125 gm vermicelli
1 small can sweet corn
1 & 3/4 cups milk
4 tablespoons cornflour
1/2 teaspoon mustard
1/2 cup cooked peas
1 cup diced pineapple
1 large can tuna
Method: Cook vermicelli in boiling salted water for 10 minutes, drain and keep hot. Blend cornflour and mustard with a little milk, then add to boiling milk and stir until it thickens. Place tuna, peas, sweet corn, vermicelli and pineapple in ovenproof dish, pour sauce over and top with grated cheese or sliced tomatoes and bake in a moderate oven for 30 minutes.
Contributed by Mrs. M. Sweet in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).
1 small can sweet corn
1 & 3/4 cups milk
4 tablespoons cornflour
1/2 teaspoon mustard
1/2 cup cooked peas
1 cup diced pineapple
1 large can tuna
Method: Cook vermicelli in boiling salted water for 10 minutes, drain and keep hot. Blend cornflour and mustard with a little milk, then add to boiling milk and stir until it thickens. Place tuna, peas, sweet corn, vermicelli and pineapple in ovenproof dish, pour sauce over and top with grated cheese or sliced tomatoes and bake in a moderate oven for 30 minutes.
Contributed by Mrs. M. Sweet in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).
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