Crab Meat Tuna Casserole
|Cooked rice||3 Cup (48 tbs)|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Crabmeat||6 Ounce, drained (Canned Or Frozen)|
|Canned solid tuna||14 Ounce, coarsely flaked (2 Cans, 7 Ounce Each)|
|Lemon juice||3 Tablespoon|
|Canned mushroom soup||20 Ounce (2 Cans, 10 Ounce Each)|
|Dry mustard||1 Teaspoon|
|Sauteed sliced mushrooms||1⁄2 Pound|
|Fresh bread crumbs||3⁄4 Cup (12 tbs), buttered|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Combine rice and lemon rind and spread in a buttered 8- to 10-cup casserole.
Mix the next six ingredients together and spoon-spread over the rice.
Sprinkle with the sauteed mushrooms, then cover with crumbs and cheese.
Bake at 400F for 20 minutes or until bubbly and lighly browned.
Serve with butter-glazed carrots, green salad and hot buttered rolls.