SEVEN SEAS CASSEROLE 1963

SEVEN SEAS CASSEROLE

From Billie Reid

1 can condensed cream of mushroom or celery soup
1  1/4 cups water or milk
1/4 t. salt
dash of pepper
1  1/3 cups Minute Rice (5 oz.)
1 can tuna or salmon, drained, flaked
1 frozen peas, thawed
cheese slices
paprika

Combine the soup, water, salt and pepper in saucepan.  Mix well.

Bring to a boil over medium heat, stirring occasionally. 

Pour half the soup into a greased  1 1/2 qt. casserole.  Then, in layers, add the rice (right from the box), tuna or salmon, and peas.  

Add remaining soup, top with cheese, sprinkle with paprika.

Cover and bake in moderate oven - 375 degrees - for 20 minutes.

Makes 4 servings.  

Note:  For extra flavor, add 1/4 cup finely chopped onion and 1 t. lemon juice to the soup mixture.


For Fish Casserole - 

Use cream of celery soup and substitute fresh or frozen fish (perch, cod, haddock or flounder - 1/2 lb.) instead of using tuna.

Cut fish in strips or cubes and saute in 3 T. butter for about 3 minutes.  If desired, add 1 can of mushrooms,
saute with fish.