Shrimp And Tuna Bake
|Regular rice||2⁄3 Cup (10.67 tbs)|
|Frozen cut green beans||9 Ounce (1 Package)|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped canned pimiento||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Canned tuna||7 Ounce, drained and broken into chunks (1 Can)|
|Canned shrimp||4 1⁄2 Ounce, drained (1 Can)|
|Canned french fried onions||1 3⁄4 Ounce (1/2 Of 3 1/2 Ounce Can)|
Cook rice according to package directions.
Cook beans according to package directions; drain and set aside.
Mix soup, milk, pimiento, thyme, and cayenne till smooth.
Stir half of soup mixture into rice; fold in tuna.
Turn into a 1 1/2quart casserole.
Spread beans over rice; top with shrimp.
Pour remaining soup mixture over all.
Bake, covered, at 325° for 25 to 30 minutes.
Sprinkle onions atop; bake, uncovered, till crisp, about 5 minutes.