Company Tuna Casserole

This recipe is from Mrs Cottle who knows how to knock up a feed for friends and family that's tasty and economical. This casserole is savoury and filling with just a hint of lemon, and goes a long way served with rolls or salad. She is very happy to share recipes always. It is very easy to adapt to a Gluten Free version.

Ingredients

1 ½ cups	Rice
2	Eggs, Beaten
2 Tbsp	Butter
1 sprinkle	Salt & freshly ground pepper
2 tins	Tuna in spring water, 425 gm Drained (Main)
1 cup	Cream
1 cup	Cheese, Grated
1 cup	Flour
4 bottles	Eggs, Beaten
6 Tbsp	Butter
1 small	Onion, Finely Chopped
1 Tbsp	Lemon juice
4 cups	Milk
1 tsp	Mustard powder
2 Tbsp	Parsley, Chopped

Topping

2 ½ cups	Breadcrumbs
¼ cup	Cheese, Grated
2 Tbsp	Butter, Melted

Directions

1. Rice Base: Cook rice, drain, combine with 2 beaten eggs, 2T butter, salt and pepper. Spread over base of a large dish. Drain and flake 2 (425gm) tins of tuna and arrange over the rice. Filling: Melt 6T butter, add onion and cook until tender. Add flour, milk, cheese, 4 beaten eggs, cream, mustard, lemon juice. Stir until cheese melts. Add parsley. Boil until thick. Pour over tuna.
2. Bake in moderate oven - 30 minutes or until golden. Sprinkle with the topping halfway through cooking. Topping: Combine breadcrumbs, cheese and melted butter, mix well and sprinkle over filling. Cooked shredded chicken may be substituted for tuna. Can be made with Gluten free flour and GF breadcrumbs (I used GF breadcrumbs with quinoa) Can be frozen and reheated.