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
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
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