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Creamed Tuna with Rice

1/2 cup uncooked rice
3 Tbsp. butter or margarine
1/2 cup flour
1/4 tsp. pepper
1 cup cooked or canned tomatoes
Chopped parsley
2 cans (6 1/2 to 7 oz.) Tuna
1 medium onion, minced
1 tsp. salt
1/8 tsp. ground thyme
2 cups milk

Cook rice; drain and set aside. Drain oil from Tuna into large saucepan and add butter. Add onion and saute until golden. Remove from heat and stir in next 4 ingredients, then stir in tomatoes. Add milk and put over low heat. Cook, stirring until thickened. Add Tuna and rice and heat. Serve in individual casseroles with a sprinkling of croutons and parsley.

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