Tuna Casserole

• 1/2 c. uncooked rice
• 1 envelope instant vegetable broth or 1 vegetable bouillon cube
• 1 c. water
• 1 (10 oz.) pkg. frozen peas
• 2 cans tuna, drained
• 1/2 c. chopped celery
• 2 Tbsp. chopped parsley
• 1 can condensed golden mushroom soup
• 1/2 c. milk
• 1/4 tsp. basil
• 1/4 tsp. pepper
• 3 hard-cooked eggs, sliced
• 4 Tbsp. butter or margarine
• 1 1/2 c. crushed cheese crackers

1. Cook rice with vegetable broth and water.
2. Cook peas.
3. Add rice, peas, tuna, celery and parsley in a 2-quart casserole. Blend soup, milk, basil and pepper in a small bowl; pour over tuna mixture; toss lightly to mix.
4. Place egg slices in a layer on top. Add melted butter and crackers on top.
5. Bake in 350u0b0 oven for 30 minutes.

rice, vegetable broth, water, frozen peas, tuna, celery, parsley, condensed golden mushroom soup, milk, basil, pepper, eggs, butter, crushed cheese crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858646 (may not work)