Ocean's Bounty Bake Recipe

About this recipe

A hearty pescatarian casserole featuring tender egg noodles, creamy mushroom sauce, and flaky tuna, topped with a golden crust of breadcrumbs and paprika. Perfect for a satisfying dinner.

Ingredients

• 500G Nikko Egg Noodles, 500G
• 500 g Tuna Yellow Fin Steaks 500 Gr
• 1kg 1kg Green Pepper
• - Cathedral City Mature Cheddar Cheese
• 125G Daylesford Organic Brandy Butter
• 400 Ml Coconut Merchant Organic Coconut Cream
• 1.5 kg Green Fine Beans 1X1.5Kg
• - Tata Salt
• 227G Paxo Golden Breadcrumbs
• 100G Natco Paprika Powder 100g
• 200G All Things Butter Unsalted Butter

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Bring a large pot of salted water to a boil. Add 8 oz of egg noodles and cook for 8 to 10 minutes until tender. Drain and set aside.
3. 3. In a large mixing bowl, combine 1 can of coconut cream, 1 can of drained green beans, 1 can of drained tuna, 1 diced green pepper, and 1 cup of grated cheese. Mix well.
4. 4. Fold the cooked egg noodles into the mixture until evenly coated.
5. 5. Transfer the mixture to a greased baking dish. Spread evenly.
6. 6. Melt 2 tbsp of butter and mix with 1/2 cup of bread crumbs. Sprinkle the breadcrumb mixture over the casserole, followed by a light dusting of 1 tsp of paprika.
7. 7. Bake in the preheated oven for 30 minutes, or until the top is golden and bubbling.
8. 8. Remove from the oven and let cool for 5 minutes before serving.