Simple Tuna Casserole
|Onion||2 Tablespoon, chopped|
|All purpose flour||3 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Canned tuna||13 Ounce, drained (Two 6 1/2 Ounce Cans)|
|Soft bread cubes||2 Cup (32 tbs)|
|Butter||2 Tablespoon, melted|
|Frozen peas||10 Ounce, cooked (1 Package)|
|Carrot||1 Medium, shredded|
|Sharp cheddar cheese||1 Cup (16 tbs), shredded|
In 2 quart casserole, place butter and onion.
Microwave at high (10) 2 to 3 minutes until onion is transparent.
Add flour, salt, pepper and milk.
Stir well to blend.
Microwave at high (10) 5 to 6 minutes, until thickened, stirring every 2 minutes.
In 8 inch square glass baking dish, toss bread cubes in melted butter.
Add peas and carrot.
Pour cream sauce over vegetables and top with cheese.
Insert metal accessory rack.
Preheat oven to 300°E cook on combination code 3, 15 to 20 minutes.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 20 to 30 minutes.