IN THE PANTRY TUNA-RICE CASSEROLE

In the Pantry Tuna-Rice Casserole image

Provided by Caroline Cooks

Time 48m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (10 ounce) can cheese or 1 (10 ounce) can cream of mushroom soup
0.75 (10 ounce) can milk (use soup can) or 0.75 (10 ounce) can cream (use soup can)
3 cups cooked long-grain rice
1 (7 ounce) envelope albacore tuna, in chunks (Star Kist)
1 cup buttery crackers or 1 cup corn flake crumbs, crushed
3 tablespoons butter, softened
salt and pepper
1/2 cup frozen green pea, thawed (optional)

Steps:

Cook and drain rice, according to instruction on package.
Set aside.
Preheat oven to 350°F degrees.
In mixing bowl, combine soup and milk; add salt and pepper.
Fold in tuna chunks and peas, if using.
Lightly butter 1 ½ quart casserole.
Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
Combine the cracker/cornflake crumbs and butter until well-mixed.
Spread over top of casserole.
Bake for 30-35 minutes until bubbly and topping is browned.
Enjoy!