15 oz tin tuna, 1 pkt Continental dutch curry and rice soup, 2 cups water (cold), small onion or chopped chives, 1 tin sweet corn kernels, approx. 1/2 cup cauliflower.
Method: Make up soup with 2 cups cold water, mixing to a paste first. Then bring to the boil. Add the cut up cauliflower and onion, and cook for a few mins. Drain corn and tuna, and add to the mixture. Place in casserole. Top with breadcrumbs and grated cheese. Dot with butter and bake until golden brown.
Source: contributed by D. Gum in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.27.
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