Cheesy Tuna and Rice Dish

Why make do with noodles? This tuna casserole with rice is fabulous!

Preparation Time – 15 minutes
Cooking Time – 30 minutes

* 1/3 cup butter
* 1 small onion, chopped
* 3 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 can (12 fl. oz.) CARNATION Evaporated Milk
* 1 1/2 cups (6 oz.) shredded cheddar cheese
* 2 tablespoons grated Parmesan cheese
* 1 cup instant rice
* 1 tablespoon chopped parsley
* 1/2 teaspoon paprika
* 1/2 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper
* 1 can (14 1/2 oz.) whole tomatoes, cut in half, drained
* 2 cans (6 oz. each) tuna packed in water, drained

PREHEAT oven to 375° F.

MELT butter in medium saucepan. Add onion; cook for 5 minutes. Blend in flour, salt and ground black pepper. Stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Stir in cheddar cheese and Parmesan cheese until melted.

COMBINE rice, parsley, paprika, oregano, cayenne pepper, and tomatoes in 11 x 7-inch baking dish. Top with tuna. Spread cheese sauce over tuna.

BAKE for 20 to 25 minutes or until edges are bubbly.

Serving Size: 6