Tuna and vegetable casserole

Recipe from: 6/6/1996 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 250
    g
    pasta, such as shells or macaroni
  • 1
    onion, finely chopped oil
  • 200
    g
    tuna, drained
  • 425
    g
    mushroom soup
  • 100
    ml
    milk
  • 250
    ml
    frozen mixed vegetables, defrosted
  • salt and freshly ground black pepper
  • 15
    ml
    lemon juice
  • 2
    ml
    mixed herbs
  • 80
    ml
    fresh breadcrumbs
  • grated Cheddar cheese
 

Method

 
Preheat the oven to 180 ºC 350 ºF). Spray an ovenproof dish with non-stick spray. Boil the pasta in salted water until just soft. Drain well and set aside. Sauté the onion in a little oil until tender. Add the tuna and mushroom soup, milk and vegetables. Season with salt and pepper and mix well. Add the lemon juice and mixed herbs. Turn into the prepared oven dish and sprinkle with the breadcrumbs and cheese. Bake for 20 minutes or until warmed through and serve with a salad. Serves 4.
 

Read more on: fish/seafood  |  bake
 

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