Olive Tuna Salad
|Canned tuna||7 Ounce, drained, flaked (1 Can)|
|Sliced celery||1 Cup (16 tbs)|
|Hard-cooked egg||1 , chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped pitted ripe olives||2 Tablespoon|
|Salad dressing/Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Shredded american cheese||1⁄4 Cup (4 tbs)|
|Crushed bite size shredded rice squares||3⁄4 Cup (12 tbs)|
|Margarine||1 Tablespoon, melted|
Combine first 5 ingredients.
In small bowl combine salad dressing, lemon juice, Worcestershire, and 1/8 teaspoon salt.
Fold into tuna mixture.
Spoon into 4 greased and floured 6-ounce custard cups.
Sprinkle each with 1 tablespoon cheese.
Combine shredded rice squares and margarine.
Spoon over cheese.
Bake at 350° for 20 minutes.