Ingredients
1 can cream of mushroom soup
1-1/2 cups milk
1 cup green beans or peas
2 cans tuna, drained
1-1/2 cups instant rice (* see note)
crushed crackers or potato chips or bread crumbs, about 1/2 cup or more to taste
*Note: I find when I use instant brown rice I need to either decrease the milk or add a bit more rice.
Directions
In a medium sized pot combine soup, mil, and beans (or peas) and cook over medium heat until mixture comes to a boil, stirring occasionally. Remove from heat, add rice and mix well. Add tuna and mix again. Pour into a 2-quart (or so) oven-safe casserole dish. If your pot is oven safe you can even leave it in there! Sprinkle with crushed crackers, chips, or bread crumbs. Bake at 375 degrees F for 30-40 minutes until fairly firm. We don’t like runny tuna casserole. 🙂
Yesterday's Dinner 