Tuna Rice Casserole Supreme

• 2 1/2 cups of basmiti rice (uncooked)
• 4 cups of water for cooking rice
• 1 tablespoon olive oil
• 4 (5 ounce) cans albacore tuna (drained) or 20 ounces of any kind tuna (drained)
• 1 medium sweet onion, chopped small
• 2 stalks celery, chopped small
• 1 cup frozen sweet peas
• 2 teaspoons salt
• 1 (10 ounce) can Campbell's Cream of Mushroom Soup
• 1 (10 ounce) can of campbells cream of celery soup
• 1 (10 ounce) can of campbells cheddar cheese soup
• 1 empty soup can whole milk

1. Bring the water to a boil & add 1 tbs. of olive oil and the rice.
2. Stir once then put heat on low & cover tightly with lid and do not remove lid
3. during cooking for15 minutes Set aside when done.
4. Meanwhile, saute your chopped onions and celery together in a little olive oil for a few minutes to soften a little. Set aside.
5. Put all 3 of the soups in a large mixing bowl and blend together with the milk using a large spoon. Then add all of the rest of the ingredients(except the rice) and blend together. Blend in the cooked rice last.
6. Now, transfer the mixture to a large 13x9 lightly greased baking dish, If you like, you can sprinkle parmesan cheese on top.
7. Bake at 350 degrees for 40 minutes uncovered. Enjoy.
8. SERVES 8-10.

basmiti rice, water, olive oil, cans albacore tuna, sweet onion, stalks celery, frozen sweet peas, salt, campbells cream, cream of celery soup, cheddar cheese soup, empty soup

Taken from www.food.com/recipe/tuna-rice-casserole-supreme-402406 (may not work)