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* 1 cup grated low sodium Cheddar cheese
 
* 1 cup grated low sodium Cheddar cheese
 
* 1 to 1-1/2 cups topping*
 
* 1 to 1-1/2 cups topping*
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===Directions===
 
===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.
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#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.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   
 
[[Category:American Recipes]]
===Other Links===
 
==See also==
 
[[Category:American ]]
 
 
[[Category:Main Dish]]
 
[[Category:Main Dish]]
 
[[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

  1. Combine tuna, rice, celery, onion and pimientos. Blend soup, milk and cheese. Heat. Stir into tuna mixture. Season to taste.
  2. Turn into buttered shallow 2-quart casserole. Sprinkle with topping. Bake at 375 degrees 20 minutes or until hot and bubbly.