• Grease a medium ovenproof dish (10-cup capacity).

CASSEROLE TOPPING

• Add butter in TM Bowl - 90 seconds | 60*C | Speed 2
  60 g butter
• Add Weet-Bix crushed - Mix 5 Seconds | REVERSE | Speed 3
  5 crushed Weet-Bix

BOILED RICE

• Add 1 litre water to TM Bowl
• Add 1.5 tsp salt to water
• Insert simmer basket and add 1 cup Rice
• Cook - 11-13 mins | 100*C | Speed 4
• Empty bowl and continue with tuna filling

TUNA FILLING

• Add Onions & Cheese - Chop - 5 Seconds | Speed 6
  1 brown onion (quartered), 60 g Tasty cheese - cubed
• Add the rest of the filling ingredients into TM bowl
  420 g can cream of asparagus soup, 425 g can tuna in Springwater, 120 g evaporated milk, 1 tsp finely grated lemon rind, 2 tbsp lemon juice, Salt and pepper
• Add COOKED Rice
  2 cups cooked white rice
• 5 Seconds | Speed 3 - Scrape down the sides
• 20 Seconds | REVERSE | Speed 4 - Scrape down the bowl - repeat 1 more times
• Spread evenly into Ovenproof dish and sprinkle Weet-bix mix over top
• Cook in a moderate oven (180C) for about 30 minutes, or until heated through.
• Serve casserole garnished with parsley and lemon

• Set oven to 180 degrees C
• Grease a medium ovenproof dish (10-cup capacity).
• To make tuna filling, combine all ingredients in a large bowl. Mix well.
• Combine Weet-Bix and melted butter in a small bowl.
• Sprinkle over tuna filling.
• Cook in a moderate oven (180C) for about 30 minutes, or until heated through.
• Serve casserole garnished with parsley and lemon