Canned Tuna Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Brown or white rice,
1 can: Mushroom Soup, 10 1/2 oz
1 can: Light tuna or bonito 6 1/2,
Oz can, drained
1 tsp: Butter or margarine,
1 1/2 tbsp: Dry bread crumbs,
2 ounce: Cheddar Cheese, or more to
Taste, grated
Directions:
Cook rice following package directions. Stir soup into rice. Mash
tuna and stir into rice mixture.
Spread butter over inside of 1 3/4-quart casserole; sprinkle bread
crumbs over butter. Pour tuna-rice mixture into casserole and
sprinkele with grated cheese. Bake on middle shelf of preheated
375-degree oven 30 minutes. Serves 4 to 6.
Variation: Add any vegetables you fancy to the rice mixture. Its a
good way to use up leftover peas and/or carrots.
Source from luhu.jp
tuna and stir into rice mixture.
Spread butter over inside of 1 3/4-quart casserole; sprinkle bread
crumbs over butter. Pour tuna-rice mixture into casserole and
sprinkele with grated cheese. Bake on middle shelf of preheated
375-degree oven 30 minutes. Serves 4 to 6.
Variation: Add any vegetables you fancy to the rice mixture. Its a
good way to use up leftover peas and/or carrots.
Source from luhu.jp