Yield: 4 servings
|1 cup||Raw rice, cook and reserve|
|2 cans||Cream of chicken soup|
|1 cup||Tiny green peas Grated rind of 1/2 lemon Juice of whole lemon|
|¼ teaspoon||Pepper Coarse cracker crumbs|
In a saucepan blend and bring to a boil the soup, milk, peas, lemon juice and lemon rind and pepper. In bottom of greased 2 quart casserole or 2 smaller casseroles place the cooked rice. Cover with flaked tuna, then pour cream mixture over the top. Sprinkle coarse cracker crumbs over the top, dot with margarine. Bake about 40 to 45 minutes, until bubbly hot and golden brown on top.
Submitted By BARRY WEINSTEIN On 02-26-95