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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