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* 1/4 teaspoon ground black pepper
 
* 1/4 teaspoon ground black pepper
 
* paprika
 
* paprika
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===Directions===
 
===Directions===
Combine rice, tuna, celery, onion, green pepper and pimientos in large bowl.
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#Combine rice, tuna, celery, onion, green pepper and pimientos in large bowl.
 
#Blend soup, cheese, pepper and milk in medium saucepan; heat. Stir into tuna-rice mixture. Turn into greased shallow 2-quart baking dish.
 
  +
#Sprinkle with paprika. Bake at 425 degrees 20 minutes or until hot and bubbly.
 
 
Blend soup, cheese, pepper and milk in medium saucepan; heat. Stir into tuna-rice mixture. Turn into greased shallow 2-quart baking dish. Sprinkle with paprika. Bake at 425 degrees 20 minutes or until hot and bubbly.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   
 
[[Category:American Recipes]]
===Other Links===
 
==See also==
 
[[Category:American ]]
 
 
[[Category: Main Dish]]
 
[[Category: Main Dish]]
 
[[Category:Recipes]]
 
[[Category:Recipes]]

Revision as of 10:29, 7 May 2006

Description

Makes 6 servings.

Ingredients

  • 3 cups cooked rice
  • 1 9-1/4-ounce can tuna, drained and flaked
  • 1 cup sliced celery
  • 1/3 cup chopped onion
  • 1/3 cup chopped green bell pepper
  • 3 tablespoons chopped pimientos
  • 1 10-3/4-ounce can condensed cream of celery soup
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1/3 cup milk
  • 1/4 teaspoon ground black pepper
  • paprika

Directions

  1. Combine rice, tuna, celery, onion, green pepper and pimientos in large bowl.
  2. Blend soup, cheese, pepper and milk in medium saucepan; heat. Stir into tuna-rice mixture. Turn into greased shallow 2-quart baking dish.
  3. Sprinkle with paprika. Bake at 425 degrees 20 minutes or until hot and bubbly.