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!

 

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