Cheesy Tuna Casserole

Name: Cheesy Tuna Casserole
Total time: 3600 s
Yield: 4-6 servings
Cuisine: South African
Ingredients: 500 g frozen green beans; 30 ml butter; 10 ml canola oil; 100 g mushrooms, chopped; 1 celery stalk, finely chopped; 50 ml finely chopped onion; 125 ml chicken stock; 180 ml cream; 15 ml cornflour; Salt and freshly ground black pepper to taste; 2 x 170g tins of tuna in salt water, drained; 250 Cheddar cheese, grated

Nicolette Petersen @nixpete001

Low carb is lekker!

Nicolette Petersen @nixpete001

Low carb is lekker!

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Ingredients

1hr

4-6 servings

500 gfrozen green beans
30 mlbutter
10 mlcanola oil
100 gmushrooms, chopped
1celery stalk, finely chopped
50 mlfinely chopped onion
125 mlchicken stock
180 mlcream
15 mlcornflour
Salt and freshly ground black pepper to taste
2x 170g tins of tuna in salt water, drained
250Cheddar cheese, grated

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Steps

1hr

1

Preheat the oven to 180°C and lightly grease an ovenproof dish.
2

Steam the green beans in the microwave until cooked and drain well.
3

Heat the butter and oil in a heavy-based saucepan and sauté the mushrooms, celery and onion until golden brown and tender.
Add the chicken stock and bring to the boil. Allow the liquid to reduce by half before stirring through the cream. Bring to the boil again, reduce the heat and simmer until the sauce has reduced and thickened.
4

Mix the cornflour with a little cold water and stir through the sauce. Stir the sauce frequently to prevent the sauce from boiling over or burning. Season to taste.
5

Stir the tuna and mushroom sauce through the green beans. Adjust the seasoning if needed.
6

Mix in the cheese and spoon into the prepared ovenproof dish.
7

Bake for 20 minutes until hot and the cheese starts to bubble.