1 cup brown or white rice
1 can mushroom soup, 10 1/2 oz
1 can light tuna or bonito 6 1/2
1 oz can, drained
1 teaspoon butter or margarine
1 1/2 tablespoon dry bread crumbs
2 oz cheddar cheese, or more to
1 taste, grated

Cook rice following package directions. Stir soup into rice. Mash tuna and stir into rice mixture.

Spread butter over inside of 1 3/4-quart casserole; sprinkle bread crumbs over butter. Pour tuna-rice mixture into casserole and sprinkele with grated cheese. Bake on middle shelf of preheated 375-degree oven 30 minutes. Serves 4 to 6.

Variation: Add any vegetables you fancy to the rice mixture. It's a good way to use up leftover peas and/or carrots.

Yield: 4 servings