Tuna lintel casserole

This is a new look at an old family favorite. 

1 medium onion chopped 

1 yellow bell pepper minced

1 cup white mushrooms sliced thin

1 cup baby spinach chopped

2 cloves garlic minced 

4 tablespoons butter

1 tablespoon caper berries minces 

Salt and pepper to taste

1/4 cup flour

1 1/2 cups lintels 

1 1/2 cups beef stock

2 tablespoons woestershire sauce 

1 cup half and half or milk 

2 cans tuna drained 

1 bag frozen peas

Salt and pepper to taste 

In a large heavy bottom skillet melt butter over medium heat. Add the onions, peppers and mushrooms. Let this cook for 5 minutes then add the garlic, spinach and caper berries. Let this cook for another 5 minutes then sprinkle in the flour, salt and pepper and lintels. Add the woestershire sauce, beef stock and milks stir to combine well. Let simmer for 3-4 minutes or until slightly thickened. Stir in the tuna and mix well to combine. Pour into a greased casserole dish and top with shredded cheese and and bread crumbs. Bake at 375 degrees for 45 minutes or until the cheese is golden brown and the lintels are cooked through. For more on this recipe or any others please email me at alesia.leach@gmail.com