Rice and Tuna Bake

Description

Makes 6 servings

Ingredients

• 2 cups sliced celery
• 1 tablespoon butter or margarine
• 3 cups hot cooked rice
• 2 x 6½-ounce cans tuna (in water), drained and flaked
• 3 hard-cooked eggs, chopped
• 2 tablespoons lemon juice
• ¼ to ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup mayonnaise
• 1 x 3-ounce can French fried onions

Procedures

1. Cook celery in butter in large skillet until tender crisp.
2. Stir in rice, tuna, eggs, lemon juice, salt, pepper and mayonnaise.
3. Turn into greased shallow 2-quart baking dish; top with onions.
4. Bake at 350 °F for 20 minutes.