Canned tuna casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown or white rice |
| 1 | can | Mushroom Soup, 10 1/2 oz |
| 1 | can | Light tuna or bonito 6 1/2 |
| Oz can, drained | ||
| 1 | teaspoon | Butter or margarine |
| 1½ | tablespoon | Dry bread crumbs |
| 2 | ounces | Cheddar Cheese, or more to |
| Taste, grated | ||
Directions
Cook rice following package directions. Stir soup into rice. Mash tuna and stir into rice mixture.
Spread butter over inside of 1¾-quart casserole; sprinkle bread crumbs over butter. Pour tuna-rice mixture into casserole and sprinkele with grated cheese. Bake on middle shelf of preheated 375-degree oven 30 minutes. Serves 4 to 6.
Variation: Add any vegetables you fancy to the rice mixture. It's a good way to use up leftover peas and/or carrots.