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Tuna Casserole (serves 4)

15 oz tinned tuna
1 green pepper, cut into long thin strips
2 medium sized carrots, cut into long thin strips
4 oz mushrooms, sliced
small stick of celery, sliced
1 cup sweetcorn
rosemary
4 oz pasta shells (twists, wheels etc), partially pre-cooked (3-4 minutes)
1 onion, chopped
breadcrumbs
black pepper

8 fl oz white wine or cider
2 fl oz double cream
1 tsp lemon juice
1 oz plain flour
1 tbsp butter (softened)

Fry onion until transparent. In a lidded casserole dish, arrange
ingredients (not including breadcrumbs) in alternating thin layers,
with a little rosemary and pepper on every other layer.

Prepare sauce by thoroughly blending the butter and flour. Mix all
other sauce ingredients in a saucepan and bring briefly to the
boil. Remove from heat and stir in butter/flour mixture until even
consistency is reached.

Pour sauce over ingredients in casserole and spread breadcrumbs
thickly over whole surface. Cook in medium oven (GM5), covered,
for about 1 hour, then remove lid and allow another 10-15 minutes
to brown breadcrumbs

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