• ¼ cup minced onion 
  • 1 package (10 oz.) frozen peas
    Salt and pepper 
  • 1½ cans tuna, drained and flaked
    1½ cup water 
  • 1 & 1/3 cup instant rice
  • ½ cup grated Cheddar cheese
    1 can condensed cream of mushroom soup
    Put soup, water and onion in a saucepan. Add salt and pepper to taste and heat to boiling. Add peas and heat until peas are thawed. Pour half of the mixture into a 1½ quart casserole. Layer the rice on top of the mix, then make a layer using the tuna. Add the remaining soup mixture, then top with cheese and sprinkle with paprika. Bake at 375° for 25 minutes. Cut through the mixture several times with a knife after it has been in the oven about 10 minutes. Serves 4 to 6.

Comments are closed.