Gluten-Free Recipes

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Copyright © 2003  by  Amber Lee. 

1 cup milk
1 1/2 Tbsp cornstarch
1 tsp chicken bouillon
1 tsp salt
1/2 tsp dry mustard
2 cups cooked rice
2 cups cooked peas
1/2 cup grated cheddar cheese
1 can (7 oz) tuna fish, drained
1/2 cup bread crumbs
2 Tbsp butter, melted

1. In a small saucepan, mix together milk and cornstarch.  Bring to a boil, then reduce heat.  Stir in bouillon, salt, and mustard.
2. Add sauce into a 1 1/2 quart casserole dish with rice, peas, cheese, and tuna.
3. Combine bread crumbs with butter and sprinkle over casserole.  Bake at 400 F for 25 minutes.