1/4 c. butter
3 tbsp. flour
1/4 tsp. salt
Dash pepper
1 tall can (1 3/4 cups) evaporated milk
1 1/2 c. Cheddar cheese, shredded
2 tbsp. grated Parmesan cheese
1 1/3 c. (4 5/8 oz.) box Minute rice
1/2 tsp. oregano
Dash cayenne pepper
1 tbsp. chopped parsley
1/2 tsp. salt
1 1/3 c. water
1 (1 lb.) can whole tomatoes, drained (or 2 med. size fresh tomatoes, peeled and sliced)
1/2 med. onion, thinly sliced or chopped
2 sm. cans tuna fish, drained
Paprika

Melt butter in saucepan over low heat. Stir in flour, 1/4 teaspoon salt and pepper. Mix until smooth, stirring constantly. Add evaporated milk and cook over low heat (again stirring constantly) until sauce is thickened. Add Cheddar and Parmesan cheeses. Stir until melted.

In an oblong baking dish (9 x 13 inches) place Minute rice (right from the box). Sprinkle oregano, cayenne, pepper, parsley and remaining salt over rice. Add water and stir just to moisten rice. Place 2/3 of tomatoes over rice. Top with onion - then the tuna fish. Pour on cheese sauce. Garnish with remaining tomatoes. Sprinkle with paprika. Bake at 375 degrees for 15 minutes.