Seven Seas Casserole
Contributor: Gloria Phister
2002 Cowley Cookbook
1 can (10 1/2 ounces) cream of celery soup
1 1/3 cup water
1/4 tsp salt
1/4 cup finely chopped onion
dash pepper
1 1/3 cup minute rice
1 1/2 cup cooked peas
1 can (7 ounces) tuna, drained
1/2 cup grated cheddar cheese
In saucepan, combine soup, salt, onion and pepper. Bring to boil, stirring occasionally. Pour half of mixture into greased 1 1/2 quart casserole. Make 3 layers in casserole, using minute rice (right from box), pease and tuna. Add remaining soup. Sprinkle with grated cheese.
Bake, covered, at 375 degrees for 20-25 minutes, cutting through mixture with knife after baking 10 minutes. If desired, garnish with strips of pimento before serving. Makes 4 servings.