Tuna & Sweetcorn Casserole
(Serves 4-6)
Ingredients:
2 cans (12 oz) tuna
8 baby sweetcorn (chopped)
1 onion (diced)
1 clove garlic (crushed)
1 tin (14 oz) mushroom soup
8 oz (225g) rice noodles
3/4 pint (0.35 ltr) fish stock
1 table spoon sunflower oil
Salt & crushed white pepper to taste
Preparation:
Add the oil, garlic and onion to a saucepan and fry for 2-3 minutes.
Add the fish stock, soup and a little salt & pepper to taste. Bring to the boil and then add the whole mix to the slow cooker.
Add the Tuna and the rest of the ingredients.
Cook on low for 5-6 hours.
A delicious dish served on its own, or with a side serving of mashed potatoes & cauliflower cheese – if you’re really hungry!
*****