Title: THE RECIPE FILE

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Recipe File

 
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Pasta, Seafood and Eggs:
Tuna Casserole

from River Road Recipes II...
A Second Helping


INGREDIENTS:
1 (9-1/4 ounce) can tuna, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/3 cup chopped green pepper
2 eggs, boiled and chopped
4 ounces sharp Cheddar cheese, cut in pieces
1 (10-1/2 ounce) can mushroom soup
1-1/2 cups cooked rice
Black pepper to taste
TO PREPARE:

Mix all ingredients together in 1-1/2 quart casserole.  Bake in 400 degree oven for 20 to 30 minutes or until cheese is melted and casserole is bubbling.  This is good as a casserole, or hot dip in chafing dish, or cold as a spread on crackers, but always after being cooked.  Can be made a day ahead.

SERVES 6



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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