Tuna Rice Pie

• 1 c. rice
• 1 egg, well beaten
• 1 (11 oz.) can Cheddar cheese soup
• 1 tsp. Worcestershire sauce
• 1 (17 oz.) can sweet peas, drained
• 1 (6 1/2 or 7 oz.) can tuna, drained and broken into chunks
• 1 (2 1/2 oz.) jar sliced mushrooms, drained
• 2 Tbsp. chopped pimiento (optional)

1. Cook rice according to package directions.
2. Cool.
3. Stir in beaten egg.
4. Spoon rice into buttered 1 1/2 quart baking dish. Press evenly on bottom and up sides to form a 1/2-inch wide rim. Combine soup and Worcestershire sauce in large saucepan.
5. Bring to a boil, stirring constantly.
6. Remove from heat and stir in remaining ingredients.
7. Pour into rice shell.
8. Cover and bake at 375u0b0 for 20 minutes or until heated through.
9. Makes 4 to 6 servings.
10. (One 5 or 6 1/2-ounce can boned chicken or 1 cup diced cooked chicken may be substituted.)

rice, egg, cheddar cheese soup, worcestershire sauce, sweet peas, tuna, mushrooms, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=445971 (may not work)