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Canned Tuna Casserole

1 c Brown or white rice
1 cn Mushroom Soup, 10 1/2 oz
1 cn Light tuna or bonito 6 1/2 Oz can, drained
1 ts Butter or margarine
1 1/2 tb Dry bread crumbs
2 oz Cheddar Cheese, or more to taste, grated

Cook rice following package directions. Stir soup into rice. Mash tuna and stir into rice mixture.

Spread butter over inside of 1 3/4-quart casserole; sprinkle bread crumbs over butter. Pour tuna-rice mixture into casserole and sprinkele with grated cheese. Bake on middle shelf of preheated 375-degree oven 30 minutes. Serves 4 to 6.

Variation: Add any vegetables you fancy to the rice mixture. It's a good way to use up leftover peas and/or carrots.

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