Reheat casserole in microwave oven for about
he tomato sauce, then the tuna rice mix.
Tomato sauce: Heat
In a large bowl combine tuna salad, cooked rice, cheese and chilies.
Blend milk and eggs together in a separate bowl.
Then gently fold into tuna/rice mixture.
Transfer all ingredients to a 1-quart casserole dish that has been lightly coated with nonstick vegetable spray.
Bake at 350\u00b0 until set, approximately 45 minutes or until toothpick inserted in the middle comes out dry.
Serves 4 to 5.
Preheat oven to 400* and put rice and tuna into casserole dish.
On the stove, heat soup, adding the water to it. Bring to a boil.
Add peas, stir and bring to boil again.
Pour on top of rice. Lay cheese on top.
Bake at 400 degrees for 20 minutes.
Preheat oven to 400\u00b0F. Arrange 4 ramekins on a baking tray.
In a bowl, combine rice, tuna, spinach and onions. Whisk together sour cream and eggs. Season to taste. Add to rice mixture along with 1/2 the Cheddar cheese and tomatoes. Distribute between prepared ramekins.
Combine remaining Cheddar, breadcrumbs and Parmesan. Sprinkle evenly over each ramekin and bake for 15-20 mins, until melted. Serve with salad.
Bring the rice, water, butter, and 1 tablespoon
ilk.
Gently stir in tuna, pimiento and the cooked noodles
Cook and drain rice, according to instruction on package.
Set aside.
Preheat oven to 350\u00b0F degrees.
In mixing bowl, combine soup and milk; add salt and pepper.
Fold in tuna chunks and peas, if using.
Lightly butter 1 1/2 quart casserole.
Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
Combine the cracker/cornflake crumbs and butter until well-mixed.
Spread over top of casserole.
Bake for 30-35 minutes until bubbly and topping is browned.
Enjoy!
Preheat oven to 350\u00b0.
Place rice in bottom of greased 1 1/2-quart casserole and cover with tuna.
Mix soup, water, salt and pepper.
Heat, stirring occasionally.
Pour half into greased 1 3/4-quart casserole.
Mix rice, peas and tuna and spread on top.
Add rest of soup mixture. Top with grated American cheese.
Bake, covered, at 350\u00b0 for 15 to 20 minutes.
Stir before serving.
In a medium bowl, combine vegetables and tuna. Stir in rice, soup and milk.
Place mixture in a 1 1/2 quart microwave safe casserole dish; cover and microwave on high for 6 minutes.
Stir well; microwave on high, still covered, 8 minutes more, or until rice is tender.
Stir casserole well, sprinkle with Goldfish crackers and serve.
Butter a 1 1/2 quart casserole dish; set aside.
In a mixing bowl, mix together the first 5 ingredients.
Sprinkle the breadcrumbs evenly over the bottom of the casserole dish.
Transfer the tuna-rice mixture into the casserole dish and spread out evenly.
Sprinkle cheese evenly over the top.
Bake in a 350\u00b0 oven for 25-30 minutes or until bubbly.
ncooked rice on top of soup mixture.
Spoon peas and tuna
Mix first 7 ingredients together; press into 9-inch pie plate. Drain tuna; break into pieces and place on rice mixture.
Sprinkle Parmesan cheese over tuna.
Mix last 6 ingredients well.
Pour over rice and tuna.
Bake at 350\u00b0, covered, for 40 minutes.
Remove cover.
Bake another 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.
Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.
Bake in a preheated oven for 20 minutes.
Combine tuna, rice, celery and onions. Blend soup, milk and cheese.
Heat. Stir into tuna mixture. Season to taste.
Turn into a greased shallow 2-quart casserole. Sprinkle with topping. Bake at 375\u00b0 for 20 minutes or until hot and bubbly.
Makes 6 servings.
of olive oil and the rice.
Stir once then put
Put rice, milk and seasoning in double boiler.
Cook over boiling water until tender (40 minutes).
Add the rest of the ingredients.
Mix well; put in a 1-quart casserole dish.
Bake at 350\u00b0 for 25 minutes.
Add rice to 1/2 teaspoon salt and 1 1/4 cup boiling water. Bring to a boil, cover and turn off heat.
Let stand 13 minutes. Mix soups, milk, pepper and tuna.
Combine with rice and frozen peas.
Put in a large shallow baking dish.
Mix bread crumbs, butter, paprika and Parmesan cheese.
Sprinkle around the edge and crisscross on top.
Bake at 350\u00b0 for 25 minutes.
Melt butter in baking pan.
Put in eggs and mix up with fork. Add rice, milk, tuna and salt; mix all together.
Place cheese slices over the top.
Bake 25 minutes in a 325\u00b0 oven.
Makes eight servings.