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Foreign Fish Recipes

Fresh Tuna Casserole

1 can condensed cream of celery soup
1 1/3 cup water
1 tsp. salt
1/4 cup onion, finely chopped
Black pepper to taste
1 1/3 cup Minute Rice
1 1/2 cup peas, cooked
8 oz. fresh tuna, cooked and drained
1/2 cup cheddar cheese, grated

  • In saucepan combine soup, water, salt, onions and pepper, bring to boil, stir.

  • Pour 1/2 of mixture into greased 1 1/2 quart casserole. Make three layers in casserole using Minute Rice (directly from box), peas and tuna.

  • Add remaining soup and sprinkle top with cheese. Bake, uncovered, at 375 degrees for 20 to 30 minutes.

  • Cut through with a knife after baking 10 minutes. Garnish with strips of pimento before serving.

 

 

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