In a skillet over medium-low heat, cook onion and
celery in 4 tablespoons of butter until tender, about 5 minutes.
Stir in flour, pepper, and dry mustard. Continue
cooking, stirring, until smooth and just bubbly.
Add Worcestershire sauce and gradually stir in
milk. Cook, stirring, until thickened. Add about
half of the cheese to the sauce mixture; stir
until melted. Add flaked tuna and peas.
Spoon half of the hot rice into a shallow 2-quart baking dish
and spread about half of the remaining cheese over
the rice; top with half of hot mixture, then
repeat layers.
Melt remaining 2 tablespoons of butter and toss with
the bread crumbs. Sprinkle crumbs over the top. Bake
in a preheated 400° oven for 20 minutes or until the
top is lightly browned.
Serving
Suggestions
4-6
Originally Submitted
1/19/2011
0 Out of 5 from
0 reviews
You can add this Tuna Rice Casserole recipe to your own private DesktopCookbook.