Prep 10 mins
Cook 40 mins
This is posted for the World Tour 2005 event. The source is Mietta's web site, a collection of Australian recipes. I modified the recipe slightly.
- 1⁄2 cup cheese, shredded
- 1 cup crushed corn flakes
- 12 ounces canned tuna
- 4 tablespoons butter, plus a little more for the top of the casserole
- 4 tablespoons flour
- 2 cups milk
- 1 onion, finely chopped
- 1 cup peas (cooked or frozen)
- salt and pepper
- 1 tomatoes, cut into 8 wedges
- 1⁄2 cup fresh parsley, chopped
- 1 lemon, cut into 4 wedges
- Preheat oven to 350°F and grease an 8x8-inch casserole dish.
- Melt the butter in a sauté pan. Sauté the onion until soft but not browned. Add the flour and blend with the onion. Add the milk, stirring constantly. Bring to the boil and boil for 2 or 3 minutes. Remove from heat.
- Stir in the shredded cheese, peas, tuna and seasonings. Pour into the casserole. Cover with crushed corn flakes, dot with butter, and bake for 20-30 minutes.
- Sprinkle parsley over the top of the hot casserole. Garnish with tomato wedges and lemon wedges. Serve hot.
Maybe I did it wrong, but this was not "dinner" in a presentable way. It was more like Hot Tuna Dip. I had to make some pasta quickly to serve the substance with, in order to make a meal. I still give it 3 stars though, since the flavor was nice and it was easy to put together.
Made as written but left the garnish off. This is an easy recipe to make. I'll need to leave in it the 30 minutes next time I make or until I see signs of bubbling. I made this for Zaar World Tour 8 for the Bistro Babes team.
Made for ZWT-8 & my idea of "comfort food", this took me back to a time when I waited for Mom's Tuna Bake on Fri nite & ate cold leftovers (if there were any) for breakfast on Sat! This recipe was exactly what I wanted it to be - a tasty memory that's ingredient-friendly, budget-friendly & an easy quick-fix. Comfort food memories often induce pers pref chgs & I followed other reviewers in that regard. I wanted pasta in the dish & added rice. I wanted the "zing" I didn't appreciate as a child & opt for now, so I added some sturdy shakes of Tabasco. I used lightly-moistened w/olive oil breadcrumbs for the topping vs the corn flakes. Thx for sharing this "comfort food" memory w/us. :-)