| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Brunch, Main dishes, Rice, Tuna | 4 | Servings | |
INGREDIENTS
| 2 1/2 | c | Rice; cooked, cooled |
| 4 | lg | Eggs |
| 2 | tb | Butter |
| 2 | tb | Parsley; fresh, chopped |
| 1 1/2 | c | Cheddar cheese; shredded |
| 6 1/2 | oz | White tuna in water; drained |
| 1 1/4 | c | Milk |
| 1/4 | ts | Pepper |
| 1/2 | ts | Salt |
| 1 | sm | Tomato; sliced |
INSTRUCTIONS
Pre heat oven to 375 deg. F. Lightly grease a 9 inch pie plate. Combine rice, one slightly beaten egg, butter and parsley. Firmly press mixture against bottom and side of pie plate. Sprinkle 3/4 cup of cheese on top of the crust. Top with 1/2 of the tuna. Add the remaining cheese. Beat together 3 eggs, milk, salt and pepper. Pour over cheese tuna mixture. Top with remaining tuna. Bake @ 375 deg. F. for 45 minutes. OPTIONAL: Arrange tomato slices on top. Bake an additional 5 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Note: This recipe was clipped from the newspaper, again, years ago. Recipe by: Little Black book Posted to TNT Recipes Digest by JoAnn <joannr@pclink.com> on Feb 19, 1998
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