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Tuna Casserole - Conventional Version
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This tuna casserole with rice and weetbix. Strange you say - it has been a family favourite for years
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Servings
4
Ingredients
1x
2x
3x
Casserole Topping
1
cup
crushed Weet-Bix
5 Weet-bix
60
g
butter melted
Fresh parsley and lemon wedge to garnish
Tuna Filling
420
g
can cream of asparagus soup
425
g
can tuna in Springwater drained
2
cups
COOKED
white rice
1/2
cup
Tasty cheese - 60g
Grated
1/2
cup
evaporated milk 120g
1
brown onion
quartered finely chopped
1
tsp
finely grated lemon rind
2
tbsp
lemon juice
Salt and pepper to taste
Instructions
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