Recipe: Tuna Rice Casserole

Here is an recipe that fits what you described, except for the cheese stirred into soup. I am wondering if the recipe you remember predated cheese soup and that it has been changed to use it. You could change it to celery or mushroom soup with cheese melted in it, if you preferred.

TUNA RICE CASSEROLE

2/3 cup uncooked instant rice
1 (6 1/2 oz.) can tuna, drained
2 tablespoons sliced pimento-stuffed olives
1 large (12 oz.) can evaporated milk
1 (11 oz.) can Cheddar cheese soup
1 tablespoon parsley flakes
2 teaspoons minced onion
1 teaspoons dry mustard
1/2 teaspoon salt
Dash of black pepper
1/2 cup (2 oz.) shredded Cheddar cheese

Preheat oven to 350 degrees. Place rice in bottom of greased 1 1/2 quart casserole and cover with tuna. Sprinkle with olives.

In large mixing bowl, blend evaporated milk, soup, parsley flakes, onions, mustard, salt, and pepper. Pour mixture over tuna and top with cheese. Bake 30 minutes or until bubbly.