Description
Makes 6 servings.
Ingredients
- 1 12-1/2-ounce can tuna in water, drained
- 1 10-3/4-ounce can condensed cream of celery soup
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1/4 teaspoon ground black pepper
- 1 cup milk
- 2 tablespoons butter or margarine
- 2 tablespoons chopped fresh parsley
- 3 cups hot cooked rice
- 1 10-ounce package frozen broccoli spears, thawed and cooked
Directions
- Break tuna into large pieces with fork. Combine soup, cheese, pepper and milk in large skillet. Add tuna and heat thoroughly.
- Stir butter and parsley into rice, tossing lightly. To serve, spoon broccoli on hot rice; top with tuna mixture.