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Layered Tuna Casserole

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Tuna
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
6

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