This is a family recipe that my mom’s mom used to make for the family often. You could easily add or replace tuna with additional seafood such as crab and/or bay scallops. Note: I have made a few modifications to the formatting of the recipe.

Ingredients

• 1 can cream of mushroom or celery soup
• 1/4 cup onion finely chopped (opt)
• 1 1/3 cups water or milk
• 1 teaspoon lemon juice optional
• 1 1/3 cups minute rice
• 10 ounces frozen green peas, thawed
• 7 ounce canned tuna, drained flaked
• 1/2 cup grated cheddar cheese
• dash of pepper
• 1/4 teaspoon salt
• paprika

Instructions

1. Combine water, soup, onion, lemon juice, salt and pepper in a sauce pan
2. Bring to boil stirring occasionally over medium heat
3. Pour 1/2 soup mix into a greased 1 1/2 quart casserole dish
4. In layers add rice, tuna, and peas
5. Add remaining soup mix
6. Top with cheese and paprika
7. Cover and bake at 375°F for 20 minutes
8. Remove cover during the last few minutes to allow cheese to brown and bubble (optional)