Tuna, Broccoli And Potato Casserole
- 2 tbsp butter
- 1 small leek, pale section only, thinly sliced
- 1 tbsp flour
- 2/3 cup heavy cream
- 2/3 cup chicken stock
- 2/3 cup frozen peas, carrots and corn mix
- 1 cup frozen small broccoli florets
- 1 can (6 oz) tuna in water, drained and flaked
- 1 tbsp chopped flat-leaf parsley
- 1 1/2 cups mashed potatoes
- Preheat the oven to 350u0b0F. Melt butter in a medium saucepan on medium heat. Add leek; cook, stirring for 5 mins or until soft. Add flour; cook, stirring for 1-2 mins until combined and thickened. Gradually stir in cream and stock; cook for 2-3 mins or until mixture boils and thickens.
- Add vegetable mix, broccoli and tuna. Simmer, uncovered, for 5 mins or until heated. Remove from heat. Stir in parsley.
- Spoon mixture into two 1 1/2-cup ovenproof dishes. Spoon mashed potatoes into piping bag with a large star tip. Pipe potato swirls on top.
- Bake for 8-10 mins or until golden.
butter, section, flour, heavy cream, chicken stock, frozen peas, broccoli florets, tuna, flatleaf parsley, potatoes
Taken from recipes-plus.com/api/v2.0/recipes/24314 (may not work)