Tuna and Rice Casserole

Name: Tuna and Rice Casserole
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings.
Ingredients: 1 small onion, chopped; 1-1/2 teaspoons vegetable oil; 2/3 cup water; 3 tablespoons Homemade Cream-Style Soup Mix; 3/4 cup frozen chopped broccoli, thawed; 1 can (6 ounces) tuna, drained and flaked; 1/2 cup milk; 1/4 teaspoon salt; 1/8 teaspoon lemon-pepper seasoning; 1-1/2 cups cooked rice; 2 tablespoons slivered almonds, toasted

This recipe contains one of my favorite combinations, broccoli and rice, so I make it often.

Ingredients

1 small onion, chopped
1-1/2 teaspoons vegetable oil
2/3 cup water
3 tablespoons Homemade Cream-Style Soup Mix
3/4 cup frozen chopped broccoli, thawed
1 can (6 ounces) tuna, drained and flaked
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon lemon-pepper seasoning
1-1/2 cups cooked rice
2 tablespoons slivered almonds, toasted

Directions

In a small skillet, saute onion in oil until tender. In a microwave-safe dish, whisk together water and soup mix. Microwave, uncovered, on high for 1-1/2 to 2 minutes, whisking occasionally. Add soup to sauteed onions. Stir in the broccoli, tuna, milk, salt and lemon-pepper; bring to a boil. Reduce heat; simmer for 5 minutes or until broccoli is tender. Stir in rice. Cook and stir 2-3 minutes longer or until heated through. Sprinkle with almonds.