|
175 g
green noodles
boiling
salted water
50 g
butter or margarine
50 g
onion, peeled and chopped
25 g plain
flour
275 ml
warm milk
75 g sage
Derby cheese, grated
200 g
tuna, drained, flaked
1 rounded
tsp finely grated lemon peel
1 tbsp
lemon juice
seasoning
to taste
25 g
ground almonds
2 rounded
tbsp lightly toasted breadcrumbs |
|
Method :
Cook noodles in boiling salted
water for about 10-12 minutes or until tender but still firm. Drain. Melt 25 g butter or margarine in a
saucepan. Add onion and fry gently until
soft but still pale in color. Stir in flour and cook a further
1/2 minute. Gradually blend in milk. Cook over a low heat, stirring,
until sauce bubbles and thickens. Mix in cheese. Continue to stir until melted. Remove from heat. Add flaked tuna, lemon peel, lemon
juice, drained noodles and seasoning to taste. Transfer smoothly to a 1 liter
greased heatproof casserole dish. Sprinkle with almonds and
breadcrumbs. Melt rest of butter or margarine
and sprinkle over the top. Reheat and brown for 15 minutes in
oven 425F, Gas 7. Serve straight away.
An easy winner of a casserole. Try it
with a salad of tomatoes, red peppers and sliced radishes, tossed in
French dressing.
Serves 4 - 6
#Ads - Get the above cooking ingredients here at discounted price
|
