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Tuna (Salmon) Rice Casserole

1/2 cup milk
1 cup water
1 (10 1/2 oz.) can cream of mushroom soup
1 (2-7 oz.) can Tuna or Salmon
1/2 cup grated cheddar cheese
1/2 tsp. dry mustard
1/2 tsp. salt
1 1/2 cups minute rice
1 (16 oz.) can peas or green beans or frozen, precooked
1/4 cup dry bread crumbs or crushed potato chips
2 Tbsp. melted butter


Blend milk and water into the soup in a greased 1 1/2 quart casserole. Stir in Tuna, cheese, dry mustard, salt, rice, and vegetables. Combine bread crumbs and butter. Sprinkle over top of casserole. Bake at 400 F for 25 minutes.


5 servings



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