Tuna Bake

Photo: flickr user cotton00

Ingredients

4 cups cooked rice

2 teaspoons olive oil

cup diced celery

1 cup sliced drained and rinsed canned

water chestnuts

2 cups diced green bell pepper

1 onion diced

1 can diced tomatoes - (15 oz) drained

2 garlic cloves minced

1 cup shredded Swiss cheese

cup evaporated skim milk

2 tablespoons all-purpose flour

1 tablespoon fresh dill

teaspoon freshly-ground black pepper

teaspoon cayenne pepper

1 can water-packed tuna - (6 oz) drained

cup grated Parmesan cheese

Preparation

Preheat oven to 350 degrees. In a large skillet, heat oil over medium heat. Saute celery, water chestnuts, peppers, onions and garlic for 5 minutes. Reduce heat to medium-low and add Swiss cheese, milk and flour. Simmer until sauce thickens. Stir in dill, black and cayenne peppers, and tuna. Remove from heat and mix in cooked rice and tomatoes.

Spray a 3-quart casserole dish with cooking spray and pour in rice mixture. Sprinkle with Parmesan cheese and bake 35 to 45 minutes.

This recipe yields 8 servings.