TUNA CASSEROLE (ALTON)

      Title: TUNA CASSEROLE (ALTON)
  Categories: Fish, Main dish
       Yield: 2 Servings
  
      15 oz Tinned tuna
       1    Green pepper,
            -cut into long thin strips
       2 md Carrots, cut into long thin
            -strips
       4 oz Mushrooms, sliced
         sm Stick of celery, sliced
       1 c  Sweetcorn
            Rosemary
       4 oz Pasta Shells, partially
            -pre-cooked (3-4 minutes)
       1    Onion, chopped
            Breadcrumbs
            Black pepper
 
 MMMMM---------------------------SAUCE--------------------------------
       8 fl White wine or cider
       2 fl Double cream
       1 ts Lemon juice
       1 oz Plain flour
       1 tb Butter (softened)
  
   ~Fry onion until transparent. -In a lidded casserole dish, arrange
   ingredients (not including breadcrumbs) in alternating thin layers,
   with a little rosemary and pepper on every other layer. -Prepare
   sauce by thoroughly blending the butter and flour. Mix all other
   sauce ingredients in a saucepan and bring briefly to the boil. Remove
   from heat and stir in butter/flour mixture until even consistency is
   reached. -Pour sauce over ingredients in casserole and spread
   breadcrumbs thickly over whole surface. ~Cook in medium oven (GM5),
   covered, for about 1 hour, then remove lid and allow another 10-15
   minutes to brown breadcrumbs
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