Spanish Tuna Casserole
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned condensed cream of asparagus soup||10 3⁄4 Ounce (1 Can)|
|Uncooked instant rice||1 Cup (16 tbs)|
|Canned tuna||6 1⁄2 Ounce, drained (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Sliced pimiento||2 Ounce, drained (1 Jar)|
|Chopped black olives||2 Tablespoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
In 1 1/2-quart casserole, combine green pepper and onion.
Microwave at High for 2 minutes.
Stir in remaining ingredients, except cheese.
Microwave at High for 10 to 13 minutes, or until rice is tender, stirring once.
Sprinkle with Parmesan cheese.
Let stand, covered, for 5 minutes.