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Seven Seas Casserole
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- #42998
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 can (10.75 ounce size) cream of celery soup
1 1/3 cup water
1/4 cup finely chopped onion
1 dash black pepper
1 1/3 cup instant rice
1 1/2 cup cooked peas
1 can (7 ounce size) tuna, drained & flaked
1/2 cup grated Cheddar cheese
directions
In a saucepan, combine soup, water, onion and pepper. Bring to boil, stirring occasionally. Pour half of mixture into greased 1 1/2 quart casserole.
Make 3 layers in casserole, using rice (right from box), peas and tuna. Add remaining soup. Sprinkle with grated cheese.
Bake covered at 375 degrees F for 20-25 minutes cut through mixture with knife after baking 10 minutes.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 2, 2013
My mom used to make this often in the mid-70s when my sister and I were kids. When I grew up and had my own place, she typed it (yes, with a typewriter) on a 3x5 index card. I don't remember anything about cutting through it after baking 10 minutes, but I do remember us eating it with potato chips, like a dip. It doesn't actually say to do that in the recipe, so it must have been her creative idea.