Cook Time: 30 minutes
Ingredients:
- 1/4 cup butter, divided
- 8 ounces sliced mushrooms
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- dash cayenne pepper
- 1 can (9 to 12 ounces) white tuna, drained and flaked
- 2 cups hot cooked rice
- 1/2 cup shredded mild Cheddar cheese, divided
- 1/3 cup cracker crumbs or fine dry bread crumbs
- paprika
Preparation:
Heat butter over low heat; sauté mushrooms, celery, and chopped onion. Blend in flour; remove from heat. Gradually stir in milk. Add salt and cayenne pepper; return to heat and cook, stirring constantly, until thickened.
In a bowl, combine tuna with the cooked rice and all but 2 tablespoons of the shredded cheese. Add the sauce mixture and gently mix. Turn rice and tuna mixture into a 2-quart casserole. Melt remaining 2 tablespoons of butter; toss with the cracker crumbs of bread crumbs. Sprinkle crumbs and remaining cheese over casserole. Sprinkle with paprika. Bake at 375° for about 30 minutes, until hot and bubbly.
Serves 6.
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