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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Simple and uses some leftovers. Ingredients:
1 cup rice, cooked |
1 cup leftover cooked vegetables (corn, broccoli, peas) |
1 medium piece sun-dried tomato, chopped |
170 g tuna in water |
1 tablespoon seafood cocktail sauce |
2 tablespoons oil |
1 onion, sliced |
2 garlic cloves, chopped |
1/4 very thinly sliced sweet potato |
2 tablespoons flour |
1 1/2 cups stewed tomatoes |
salt and pepper |
1 cup bisquick |
1/2 cup skim milk |
1 egg |
Directions:
1. Saute onion and sweet potato and garlic in oil. Sprinkle with flour. Add tomatoes and simmer until potato is tender.
2. Combine rice, leftover vegetables, sundried tomato and tuna in casserole dish. Pour tomato sauce over.
3. Mix together bisquick, milk and egg. Pour over casserole.
4. Bake 400 degrees F. for 35 minutes.
5. Serve with spaghetti squash.
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