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Tuna Mornay Veggie Bake

5 from 1 vote
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes

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)
  • Juice of 1/2 lemon
  • 2 tablespoons of fresh parsley chopped
  • 1 carrot grated
  • 2 zucchinis sliced (1cm pieces)
  • 2 bunches of fresh asparagus chopped (1cm pieces)
  • 1 cup frozen peas
  • 150g fresh spinach
  • 1/2 punnet grape or cherry tomatoes sliced in half
  • 400ml thin cream (can use light cooking cream; less creamy finish)
  • 1 - 2 cups grated light cheese
  • 3 tablespoons breadcrumbs

Instructions
 

  • Put all the ingredients except the spinach, tomatoes, cheese and breadcrumbs into the slow cooker bowl. Stir to combine well.
  • Cook on high for 1 1/2 to 2 hours on high (with tea towel under lid), until the rice is almost cooked.
  • At 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.
  • Cook 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.
  • Used 6L Modern Living brand slow cooker.
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