Almond Tuna and Rice
- 1 cn VEG-ALL Mixed Vegetables
- 1 c Mayonnaise
- 1 cn Tuna (12.5 oz)
- 2 c Cooked rice
- 1/2 c Chopped green pepper
- 2 ts Dill weed
- 1 c Fresh bread crumbs
- 1/2 c Slivered almonds
1. Drain VEG-ALL; combine liquid with mayonnaise, blending until smooth. 2.
Stir in tuna, rice, green pepper, dill and vegetables. 3. Spoon into
greased 2-quart casserole dish. 4. In small skillet, melt butter; stir in
bread crumbs and almonds, coat well and spoon over mixture in casserole. 5.
Bake at 375'F. for 30 minutes or until bubbly and lightly browned.
Posted to EAT-L Digest 15 October 96
Date: Wed, 16 Oct 1996 20:40:17 -0500
From: Connie Anderson
Stir in tuna, rice, green pepper, dill and vegetables. 3. Spoon into
greased 2-quart casserole dish. 4. In small skillet, melt butter; stir in
bread crumbs and almonds, coat well and spoon over mixture in casserole. 5.
Bake at 375'F. for 30 minutes or until bubbly and lightly browned.
Posted to EAT-L Digest 15 October 96
Date: Wed, 16 Oct 1996 20:40:17 -0500
From: Connie Anderson
