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Hurry-Up Tuna Supper Recipe

All kinds of convenience products—including canned tuna, frozen vegetables and instant rice—are used to prepare this satisfying supper from Dorothy Pritchett, Wills Point, Texas.

This recipe is:

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Hurry-Up Tuna Supper Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

5 10 15

Ingredients

1 package (10 ounces) frozen mixed vegetables
2 cups water
2 tablespoons dried minced onion
1/2 teaspoon salt
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/3 cups uncooked instant rice
1 can (6 ounces) tuna, drained and flaked
2 teaspoons dried parsley flakes
3/4 teaspoon dried marjoram
1 teaspoon lemon juice

Directions

In a skillet, combine the vegetables, water, onion and salt. Bring to a boil over medium heat. Stir in the soup, rice, tuna, parsley and marjoram. Reduce heat; cover and simmer for 5-10 minutes or until the rice is tender and the liquid is absorbed. Stir in lemon juice. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 274 calories, 4 g fat (1 g saturated fat), 16 mg cholesterol, 1,020 mg sodium, 44 g carbohydrate, 4 g fiber, 17 g protein.

Originally published as Hurry-Up Tuna Supper in Quick Cooking July/August 2003, p59

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