Shrimp And Tuna Bake Recipe
Ingredients
| 2/3 cup regular rice | ||
| 1 9-ounce package frozen cut green beans | ||
| 1 10 1/2-ounce can condensed cream of celery soup | ||
| Milk | 1/2 Cup (16 tbs) | |
| Pimiento | 2 Tablespoon, chopped | |
| Dried thyme | 1/4 Teaspoon, crushed | |
| Dash cayenne | ||
| 1 6 1/2- or 7-ounce can tuna, drained and broken into chunks | ||
| Shrimp | 1 4 1/2 Ounce, drained | |
| Can | 1/2 Ounce | |
Directions
Cook rice according to package directions.
Cook beans according to package directions; drain and set aside.
Mix soup, milk, pimiento, thyme, and cayenne till smooth.
Stir half of soup mixture into rice; fold in tuna.
Turn into a 1 1/2quart casserole.
Spread beans over rice; top with shrimp.
Pour remaining soup mixture over all.
Bake, covered, at 325° for 25 to 30 minutes.
Sprinkle onions atop; bake, uncovered, till crisp, about 5 minutes.
Cook beans according to package directions; drain and set aside.
Mix soup, milk, pimiento, thyme, and cayenne till smooth.
Stir half of soup mixture into rice; fold in tuna.
Turn into a 1 1/2quart casserole.
Spread beans over rice; top with shrimp.
Pour remaining soup mixture over all.
Bake, covered, at 325° for 25 to 30 minutes.
Sprinkle onions atop; bake, uncovered, till crisp, about 5 minutes.
Chef
