Mexican tuna casserole

Recipe from: 25 August 2011
Preparation time: 10 mins
Cooking time: 15 mins
 
 

Ingredients

 
  • 30
    ml
    margarine
  • 1
    onion chopped
  • 1
    green pepper chopped
  • 2
    cans tuna
  • 3
    eggs
  • 250
    g
    cottage cheese plain
  • 2
    ml
    salt
  • 2
    ml
    pepper or to taste
  • 2
    ml
    mixed herbs
  • 5
    ml
    chilli powder
  • 1
    ml
    caraway seeds optional
  • 200
    g
    nacho chilli chips
  • 120
    g
    cheddar cheese grated
  • 100
    g
    sweetmilk cheese, grated
  • 250
    ml
    sour cream
Servings: Change Serving
 
 

Method

 
Microwave the margerine in bowl on High for 45 seconds.
Add onion and green pepper, and toss to coat.
Microwave for 4 minutes, then stir in the tuna and set aside.
In a separate bowl,  beat the eggs, cottage cheese, seasonings and seeds.
Grease a large shallow casserole dish and spread a quarter of the crushed chips on the base.
Cover the chips with half the egg mixture, and half the tuna mixture.
Combine the cheeses and sprinkle three quarters over tuna layer.
Add the reamining cheese to the sour creama and set aside.
Top the cheese layer with most of remaining chips, then the egg mixture, followed by the tuna mixture.
Pour the sour cream and cheese over the top and sprinkle with remaining chips.
Microwave on High for 7-9 minutes until piping hot.
 

 

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