Recipe
Mini Tuna Casserole
30 minutes
SERVINGS:2
Ingredients
| 2 | springwater tuna cans |
| 1 | scoop BN Fibre |
| 1 | serving chicken lupin soup |
| ½ | cup water |
| ½ | tbsp flax seeds |
| 2 | tsp onion powder |
| 1 | tsp parsley flakes |
Method
-
Step 1
Preheat oven to 180°C.
-
Step 2
Add tuna, chicken lupin soup, onion powder, parsley flakes, flax seeds, water and BN Fibre.
-
Step 3
Mix ingredients together
-
Step 4
Place the mixture in the ramekins evenly
-
Step 5
Add salt, pepper and herbs of choice on top.
-
Step 6
Bake for 15-20 minutes, or until browned.
- Mini Tuna Casserole will last 3-4 days in the refrigerator when stored in an airtight container.
