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* 1 cup grated low sodium Cheddar cheese |
* 1 cup grated low sodium Cheddar cheese |
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* 1 to 1-1/2 cups topping* |
* 1 to 1-1/2 cups topping* |
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===Directions=== |
===Directions=== |
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− | Combine tuna, rice, celery, onion and pimientos. Blend soup, milk and cheese. Heat. Stir into tuna mixture. Season to taste |
+ | #Combine tuna, rice, celery, onion and pimientos. Blend soup, milk and cheese. Heat. Stir into tuna mixture. Season to taste. |
+ | #Turn into buttered shallow 2-quart casserole. Sprinkle with topping. Bake at 375 degrees 20 minutes or until hot and bubbly. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Main Dish]] |
[[Category:Main Dish]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 10:30, 7 May 2006
Description
Makes 6 servings.
Ingredients
- 2 6- to 7-ounce cans salt-free water packed tuna, drained
- 3 cups cooked rice
- 1 cup sliced celery
- 1/2 cup chopped onion
- 3 tablespoons diced pimientos
- 1 7-1/2-ounce can semi-condensed savory cream of mushroom soup
- 1/2 cup skim milk
- 1 cup grated low sodium Cheddar cheese
- 1 to 1-1/2 cups topping*
Directions
- Combine tuna, rice, celery, onion and pimientos. Blend soup, milk and cheese. Heat. Stir into tuna mixture. Season to taste.
- Turn into buttered shallow 2-quart casserole. Sprinkle with topping. Bake at 375 degrees 20 minutes or until hot and bubbly.