Seven Seas Casserole Recipe
Ingredients
| Water | 1 1/3 Cup (16 tbs) | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Lemon juice | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| 11/3 cups Minute Rice | ||
| package | 1 | |
| Birds Eye 5 Minute | ||
| Sweet Green Peas, partially thawed | ||
| Tuna | 1 Can (10oz), drained, flaked | |
| Cheddar Cheese | 1/2 Cup (16 tbs), grated | |
| Paprika | ||
Directions
Combine water, soup, onion, lemon juice, salt and pepper in a saucepan.
Bring to a boil, stirring occasionally, over medium heat.
Pour about half of soup mixture into a greased 1 1/2 quart casserole.
Then, in separate layers, add rice, peas and tuna.
Add remaining soup mixture.
Sprinkle with cheese and paprika.
Cover and bake at 375°F for 10 minutes.
Stir; then cover and continue baking for 10 to 15 minutes longer.
Bring to a boil, stirring occasionally, over medium heat.
Pour about half of soup mixture into a greased 1 1/2 quart casserole.
Then, in separate layers, add rice, peas and tuna.
Add remaining soup mixture.
Sprinkle with cheese and paprika.
Cover and bake at 375°F for 10 minutes.
Stir; then cover and continue baking for 10 to 15 minutes longer.
Chef
