BAKED TUNA DINNER

1/2 cup uncooked rice
1 envelope instant vegetable broth (OR 1 vegetable-bouillon cube)
Water
1 (10 ounce) package frozen peas
2 cans (about 7 ounces each) tuna, drained and flaked
1/2 cup chopped celery
2 tablespoons chopped fresh parsley
1 (10 3/4 oz.) can condensed golden mushroom soup
1/2 cup milk
1/4 teaspoon dried leaf basil, crumbled
1/4 teaspoon pepper
3 hard-cooked eggs, shelled and sliced
4 tablespoons (1/2 stick) butter or margarine
1 1/2 cups crushed cheese crackers

Cook rice with vegetable broth and water, following label directions. Spoon into an 8-cup baking dish.

Cook peas, following label directions; drain. Add to rice with tuna, celery, and parsley.

Blend soup, milk, basil, and pepper in a small bowl; pour over tuna mixture; toss lightly to mix. Place egg slices in a layer on top.

Melt butter or margarine in a small saucepan; remove from heat. Stir in crackers until moist; sprinkle over eggs in baking dish.

Bake in moderate oven (350 degrees F) 30 minutes, or until bubbly.

Makes 8 servings
From: Recipelink.com
Source: Magazine article: Casserole Thrifties, Family Circle magazine, March 1969