Canned Tuna Casserole with Rice

Ingredients

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
1 1/2 tablespoon dry bread crumbs
2 oz cheddar cheese, or more to taste, grated

Cook rice following package directions. Stir soup into rice. Mash tuna and stir into rice mixture.

Spread butter over inside of 1 3/4-quart casserole; sprinkle bread crumbs over butter. Pour tuna-rice mixture into casserole and sprinkle 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 or substitute partially cooked noodles for the rice. It's a good way to use up leftover noodles, peas and/or carrots.

Click Here To See More Recipes

What kind of fish do you want to cook?

bass  |  carp |  catfish |  crappie  |  crab  |  flounder  |  grouper  |  halibut
lobster  |  mahi mahi  |  marlin  |  muskie  |  perch  |  permit  |  pike
red fish  |  salmon  |  sea bass  |  shark  |  shrimp |  snapper  |  swordfish
tilapia  |  trout  |  tuna  |  walleye

Copyright © 1997-2008 Red Raven Press, LLC