Ingredients
5 tbsp butter
divided (3 tbsp + 2 tbsp extra)
0.5 onion
finely chopped
3 tbsp flour
3 cups whole milk
1 cup cherry tomatoes
halved (approx. 150g)
1 cup frozen peas
2 cups tasty cheese
grated
200g tuna in springwater
2 cups jasmine rice
cooked (should yield about 3.5 cups) and still warm
1 cup breadcrumbs
Allergy Advice
Contains Dairy
Contains Fish
Contains Gluten
Equipment
- 1 baking dish
- 1 heavy-based saucepan
- 1 whisk
- 1 baking sheet
Instructions
- Preheat oven to 180c. Butter a baking dish and set aside.
- Bring a heavy-based saucepan to low to medium heat and melt 3 tablespoons of butter. Saute onion for 2 minutes or until soft.
- Stir in flour and make a paste. Whisk in milk, one cup at a time. Continue whisking and allow to thicken for about 5-8 minutes. When it begins to simmer, remove the pan from heat.
- Stir in the tomatoes, peas, 1 cup of cheese, and tuna. Set aside.
- Spread one cup of rice on the bottom of the dish, then spread half of the tuna mixture on top. Continue to layer until you end with the tuna mixture and sprinkle the remaining cheese on top.
- Melt the extra 2 tablespoons of butter and mix through the breadcrumbs, then sprinkle over the top of the casserole.
- Place on a baking sheet and into the oven for 15 minutes or until the top is golden and bubbling.
- Allow to rest for 5 minutes then serve immediately.
Notes
Tip
This is so lovely and creamy; it is lovely served with a tossed green salad (if your kids like salad-y things!).
Tip
Be sure you wash the jasmine rice at least three times in a fine sieve until the water that runs off it appears less white before you cook it.
Tip
My rice cooker is invaluable for recipes like this one. It cooks the rice on its own away from the stove top and keeps it warm until I am ready to use it.
