← Casseroles, Pasta, Cheese & Egg Dishes
TWENTIETH CENTURY CASSEROLE
Casseroles, Pasta, Cheese & Egg Dishes
Ingredients
Directions
1 (10 oz) pkg baby peas frozen in butter sauce
1 cup precooked rice
1 (10 1/2 oz) can cream of mushroom soup, undiluted
1 (7 oz) can tuna, drained
grated Parmesan cheese
Slip frozen flavor-tight pouch of peas in butter sauce into boiling water to cover (about 3 cups). Bring to a second boil. Cook several minutes or until butter sauce is melted. Do not cover pan. Remove pouch by grasping extra-long top flap.
Pour 1 cup of boiling cooking water over rice in a 1-quart casserole. Stir in soup, tuna and peas with butter sauce. Sprinkle with cheese. Bake in preheated moderate oven (350°) about 30 minutes.
1 cup precooked rice
1 (10 1/2 oz) can cream of mushroom soup, undiluted
1 (7 oz) can tuna, drained
grated Parmesan cheese
Slip frozen flavor-tight pouch of peas in butter sauce into boiling water to cover (about 3 cups). Bring to a second boil. Cook several minutes or until butter sauce is melted. Do not cover pan. Remove pouch by grasping extra-long top flap.
Pour 1 cup of boiling cooking water over rice in a 1-quart casserole. Stir in soup, tuna and peas with butter sauce. Sprinkle with cheese. Bake in preheated moderate oven (350°) about 30 minutes.
Source: PDF page 110
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