Tuna & Rice

Tuna Rice Casserole

Made: January 6, 2013

Ingredients
- 1 can Campbell's condensed cream of mushroom soup
- 1 1/2 cups milk
- 1/4 teaspoon paprika
- Dash ground red pepper
- 2 cans (6oz each) tuna, drained
- 4 oz sliced American cheese, cut up (1 cup)
- 3/4 cup uncooked white rice
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted

Directions
- Stir the soup, milk, paprika, red pepper, tuna, cheese and rice in a 9in square baking dish
- Cover the dish with foil
- Bake at 350 F for 30 minutes
- Uncover the dish and stir
- Mix the bread crumbs with the butter in a small bowl and sprinkle over the tuna mixture
- Bake for 20 more minutes or until hot and bubbly and the rice is tender

My cans of tuna were only 5oz each, so I added a 3rd can to my mixture. I also pre-mixed it all in a bowl before transferring it to my baking dish (which was also rectangular and not square). For the bread crumbs, I live full coverage, so I melted 2 tablespoons of butter and 1/4 cup of bread crumbs. Sprinkled all over the top and baked for 10 more minutes. I also used Velveeta cheese cut up into small cubes/squares & cream of celery soup.

(Recipe used: Campbell's)