Tuna Classic
Recipe from The Tuna Cookbook
1 can condensed cream of mushroom soup
1 ½ cups water
¼ cup finely chopped onion
Salt and pepper to taste
1 package (10oz) frozen peas
1 1/3 cups instant rice
1 can tuna drained and flaked
½ cup grated cheddar cheese
Paprika
In saucepan combine soup, water, onion, salt, and pepper.
Bring to boil and add peas. Continue heating until peas are thawed. Pour half
of this mixture into greased 1 ½ quart casserole. Make two layers of rice and
tuna. Add remaining soup mixture. Sprinkle with grated cheese and a little
paprika. Bake uncovered at 375-degrees for 25 minutes. After the first 10
minutes cut through the mixture with a knife several times. Serves 4 to 6.
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