Recipe: Tuna and Rice Divan (using cream of celery soup)

TUNA AND RICE DIVAN

2 cans (6 ounces each) tuna in water, drained
1 (10-3/4 ounce) can condensed cream of celery soup
1 cup (4 ounces) shredded sharp Cheddar cheese
1/4 teaspoon ground black pepper
1 cup milk
2 tablespoons butter or margarine
2 tablespoons chopped fresh parsley
3 cups hot cooked rice
1 (10 ounce) package frozen broccoli spears, thawed and cooked

Break tuna into large pieces with fork.

Combine soup, cheese, pepper and milk in large skillet. Add tuna and heat thoroughly.

Stir butter and parsley into rice, tossing lightly.

To serve, spoon broccoli on hot rice; top with tuna mixture.

Makes 6 servings
Source: USA Rice Federation