2018-10-25
window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));
From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 1 (9-1/4 ounce) can tuna, drained
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/3 cup chopped green pepper
  • 2 eggs, boiled and chopped
  • 4 ounces sharp Cheddar cheese, cut in pieces
  • 1 (10-1/2 ounce) can mushroom soup
  • 1-1/2 cups cooked rice
  • Black pepper to taste
TO PREPARE:

Mix all ingredients together in 1-1/2 quart casserole.  Bake in 400 degree oven for 20 to 30 minutes or until cheese is melted and casserole is bubbling.  This is good as a casserole, or hot dip in chafing dish, or cold as a spread on crackers, but always after being cooked.  Can be made a day ahead.

SERVES: 6

window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));
more from beliefnet and our partners