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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Smyth Estate in Plano, Texas in 1990.

Ingredients Edit

  • 2 tablespoons margarine
  • 1 medium white onion chopped
  • ½ medium green pepper chopped
  • ½ cup celery chopped
  • 2 tablespoons flour
  • 2 teaspoons seasoning salt
  • 2 cans chunky tuna
  • 2 cups whole kernel corn
  • 2 cups rice prepared
  • 4 tablespoons Parmesan cheese

Directions Edit

  1. Melt margarine in skillet and lightly fry onion, pepper and celery until tender crisp.
  2. Add flour and blend in.
  3. Add remaining ingredients and heat through then serve over rice and top with cheese.

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