An easy and light meal when served with salad.
Ingredients
- 2 cup rice cooked
- 1 tbs parsley chopped
- 1 pinch mixed herbs
- 2 tbs butter
- 3 tbs plain flour
- 2 cup milk
- 1 cup cheese grated
- 2 tomato ripe sliced
- 1 onion finely chopped small
- 425 g canned salmon
- 1 cup fresh breadcrumbs
Method
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Step 1Combine rice, parsley, herbs, salt and pepper.
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Step 2Place in a greased ovenproof dish to cover the base.
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Step 3Melt butter, add flour and mix well, cooking for 1 minute.
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Step 4Remove from heat, add milk and beat until thickened.
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Step 5Add grated cheese.
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Step 6Place tomatoes on top of rice, then sprinkle with onion.
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Step 7Flake fish and arrange over the onion.
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Step 8Cover with cheese sauce.
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Step 9Sprinkle with breadcrumbs and dot with extra butter.
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Step 10Bake at 180C for 20 minutes or until golden and hot.
Recipe Notes
This recipe can be frozen. Tuna can substitute salmon.
Recipe Reviews (6)
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