Name: Tuna rice bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 3/3 cup cooked long-grain white rice; 425 gram can tuna chunks in spring water, drained; 420 gram can cream of asparagus soup; 420 gram can asparagus cuts, drained; 1/2 cup grated reduced-fat cheddar cheese; 1 white onion, finely chopped; 2 slices day-old white bread, crusts removed, cut into 1 cm pieces; 40 gram light dairy spread, melted; mixed salad, to serve

Tuna rice bake

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

1 3/3 cup cooked long-grain white rice

425 gram can tuna chunks in spring water, drained

420 gram can cream of asparagus soup

420 gram can asparagus cuts, drained

1/2 cup grated reduced-fat cheddar cheese

1 white onion, finely chopped

2 slices day-old white bread, crusts removed, cut into 1 cm pieces

40 gram light dairy spread, melted

mixed salad, to serve

Method

1.Preheat oven to 200°C/180°C fan forced Grease a 20cm (base measurement) square, 4cm-deep ovenproof dish. Combine rice, tuna, soup, asparagus, cheese and onion in a bowl. Season. Spoon into prepared dish; level surface. Top with bread; drizzle with spread.

2.Bake for 20 minutes or until golden and cooked when a skewer inserted at centre comes out clean. Serve with salad.

Use canned pink salmon instead of tuna. You’ll need to cook 3/4 cup long-grain white rice. Try cream of mushroom soup instead of cream of asparagus.
Note

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Ingredients

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