Tuna and Rice Casserole

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°.

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