 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
I have never been a fan of tuna casserole. Don't know why? I like tuna and I like noodles, just don't like them together. This recipe makes serving tuna different, but very tasty. The rice is the crust while the tuna, cheese and egg make the filling. Reheats well in a micorwave for lunch/dinner the next day. Ingredients:
2 cups rice, cooked |
1 tablespoon onion, diced fine |
2 tablespoons butter |
1 egg, slightly beaten |
1/4 teaspoon marjoram, dried |
9 1/4 ounces canned tuna, drained |
1 cup swiss cheese, shredded |
3 eggs, beaten |
1 cup milk |
1/4 teaspoon dried marjoram |
1 tablespoon onion, diced fine |
salt and pepper |
pimiento |
Directions:
1. Beat together eggs, onion, butter and marjoram add to rice and mix well.
2. Press onto bottom and sides of lightly buttered 10 inch pie plate.
3. Spread tuna evenly over rice shell.
4. Combine remaining ingredients, cheese, eggs, milk, marjoram, onion, salt and pepper, pour over tuna.
5. Bake 350 degree oven for 50-55 minutes.
6. Garnish with pimentos if desired.
|
|