, cooking web sites. I don't think i would want to be a chef I just love cooking for myself. My big thing is recipe modification. I will always change a recipe that I cook to try and get it just right. <br />I run my own business and get into the kitchen whenever I can.</p>
