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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I remember the day I rushed home from school with this recipe in hand from my home economics class. My parents loved it then, and my husband and son do now. This recipe comes to mind on a busy evening, when I need a good quick meal.Pamela Tesoriero, Etiwanda, California Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/3 cup milk |
1 tablespoon lemon juice |
1 can (12 ounces) white water-packed tuna, drained |
1-1/2 cups cooked rice |
1/4 teaspoon pepper |
4 cups frozen broccoli florets, cooked and drained |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large bowl, combine the soup, milk and lemon juice. Stir in tuna, rice and pepper.
2. Transfer to a greased 10-in. pie plate or quiche dish. Bake, uncovered, at 375° for 25 minutes. Top with broccoli; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4-6 servings.
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