My Tuna & Corn Casserole

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Ingredients

  • 425gm can tuna in springwater, drained
  • 400gm corn kernels, drained
  • 420gm can cream of asparagus soup
  • 2 cups cooked white rice
  • 1/2 cup grated tasty cheese
  • 1/2 cup evaporated milk
  • 1 red onion, finely chopped
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoon fresh lemon juice
  • Salt & Pepper to taste

Topping

  • 1 cup crushed Weet-Bix
  • 100gm butter, melted
  • Lemon and parsley to garnish

Method

  1. Preheat oven to 160’C and grease a medium ovenproof dish.
  2. Combine all ingredients in a large bowl and pour into prepared dish.
  3. Combine Weet-Bix and melted butter in a small bowl and spread over tuna mixture.
  4. Bake for approximately 30 minutes .
  5. Garnished with lemon and parsley.

K.

 

My Aunty’s Sweet Potato & Walnut Salad

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Ingredients

  • 500gm sweet potato, cubed
  • 300gm pumpkin, cubed
  • 1oogm celery, thinly sliced
  • handful walnuts
  • 2 tablespoons mayonnaise (preferably My Aunty’s Homemade Mayonnaise)
  • cooking oil

Method

  1. Place sweet potato and pumpkin in a microwave safe bowl and cover with water. Microwave for 12 minutes or until tender. Allow to cool and set aside.
  2. In a medium bowl, combine sweet potato, pumpkin, celery and mayonnaise. Refrigerate for 1 – 2 hours.
  3. Add walnuts prior to serving.

K.