Rice casserole with tuna gratin


Ingredients: 

1 box of 284 ml CREAM OF CELERY 
3/4 cup LONG GRAIN RICE STEAMED cooked 
1 cup PEAS (canned for me) 
2/3 cup 1% milk 
2 boxes of 170 g. of flaked tuna, drained 
3 c. tablespoons Dijon mustard 
1 c. tablespoon lemon juice 
1/2 cup grated FORT CHEDDAR 
1 cup coarsely chopped MUSHROOMS AND ONIONS 
BLACK PEPPER CRUSHED 

preparation: 

Preheat oven to 400F. 

Mix the soup, milk, tuna, mustard, lemon juice and half the cheese in a baking dish 2 liters. 

Stir in rice, peas and onion mushroom mixture. Top with the second half of the cheese. Pepper. 

Bake for about 30 minutes. Claim broil for a few minutes

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