Cheesy Tuna Rice Dish
All-In-One Tuna Casserole


Cheesy Tuna Rice Dish

Why make do with noodles? This tuna and rice combination is fabulous!

1/3 cup butter
3 tablespoons all-purpose flour
3/4 teaspoon salt, divided use
1/8 teaspoon pepper
1 (12-ounce) can Evaporated Milk
1 1/2 cups cheddar cheese
2 tablespoons freshly grated Parmesan cheese
1/3 cup instant rice
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano leaves
1 (16-ounce) can whole tomatoes
1 onion, chopped
1 (7-ounce) can tuna

Preheat oven to 375*f.
Melt butter in a saucepan. Blend in flour, 1/4 teaspoon salt,
and pepper. Stir in evaporated milk. Cook until thickened, stirring
constantly, then stir in shredded cheddar cheese and grated parmesan
cheese. Combine instant rice, chopped parsley, paprika, cayenne pepper,
oregano, and 1/2 teaspoon salt. Layer whole tomatoes, chopped onion,
and tuna (drained) over the rice. Bake for 15 to 20 minutes, or until
the rice is tender.

Makes 6 servings.




All-In-One Tuna Casserole

A tuna casserole that's filled with vegetables and topped with melted
cheese.

1 (8-ounce) package fine egg noodles
1 (1.4-ounce) envelope dry onion soup mix
1 1/2 cups milk
1 (10-ouince) package frozen peas and carrots
1 (6.5-ounce) can tuna, drained
1 cup shredded cheddar cheese

Preheat oven to 350 F. Spray a 2-quart casserole dish with
vegetable cooking spray.
Prepare noodles according to package directions; rinse with cold
water and drain well.
In a large bowl, blend dry onion soup mix with milk; stir in
frozen peas and carrots, cooked noodles and tuna. Spread evenly into
prepared casserole dish and top with cheese. Bake for 30 minutes, or
until hot and bubbly. Serve warm.

Makes 4 servings.


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