In The Pantry Tuna-Rice Casserole

• 1 (10 ounce) can cheese or (10 ounce) can cream of mushroom soup
• 0.75 (10 ounce) can milk (use soup can) or (10 ounce) can cream (use soup can)
• 3 cups cooked long-grain rice
• 1 (7 ounce) envelope albacore tuna, in chunks (Star Kist)
• 1 cup buttery crackers or 1 cup corn flake crumbs, crushed
• 3 tablespoons butter, softened
• salt and pepper
• 1/2 cup frozen green pea, thawed (optional)

1. Cook and drain rice, according to instruction on package.
2. Set aside.
3. Preheat oven to 350u0b0F degrees.
4. In mixing bowl, combine soup and milk; add salt and pepper.
5. Fold in tuna chunks and peas, if using.
6. Lightly butter 1 1/2 quart casserole.
7. Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
8. Combine the cracker/cornflake crumbs and butter until well-mixed.
9. Spread over top of casserole.
10. Bake for 30-35 minutes until bubbly and topping is browned.
11. Enjoy!

cheese, milk, rice, envelope albacore tuna, buttery crackers, butter, salt, frozen green pea

Taken from www.food.com/recipe/in-the-pantry-tuna-rice-casserole-208214 (may not work)