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Cheesy Tuna and Rice Muffinettes

2 cups cooked rice
1 cup shredded Cheddar cheese
1 (6 1/2 oz.) can Tuna, drained
1 Tbsp. instant chopped onion
1 Tbsp. parsley flakes
1 tsp. Season All-Seasoned Salt
2 eggs, beaten
2 Tbsp. milk
Pam Vegetable cooking spray

Combine rice, cheese, Tuna, onion, parsley and Season All. Stir in egg and milk, mixing thoroughly. Spray (or grease) muffin pan. Divide evenly among cups. Bake at 375 F for 15 minutes or until lightly browned. Loosen with spatula.

Butter Sauce: Combine 1/4 cup melted butter, 1 tablespoon lemon juice, 1/2 teaspoon seasoned salt and 1/2 teaspoon parsley flakes. Spoon over muffins.

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