Can do fish casserole

By Jan Cheshire
 
I’M finding that fresh fish are getting too expensive in the supermarket for me these days.  So, this week I decided to do a fish dinner with a large tin of tuna, and it was very delicious. I thought I would pass it on.

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TUNA & RICE CASSEROLE
Serves 4-6
 
Ingredients
¼ cup minced onion
¼ cup chopped celery
6 tablespoons of butter
3 tablespoons of flour
ground black pepper to taste
½ teaspoon of mustard powder
1 teaspoon of Worcester sauce
2 cups of milk
250g of grated sharp cheddar cheese)
425g can of tuna (drained and flaked)
1½ cups of cooked frozen or canned peas (drained)
salt (to taste)
3 cups of hot cooked rice
1 cup fresh breadcrumbs
 
Method

1. Heat the oven to 200 degrees.
2. Lightly grease a large cooking dish.
3. In a large pan over medium heat, cook onion & celery in 4 tablespoons of the butter for about 5 minutes.
4. Stir in flour, pepper, and dry mustard. Continue cooking, stirring, until smooth and just bubbly.
5. Add Worcestershire sauce and gradually stir in milk. Cook, stirring, until thickened. Add about half of the cheese to the sauce mixture; stir until melted. Add flaked tuna and peas. Taste and add salt, as needed.
6. Spoon half of the hot rice into the prepared baking dish and spread about half of the remaining cheese over the rice; top with half of the hot tuna mixture, then repeat layers. Melt remaining 2 tablespoons of butter and toss with the breadcrumbs. Sprinkle crumbs over the top.
7. Bake in the preheated oven for 20 minutes or until the bread crumb topping is lightly browned and the casserole is bubbly around the edges.

 
Enjoy!