Rice and Tuna Bake
Recipe Description
Makes 6 servingsIngredients
- 2 cups sliced celery
- 1 tablespoon butter or margarine
- 3 cups hot cooked rice
- 2 x 6½-ounce cans tuna (in water), drained and flaked
- 3 hard-cooked eggs, chopped
- 2 tablespoons lemon juice
- ¼ to ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup mayonnaise
- 1 x 3-ounce can French fried onions
- Cook celery in butter in large skillet until tender crisp.
- Stir in rice, tuna, eggs, lemon juice, salt, pepper and mayonnaise.
- Turn into greased shallow 2-quart baking dish; top with onions.
- Bake at 350 °F for 20 minutes.
This article uses material from the "Rice and Tuna Bake" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
