Seven Seas Casserole Recipe
Ingredients
1 1/3 cups water
1 (10 3/4 ounce) can condensed cream of mushroom or celery soup
1/4 cup finely chopped onion, optional
1 tsp. lemon juice, optional
1/4 tsp. salt
Dash of pepper
11/3 cups Minute Rice
1 (10-ounce) package
Birds Eye 5 Minute
Sweet Green Peas, partially thawed
1 (7-ounce) can tuna drained and flaked
1/2 cup grated Cheddar cheese
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.
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