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Tuna and wild rice bake

Calories per serving 350

ingredients

serves 4
225 g (8 oz) mixed long grain white and wild rice
low fat cooking spray
150 g (5 1/2 oz) button mushrooms, sliced
225 g (8 oz) leeks, sliced
4 celery sticks, sliced
350 g can of 99% fat free condensed mushroom soup
185 g can of tuna in brine, drained and flaked
300 ml (10 fl oz) skimmed milk
1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill
50 g (1 3/4 oz) half fat Cheddar cheese, grated
salt and freshly ground black pepper

method

1. Cook the white and wild rice as directed on the packet and drain thoroughly.

2. Meanwhile, heat a large saucepan and spray it with low fat cooking spray. Add the mushrooms, leeks and celery, and cook them over a medium to low heat, stirring, until the vegetables have softened.

3. Mix in the mushroom soup, tuna, skimmed milk, dill and seasoning. Add the cooked rice and stir well.

4. Preheat the oven to Gas Mark 5/l90°C/fan oven 170°C.

5. Spoon the rice mixture into an ovenproof dish and top with the grated cheese.

6. Bake for 20 minutes until the cheese is melted and bubbling. Serve hot.

What did you think?

12 people have helped to review this recipe. Thankyou!

Tastey
posted by helen / cardiff @ 09:14AM, 8/05/09
This meal was lovely and easy to make with suff in the cupboard the kids ate it all leaving an empty plate

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