Gluten Free Salted Caramel Mousse

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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.