Seven Seas Casserole
|Water||1 1⁄3 Cup (21.33 tbs)|
|Condensed cream of mushroom soup/Celery soup||10 3⁄4 Ounce (1 Can)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Minute rice||1 1⁄3 Cup (21.33 tbs)|
|Frozen green peas||10 Ounce, partially thawed (1 Package, Bird's Eye 5 Minute Sweet Green Peas)|
|Canned tuna||7 Ounce, drained, flaked (1 Can)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
Combine water, soup, onion, lemon juice, salt and pepper in a saucepan.
Bring to a boil, stirring occasionally, over medium heat.
Pour about half of soup mixture into a greased 1 1/2 quart casserole.
Then, in separate layers, add rice, peas and tuna.
Add remaining soup mixture.
Sprinkle with cheese and paprika.
Cover and bake at 375°F for 10 minutes.
Stir; then cover and continue baking for 10 to 15 minutes longer.