- 200 g fresh bread, cubed
- 200 g cheddar cheese, cubed roughl
- 300 g white rice
- 5 eggs, washed
- 1 portion TM Bechamel Sauce (White Sauce), EDC, p58
- 400 g tin tuna, drained
Place bread into TM bowl and mill for 10 seconds on speed 6. Set aside.
Place cheese into TM bowl and grate for 6 - 8 seconds on speed 8. Set aside.
Weigh and wash rice thoroughly. Place eggs in basket on top of rice.
Place 900g water into TM bowl. Insert basket with rice and eggs and cook for 16 minutes at Varoma temperature on speed 4. Place rice into a greased cassorole or lasagne dish. Spread evenly across the base of the dish. Place eggs in a bowl and cover with cold water.
Make one portion of Bechamel Sauce (White Sauce) as per the EDC recipe (EDC, p5. While sauce is cooking shell and slice the eggs.
Place ingredients in layers in the dish in the following order:
Rice (as per Step 2)
Bake in a hot oven (180 - 200 degrees) for approximately 20 minutes or until breadcrumbs are browned. Serve with vegetables (steamed in the Varoma while the rice and eggs are cooking and then placed aside in the ThermoServer). ENJOY!
Accessories you need
Adjust the ingredients to your liking. Increase the ingredients to make a larger casserole for larger familes (eg. 400g rice). Use Gluten Free flour in the Bechamel Sauce for a Gluten Free option.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Perfect Fish / Prawn Tacos with Slaw
- Avocado Lime sauce (for fish Taco)
- Fara's Salmon Curry
- Warm Salmon Salad
- Tasty Mussel Fritters
- Steamed South Pacific Fish
- Steamed fish with Ginger and Soy
- Mussles in a Maltese Fish Sauce
- Penang Har Mee (Prawns noodles)
- Mussels in wine sauce
- Thermofied by Nads - Meg Yonson Jerk Salmon Bowl
- Sweet curried prawns