Tuna and Rice Casserole-type Item 13.09.2007
Comfort food-a-rama. My mum used to make this. It’s insanely easy – the most time consuming part is cooking the rice. This makes enough to fill a big casserole dish.
Ingredients
- 3-4 cups of cooked rice
- A big tin of tuna – the biggest size you can commonly get
- A good handful of chopped parsley
- Juice of half a lemon – at least
- ¾ cup of mayonnaise
- S & P
- 3 big ripe tomatoes
- Tasty cheese
- Enough butter, flour and milk to make about half a cup of white sauce (roux)
Method
Cook the rice.
Make the white sauce (It’s nice to add a bay leaf as you’re heating the milk, and I like to add some nutmeg as well)
Mix all the ingredients except the tomatoes and the cheese in a big bowl. Season to your taste. It should be really moist at this point – so add more mayo if it’s looking a bit dry.
Put the mixture into a baking dish. Slice the tomatoes and arrange them to cover the whole top. Grate as much cheese as you like over the whole thing and bake in a moderate oven for about 30 mins – or until the cheese is nicely brown.
Serve with a crisp green salad.
Susannah eats and edits and reads, and dreams of a vegetable garden with raised beds.
Sorry, comments are not available on this post.