ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Tuna-Rice Treat (baked, using cooked rice, 1960's)

Misc.
TUNA-RICE TREAT

3 cups cooked rice
1 (10 oz.) can cream of mushroom soup
1/2 cup evaporated milk
1/2 teaspoon thyme
1/2 teaspoon Worcestershire sauce
1/2 cup chopped celery
1/4 cup chopped fresh parsley
1 (4 oz.) can pimiento, chopped
2 cans (6 oz. each)tuna
1 cup (1/4 lb.) grated American cheese

Combine rice with undiluted soup, evaporated milk, thyme, Worcestershire, celery, parsley and pimiento. Fold in tuna and cheese. Turn into 2-quart casserole lined with aluminum foil (or greased).

Bake in moderate oven (375 degrees F) for 30 minutes.

Makes 6 servings
From: Faith's Collection at Recipelink.com
Source: Vintage recipe clipping, The American Weekly, February 7, 1960, Reynolds Wrap advertisement
MsgID: 019717
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Dick Clark's Corn Fritters
  • I made these using my electric skillet for a quick dinner last night. I liked the small size, which made them very quick to make. They were very good. According to Everyday with Rachael Ray magazine, where I found this...
  • Juanita's Champion Raisin Bars
  • JUANITA'S CHAMPION RAISIN BARS (County Fair Winner) 1 3/4 cups flour 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground clov...
  • Cush (toasted biscuits baked in milk, 1960-70's)
  • CUSH My mother actually had no recipe for cush, she just "cooked it." This is the way I remember it as a child (author unknown): Slice leftover biscuits, butter and toast (in oven) to a nice brown. Place in an iron ...
  • Better than olive garden alfredo way way better
  • I can't eat alfredo out any where now since I have made from scratch a fabulous Alfredo sauce that everyone has ever had fell in love with it. I buy: Big Carton Heavy Whipping Cream or small if your making a dip instead...
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Tuna-Rice Treat (baked, using cooked rice, 1960's)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!