Tuna Casserole #5

4 Servings

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Tuna Casserole #5 Ingredients

15 oz Tinned (canned) tuna	Breadcrumbs
1 Green pepper; cut into long	Black pepper
2 md Sized carrots; cut into	SAUCE
4 oz Mushrooms; sliced	8 oz (fl) white wine or cider
1 sm Stick celery; sliced	2 oz (fl) double cream
1 c Sweetcorn	1 ts Lemon juice
Rosemary	1 oz Plain flour
4 oz Pasta shells (twists; wheels	1 tb Butter (softened)
1 Onion; chopped

Instructions for Tuna Casserole #5

From: Lindsey Alton Date: 2 Apr 1994 14:18:17 -0500 Taken from "There are never enough mushrooms": Fry onion until transparent. In a lidded casserole dish, arrange ingredients (not including breadcrumbs) in alternating thin layers, with a little rosemary and pepper on every other layer. Prepare sauce by thoroughly blending the butter and flour. Mix all other sauce ingredients in a saucepan and bring briefly to the boil. Remove from heat and stir in butter/flour mixture until even consistency is reached. Pour sauce over ingredients in casserole and spread breadcrumbs thickly over whole surface. Cook in medium oven (GM5), covered, for about 1 hour, then remove lid and allow another 10-15 minutes to brown breadcrumbs REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: FishCuisine: Uncategorized