Tuna and corn casserole with a golden crust
- 2 can (s) (à 425 ml; div weight 285 g) vegetable corn
- 2 jar (s) (185 g each; Fish weight 150 g) Tuna in oil
- 1 Bunch (approx. 200 g) Spring onions
- 1 EL Oil
- 2 Tomatoes
- 30 g butter or margarine span>
- 20 g span> flour
- 300 ml Vegetable stock (instant)
- 100 g whipped cream
- 50 g medieval Gouda cheese
- 50 g Breadcrumbs
- smooth Parsley
30 minutes
easy
- 1.
- Drain the corn and tuna separately. Clean and wash the spring onions and cut into pieces. Heat the oil in a pan and simmer the spring onions for 2-3 minutes over low heat. Clean, wash and cut the tomatoes into eighths. Roughly chop the tuna and mix with the corn, spring onions and tomatoes and pour into a baking dish. For the sauce, heat 20 g of fat. Dust with flour and sweat. Deglaze with stock and cream while stirring and bring to the boil. Finely grate the cheese, add to the sauce and let it melt in it. Spread over the vegetable and tuna mixture and addSprinkle the breadcrumbs. Spread the remaining fat on top as flakes and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 10-15 minutes. Serve garnished with parsley if you like
1 person approx:
- 640 kcal
- 2680 kJ
- 31 g protein
- 38 g fat
- 42 g carbohydrates ul>
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