Cheesy tuna rice muffins
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked rice; * see note |
| 1 | cup | Cheddar cheese; shredded |
| 6½ | ounce | White tuna in water; drained |
| ¾ | cup | Black olives; sliced |
| 1 | tablespoon | Onion flakes; dried |
| 1 | tablespoon | Parsley; dried |
| 1 | teaspoon | Seasoned salt |
| 2 | larges | Eggs; beaten |
| 2 | tablespoons | Milk |
| PAM cooking spray -Tangy Butter Sauce--- | ||
| ¼ | cup | Butter; melted |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Seasoned salt |
| ½ | teaspoon | Parsley; dried |
Directions
* note: I have always used left over cooked Rice a Roni.
Pre-heat oven to 375 deg. F.
Combine rice, cheese, tuna, olives, onion, parsley and seasoned salt. Stir in eggs and milk, mixing thoroughly. Spray muffin tin with PAM. Divide the rice mixture evenly among the cups. Bake @ 375 for 15 minutes or until lightly browned.
Meanwhile, combine the sauce ingredients. Loosen muffins with a spatula and serve with sauce.
Note: This recipe came out of a magazine ad years ago, and it quickly became a family favorite.
Recipe by: Little Black book
Posted to TNT Recipes Digest by JoAnn <joannr@...> on Feb 19, 1998