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Tuna and Wild Rice Casserole

1 (6 oz.) package long grain & wild rice
3 Tbsp. finely chopped onion
1/4 cup butter
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
2 cups milk
2 cans Tuna
1 Tbsp. lemon juice
1/3 cup mayonnaise
1/3 cup crushed chips
2 hard-cooked eggs, diced

Cook rice according to directions. Saute onions in butter. Add flour, salt, pepper and blend. Stir vigorously adding milk gradually. Cook until thickened. Add rice, Tuna, lemon juice, mayonnaise and 3 tablespoons chips to sauce and mix well. Fold in eggs. Pour into baking dish and cover with remaining chips. Bake at 425 F for 30 to 40 minutes.

Serves 6

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