Tuna, Pea, and Brown Rice Casserole |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 5 |
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A slightly different version of the old stand-by tuna casserole. A quick, cheap, tasty meal. Ingredients:
1 cup brown rice, cooked |
1 (10 3/4 ounce) can campbell condensed golden mushroom soup |
1 (6 ounce) can chunk light tuna packed in oil, drained and flaked |
1 cup frozen peas, cooked and drained |
pepper, to taste |
2 tablespoons dry breadcrumbs |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. Butter a 1 1/2 quart casserole dish; set aside.
2. In a mixing bowl, mix together the first 5 ingredients.
3. Sprinkle the breadcrumbs evenly over the bottom of the casserole dish.
4. Transfer the tuna-rice mixture into the casserole dish and spread out evenly.
5. Sprinkle cheese evenly over the top.
6. Bake in a 350° oven for 25-30 minutes or until bubbly.
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