Mary Morgan, F.H.S.
- 3 Tbsp chopped onions
- 3 Tbsp green peppers
- 1 Tbsp melted oleo
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 2 (7 oz) cans tuna, drained and flaked
- 2/3 cup milk
- 1 cup Minute® rice
Sauté onion and pepper in oleo until tender. Remove from heat. Combine in other ingredients. Pour in casserole dish and bake for 30 minutes at 350°.