Tuna Casserole

Name: Tuna Casserole
Ingredients: 1/2 c. uncooked rice; 1 envelope instant vegetable broth or 1 vegetable bouillon cube; 1 c. water; 1 (10 oz.) pkg. frozen peas; 2 cans tuna, drained; 1/2 c. chopped celery; 2 Tbsp. chopped parsley; 1 can condensed golden mushroom soup; 1/2 c. milk; 1/4 tsp. basil; 1/4 tsp. pepper; 3 hard-cooked eggs, sliced; 4 Tbsp. butter or margarine; 1 1/2 c. crushed cheese crackers

14 ingredients

5 steps

Ingredients

1/2 c. uncooked rice
1 envelope instant vegetable broth or 1 vegetable bouillon cube
1 c. water
1 (10 oz.) pkg. frozen peas
2 cans tuna, drained
1/2 c. chopped celery
2 Tbsp. chopped parsley
1 can condensed golden mushroom soup
1/2 c. milk
1/4 tsp. basil
1/4 tsp. pepper
3 hard-cooked eggs, sliced
4 Tbsp. butter or margarine
1 1/2 c. crushed cheese crackers

Directions

1

Cook rice with vegetable broth and water.
2

Cook peas.
3

Add rice, peas, tuna, celery and parsley in a 2-quart casserole. Blend soup, milk, basil and pepper in a small bowl; pour over tuna mixture; toss lightly to mix.
4

Place egg slices in a layer on top. Add melted butter and crackers on top.
5

Bake in 350° oven for 30 minutes.