Tuna Rice CasseroleA wonderful down-home recipe that will have a delicious dinner on the table in a hurry!

1 (10-3/4 ounces) can condensed cream of mushroom soup
1-1/2 cups milk
3/4 teaspoon paprika
1/8 teaspoon ground red pepper
2 (6 ounces each) cans tuna, drained*
4 ounces (about 1 cup) sliced American cheese, cut up
3/4 cup uncooked regular long-grain white rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted

1. Stir the soup, milk, paprika, red pepper, tuna, cheese and rice in a 9-inch square baking dish; cover with aluminum foil.

2. Bake at 350 degrees F. for 30 minutes; uncover and stir.

3. In a small bowl, combine the bread crumbs and melted butter; sprinkle over the tuna mixture. Bake 20 minutes longer or until hot and bubbly and the rice is tender. Makes 4 servings.

* If your family is not partial to tuna, you can substitute an equal amount of canned chicken for the tuna.


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