Grandma Lucile’s Tuna Rice Casserole

1 Cup of uncooked rice
1 stalk of celery, chopped
½ small onion, chopped
1 Tablespoon of butter

1 ¼ Cup of shredded cheese
1 can of Cream of Mushroom soup
1 can of tuna (drained)

Precook rice. Preheat oven to 325 degrees. Sauté celery and onion in butter, until onion becomes clear. Slowly heat the soup (no water added) and melt 1 Cup of cheese into it (this step can be omitted to save time). Mix all ingredients together (except the tuna) in a casserole dish. Add the tuna in last, folding it in gently. Cook covered for 20 minutes. Uncover, add ¼ Cup cheese and cook for 10 minutes more or until top is golden brown and a bit crispy.

RECIPE FROM: Heather Campagna