Tuna Rice Royal

2 cans (6- to 7-ounce each) salt-free water packed tuna, drained
3 cups cooked rice
1 cup sliced celery
1/2 cup chopped onion
3 tablespoons diced pimientos
1 (7-1/2-ounce) can semi-condensed savory cream of mushroom soup
1/2 cup skim milk
1 cup grated low sodium Cheddar cheese
1 to 1-1/2 cups topping*

Combine tuna, rice, celery, onion and pimientos. Blend soup, milk and cheese. Heat.

Stir into tuna mixture. Season to taste. Turn into buttered shallow 2-quart casserole. Sprinkle with topping.

Bake at 375 degrees 20 minutes or until hot and bubbly.

Servings: 6
Source: USA Rice Federation