Tuna and rice casserole recipe
- 3 tablespoons butter, plus 2 tablespoons extra
- ½ onion, finely chopped
- 3 tablespoons flour
- 3 cups whole milk
- 1 cup (150g ) cherry tomatoes, halved
- 1 cup frozen peas
- 2 cups tasty cheese, grated
- 200g tuna in springwater
- 2 cups jasmine, cooked (should yield about 3 ½ cups) and still warm
- 1 cup breadcrumbs
Preheat oven to 180°C. Butter a baking dish and set aside.
Bring a heavy-based saucepan to low to medium heat and melt butter. Sauté onion for 2 minutes or until soft.
Stir in flour and make a paste. Whisk in milk, one cup at a time. Continuing whisking and allow to thicken for about 5-8 minutes. When it begins to simmer remove the pan from heat.
Stir in the tomatoes, peas, 1 cup of cheese, and tuna, set aside.
Spread one cup of rice on the bottom of the dish, then spread half of the tuna mixture on top, continue to layer until you end with the tuna mixture and sprinkle the remaining cheese on top.
Melt the extra 2 tablespoons of butter and mix through the breadcrumbs and sprinkle over the top.
Place on a baking sheet and into the oven for 15 minutes or until the top is golden and bubbling. Allow to rest for 5 minutes then serve immediately.
- This is so lovely and creamy; it is lovely served with a tossed green salad (if your kids like salad-y things!)
- Be sure you wash the jasmine rice at least three times in a fine sieve until the water that runs off it appears less white before you cook it.
- My rice cooker is invaluable for recipes like this one. It cooks the rice on its own away from the stove top and keeps it warm until I’m ready to use it.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.