1 cup crushed corn flakes
12 ounces canned tuna
4 tablespoons butter, plus a little more for the top of the casserole
4 tablespoons flour
2 cups milk
1 onion, finely chopped
1 cup peas ( cooked or frozen)
salt and pepper
1 tomatoes, cut into 8 wedges
1/2 cup fresh parsley, chopped
1 lemon, cut into 4 wedges
Preheat oven to 350°F and grease an 8x8-inch casserole dish. Melt the butter in a sauté pan. Sauté the onion until soft but not browned. Add the flour and blend with the onion. Add the milk, stirring constantly. Bring to the boil and boil for 2 or 3 minutes. Remove from heat. Stir in the shredded cheese, peas, tuna and seasonings. Pour into the casserole. Cover with crushed corn flakes, dot with butter, and bake for 20-30 minutes. Sprinkle parsley over the top of the hot casserole. Garnish with tomato wedges and lemon wedges. Serve hot.