Ingredients
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1/2 cup cheese, shredded
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1 cup crushed corn flakes
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12 ounces canned tuna
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4 tablespoons butter, plus a little more for the top of the casserole
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4 tablespoons flour
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2 cups milk
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1 onion, finely chopped
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1 cup peas (cooked or frozen)
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salt and pepper
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1 tomatoes, cut into 8 wedges
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1/2 cup fresh parsley, chopped
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1 lemon, cut into 4 wedges
Instructions
- Preheat oven to 350°F and grease an 8x8-inch casserole dish.
- Melt the butter in a sauté pan. Sauté the onion until soft but not browned. Add the flour and blend with the onion. Add the milk, stirring constantly. Bring to the boil and boil for 2 or 3 minutes. Remove from heat.
- Stir in the shredded cheese, peas, tuna and seasonings. Pour into the casserole. Cover with crushed corn flakes, dot with butter, and bake for 20-30 minutes.
- Sprinkle parsley over the top of the hot casserole. Garnish with tomato wedges and lemon wedges. Serve hot.