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Tuna Casserole with Rice and Caesar Salad

Tuna Casserole with Rice and Caesar Salad
Yields
6 servings

 

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ingredients

Cream Sauce

3
Tbsp butter
3
Tbsp flour
¼
tsp pepper
1
can mushroom liquid (10 oz / 284 ml)

Tuna Casserole

¾
cup stoned wheat thins
1
can solid tuna in water (170 g)
1
cup frozen baby peas
Mushrooms (reserved from sauce)
Cream Sauce

Rice

1-½
cups of basmati rice
3
cup water

Cesar Salad

1
head of lettuce
3
Tbsp gourmet cesar salad dressing
3
Tbsp lowest fat mayonnaise
1
Tbsp bacon pieces from a jar (optional)
¼
cup croutons (optional)
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directions

Step 1

Melt butter in a stove-top fry pan then remove from heat. Whisk in flour and pepper until smooth.

Step 2

Drain liquid from the can of mushrooms into a 2 cup measuring cup, top up with milk to equal 2 cups of liquid combined.

Step 3

Whisk liquid gradually into flour mixture. Return to heat. Stir constantly until slightly thick. Remove from heat.

Step 4

Spray a casserole dish with cooking spray. Crush crackers in your hands and cover bottom of casserole dish. Drain and discard tuna water.

Step 5

Layer ingredients over crackers in this order; tuna, peas, mushrooms and cream sauce. Crumble another layer of crackers over top.

Step 6

Cover and place in hot oven. Set timer for 35 minutes.

Step 7

While casserole is cooking combine rice and water in a microwave-safe pot or casserole dish with lid.

Step 8

Cover and microwave at high 10 minutes, then medium 10 minutes. Let stand.

Step 9

Tear lettuce in bite size pieces directly into salad spinner. Rinse and spin dry.

Step 10

Blend together dressing with mayonnaise in a small cup.

Step 11

Set out Real bacon bits and croutons. Each person can toss and coat their own salad leaves directly on their individual plates.

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