Rosebud
Sun, May-19-02, 20:40
This is an LC adaptation of an "Australian Women's Weekly" recipe.
30g (1oz)butter
1 medium onion, chopped
6 large silverbeet leaves, chopped (I use appropriate amount of frozen spinach, instead)
425g (14oz) can tuna, drained, flaked
¾ cup cream
3 eggs, lightly beaten
120g (4oz) grated tasty cheese
Melt butter in medium frying pan, add onion, stir over heat for about 2 minutes or until the onion is soft. Add spinach to pan, cook until wilted. If using frozen spinach, stir over heat until all liquid evaporated.
Spread spinach mixture into ovenproof dish (6 cup capacity). Top with tuna, then combined cream and eggs. Sprinkle evenly with cheese.
Bake in moderate oven for about 40 minutes or until heated through and golden brown.
Serves 4.
30g (1oz)butter
1 medium onion, chopped
6 large silverbeet leaves, chopped (I use appropriate amount of frozen spinach, instead)
425g (14oz) can tuna, drained, flaked
¾ cup cream
3 eggs, lightly beaten
120g (4oz) grated tasty cheese
Melt butter in medium frying pan, add onion, stir over heat for about 2 minutes or until the onion is soft. Add spinach to pan, cook until wilted. If using frozen spinach, stir over heat until all liquid evaporated.
Spread spinach mixture into ovenproof dish (6 cup capacity). Top with tuna, then combined cream and eggs. Sprinkle evenly with cheese.
Bake in moderate oven for about 40 minutes or until heated through and golden brown.
Serves 4.