Baked Brown Rice & Tuna Casserole
Cooking Instructions:
- 3 cups hot cooked Lundberg® Brown (or white) Basmati Rice
- 2 cups sliced celery
- 1 tbsp. butter or margarine
- 2 cans (6 or 7 oz.) Tuna, drained
- 3 hard cooked eggs, chopped
- 3 tbsp. lemon juice
- 1 cup mayonnaise
- 1 can (3 oz.) French fried onion rings
Saute celery in butter until tender crisp. Add brown rice, tuna, eggs and lemon juice. Fold in mayonnaise. Season to taste. Turn into shallow buttered 1 1/2 quart casserole. Top with onion rings. Bake at 350 for 20 minutes. Serves 6.