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Tuna Casserole

1 cup (10 1/2 oz.) condensed cheese soup
1/2 cup milk
2 cups cooked rice
2 cans (6 1/2 or 7 oz. each) canned Tuna
1/4 cup chopped parsley
3/4 cup corn flake crumbs
2 Tbsp. butter or margarine, melted

Combine cheese soup and milk. In greased 1 1/2 quart casserole dish, arrange layers of rice, Tuna, parsley and cheese soup mixture. Repeat layering.

Combine corn flake crumbs with butter. Sprinkle over Tuna mixture. Bake at 425 F for about 15 minutes. Serve hot.

Makes 6 servings

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