Australian Tuna Bake
At a Glance
- Prep
- 10 minutes
- Cook
- 40 minutes
- Total
- 50 minutes
- Servings
- 4 serving(s)
Categories
- Casserole
- Main Course
- Tuna
- Australian
- Oven
- Stove Top
- Easy
Allergens
- Fish
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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.
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Equipment
8x8-inch casserole dish, sauté pan
Ingredients
- 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
Instructions
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.
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