Prep 5 mins
Cook 10 mins
This is one of my family's very favourie recipes.
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (6 ounce) canflaked chunk light tuna
- 1 cup milk
- 3 cups Minute Rice
- Combine first 3 ingredients in saucepan over medium low heat.
- Cook rice according to manufacturer's directions.
- Serve sauce over rice.
My mother use to cook this on Fridays, back when you could not eat meat on Fridays. She use to add Cream of Celery soup with the Cream of Mushroom soup. We also served it on toast. A piece of toast, then rice, then the sauce.
This recipe saved my life tonight. Too tired to cook and searching for the easiest Tuna Casserole (DH's favorite) I can find. Don't even have to get the house hot by turning on the oven. Cooked a little frozen onion and celery in butter first, then used cream of celery. Can't wait to try mushroom next.
Fast... This was great! I added Salt and pepper to taste. 1 can of mushrooms 2 can's of light tuna in water. DH said I could have added another. 1 cup of milk made from condensed milk. Only 2 cups of rice that was enough. It was a bit thin for my liking and thickend when it got cool...this I think was my fault because my son had added the mushrooms that were not tatally strained. Very good though and I will make again...everyone liked it. Oh I also added peas on the side that could be mixed in which the kids liked.