Description
An easy dish made in record time and oh-so-yummy. You only use a few ingredients (and can even swap it out for anything you like), and you will have a perfectly Cheesy Tuna Vegetable Casserole that is awesome for a quick meal or even a family get-together.
Ingredients
Units
Scale
- 368 g (2 tins of 184 g each) canned tuna in water
- 85 g tin of smoked mussels
- 85 g tin of smoked oysters
- 250 ml mayonnaise
- 170 ml tin of double thick cream
- 2.5 ml of lemon juice
- 2.5 ml salt
- 2.5 ml ground black pepper
- 1.5 ml paprika
- 5 ml powdered mustard
- 125 ml chopped onions
- 500 ml mixed frozen vegetable pieces
- 250 ml of frozen peas
- 625 ml mixed strong-flavored shredded cheese
- 2.5 ml dried parsley
Instructions
- Preheat the oven to 180C/350F.
- Grease a large baking dish and set aside.
- Mix ½ of the cream with the lemon juice and set aside.
- In a large mixing bowl, add the drained tuna and flake it with a fork.
- Add the mayonnaise, sour cream mixture, salt, pepper, paprika, chopped onions, and mustard powder.
- Mix until well combined.
- Add all the frozen (you can also use pre-cooked fresh) vegetables.
- Add and mix half of the cheese.
- Spoon the mixture into a greased baking dish, spread the remaining cream over, and then top with the rest of the cheese.
- Sprinkle some parsley over the cheese topping.
- Bake the Cheesy Tuna Vegetable Casserole for 20-30 minutes covered with a lid.
- Remove the lid and bake for another 15 minutes until nicely browned and fully cooked.
- You can use fresh pre-cooked veggies (I used frozen) so this will make a difference in baking time.
Notes
Prepared, tried, and tested by Esme (blogger and owner) of The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 935
- Sugar: 2.6 g
- Sodium: 978.2 mg
- Fat: 93.5 g
- Carbohydrates: 5.7 g
- Fiber: 1.2 g
- Protein: 22.7 g
- Cholesterol: 67.5 mg
