| Makes: | 6 - 8 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 50 minutes |
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A nice change of pace for canned tuna fish. |
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| Ingredients |
| 3 cups cooked rice |
1/2 onion chopped fine |
| 2 tbsp melted butter |
1 large can of tuna (can put 2 if desired) |
| 1 tbsp parsley finely chopped |
1/4 tsp salt |
| 1 tbsp green onion finely chopped |
1/4 tsp pepper |
| 1 egg |
1 cup cream of mushroom soup 2 if using 2 cans of tuna |
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| Directions |
Preheat oven to 375 degrees.
Mix butter, rice, parsley and onion in one bowl. Add tuna and mix well.
In another bowl add salt and pepper to a well beaten egg. Add the cream of mushroom soup to which 1/2 can of water per can of soup is added.
In casserole, put rice mixture. Pour mushroom soup and egg mixture over rice and sprinkle with paprika.
Bake 30 to 35 minutes at 375*. |
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