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
- 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.