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