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Brown Rice Tuna Casserole

1 1/4 cups uncooked brown rice
3 cups water
1 Tbsp. oleo
1 cup chopped celery
1 small onion, finely diced
1/2 cup plain low fat yogurt
1 cup milk
1/2 tsp. dried tarragon
1/2 tsp. salt
1/4 tsp. pepper
2 (7 oz.) can Tuna, water packed, drained
1 (10 oz.) package frozen peas, thawed

Combine rice and water in large saucepan. Bring to a boil. Reduce heat, cover and cook 35 minutes. Remove from heat. Add butter.

Add celery, onion, yogurt and milk.

Add salt, pepper and tarragon; mix well.

Add flaked Tuna and thawed peas; mix well.

Turn into 2 quart casserole. Bake in 350 degree oven for 30 minuets.

Top with shredded cheese and paprika.

Serves 6

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