2 cups of milk
1 cup of grated carrot
1 cup of cream of milk
1/2 cup of crushed cream cracker biscuits
1/2 cup of grated Parmesan cheese
5 tablespoons of wheat flour
2 tablespoons of olive oil
2 tablespoons of butter
1 tablespoon of ground nutmeg
2 tablespoons of ready-to-use seasoning (fondor)
1 medium-sized onion, grated
1 can of tuna in oil
Salt to taste
2 cups of milk
1 cup of grated carrot
1 cup of cream of milk
1/2 cup of crushed cream cracker biscuits
1/2 cup of grated Parmesan cheese
5 tablespoons of wheat flour
2 tablespoons of olive oil
2 tablespoons of butter
1 tablespoon of ground nutmeg
2 tablespoons of ready-to-use seasoning (fondor)
1 medium-sized onion, grated
1 can of tuna in oil
Salt to taste
1
Heat the olive oil in a pan and caramelize the onion
2
Add the carrot and tuna, cooking for three minutes. Reserve
3
In another pan, fry the flour in butter, adding the milk gradually while stirring until it thickens
4
Add the ready-to-use seasoning and ground nutmeg, stirring well and reserving
5
Preheat the oven to high temperature
6
Combine the cream of milk and reserved tuna mixture, mixing well
7
Pour into a refrigerator or, if desired, individual casserole dishes greased with oil
8
Sprinkle with biscuits and Parmesan cheese
9
Bake for 30 minutes or until golden brown and serve immediately.
