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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tuna-Rice Casserole Recipe

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This recipe for Tuna-Rice Casserole is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (12 oz.) can tuna or 2 (6 oz.) cans
2 cans cream of mushroom soup or cream of celery or 1 of each.
1/2 c. mayonnaise
1/2 c. milk
3 c. cooked rice

Directions:
Directions:
Stir all ingredients together. Pour into 2 quart casserole dish. Mix some bread crumbs or cracker crumbs with a little melted margarine and sprinkle on top. Bake uncovered at 350º oven for 30 to 45 minutes (until bubbly and brown).

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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