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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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An old favourite, that I seem to have been making forever. Reheats well for lunch. Ingredients:
2 cups cooked rice |
2 tablespoons melted butter |
1 tablespoon finely chopped onion |
1/4 teaspoon dried marjoram |
1 egg, slightly beaten |
1 (220 g) can tuna |
3 eggs, beaten |
1 cup milk |
1 cup grated cheese |
1 tablespoon finely chopped onion |
1/4 teaspoon dried marjoram |
Directions:
1. Shell: Combine 2 cups rice, melted butter, 1 tablespoon onion, mjarjoram and beaten egg.
2. Press into bottom and sides of lightly buttered pie dish.
3. Filling: Layer can of drained and flaked tuna evenly over rice shell.
4. Combine 3 beaten eggs, milk,grated cheese, onion and marjoram.
5. Pour over tuna.
6. Bake in moderate over for 50- 55 minutes or until knife comes out clean when inserted in centre.
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