Layered Tuna Casserole
|Butter/Margarine / bacon drippings||3 Tablespoon|
|Green pepper||1 Large, seeded and chopped|
|Onion||1 Large, peeled and chopped|
|Green onions with tops||4 , sliced|
|Celery stalks||4 Large, sliced|
|Chopped parsley||1 Cup (16 tbs), loosely packed|
|Cooked rice||2 Cup (32 tbs)|
|Canned tuna fish||9 Ounce (1 Large Can)|
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
Melt butter in saucepan or frying pan with tight-fitting lid.
Add green pepper, onion, green onion, celery, and parsley.
Cover and cook over medium heat, stirring occasionally, until vegetables are almost tender, about 6 minutes.
Lightly stir in rice; turn mixture into a 2 1/2-quart casserole.
Cover with tuna.
Using the same pan, combine the soup and milk; heat to the simmering point, then pour over casserole.
Bake, uncovered, in a moderate oven (400°) for about 15 minutes or until bubbly.
Makes about 6 servings.