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Cheesy Tuna Rice Dish

Anonymous August 25 2005

1/3 cup butter

3 tablespoons all-purpose flour

3/4 teaspoon salt, divided use

1/8 teaspoon pepper

1 (12-ounce) can Evaporated Milk

1 1/2 cups cheddar cheese

2 tablespoons freshly grated Parmesan cheese

1/3 cup instant rice

1 tablespoon chopped flat-leaf parsley

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1/2 teaspoon dried oregano leaves

1 (16-ounce) can whole tomatoes

1 onion, chopped

1 (7-ounce) can tuna

Preheat oven to 375*f. Melt butter in a saucepan. Blend in flour, 1/4

teaspoon salt, and pepper. Stir in evaporated milk. Cook until

thickened, stirring constantly, then stir in shredded cheddar cheese

and grated parmesan cheese. Combine instant rice, chopped parsley,

paprika, cayenne pepper, oregano, and 1/2 teaspoon salt. Layer whole

tomatoes, chopped onion, and tuna (drained) over the rice. Bake for

15 to 20 minutes, or until the rice is tender. Makes 6 servings.

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