Tuna Mornay Veggie Bake
Ingredients
1 x 425g tin tuna chunks in Springwater drained
1 x 420g tin corn kernels drained
1 x 420g tin cream of asparagus soup
3 tablespoons whole grain mustard
2 tablespoons Worcestershire sauce
1 cup long grain rice (uncooked)
2 tablespoons of fresh parsley chopped
2 zucchinis sliced (1cm pieces)
2 bunches of fresh asparagus chopped (1cm pieces)
1/2 punnet grape or cherry tomatoes sliced in half
400ml thin cream (can use light cooking cream; less creamy finish)
Directions
1Put all the ingredients except the spinach, tomatoes, cheese and breadcrumbs into the slow cooker bowl. Stir to combine well.
2Cook on high for 1 1/2 to 2 hours on high (with tea towel under lid), until the rice is almost cooked.
3At this time stir in 1 cup of cheese and the spinach. Smooth top. Arrange halved tomatoes over the top. Sprinkle remaining cheese over the top and then scatter the breadcrumbs over the cheese.
4Cook for another 1/2 to 1 hour on high (with tea towel under lid) until rice is cooked and cheese has melted/browned to your liking.
5Used 6L Modern Living brand slow cooker.
Submitted by Leah Speziali
2 Reviews
LeahSpeziali
November 21, 2015
Definitely nicer with thin cream (pure cream), and at least 400ml added at beginning and possibly more when you add the spinach and cheese if it looks like it needs it. I added an extra 200ml at the end stage this time.
Angela
November 23, 2015
This was delicious! All of my young children loved it. I used long life light cooking cream and it was delish! Definitely going on the regular list!