3 tbsp. flour
3/4 tsp. salt
Dash of pepper
1/4 c. melted butter
1 2/3 c. evaporated milk (1 can)
1 1/2 c. shredded Cheddar cheese
2 tbsp. grated Parmesan cheese
1/2 med. onion
1 1/3 c. minute rice (or 1/2 c. rice, cooked in 1 1/4 c. water and 1/3 c.
water)
1 tbsp. chopped parsley
1/2 tsp. oregano
Dash of cayenne and paprika
1 1/3 c. water
1 (16 oz.) can tomatoes
1 c. tuna fish, drained

Stir flour, salt, and pepper into melted butter in saucepan. Mix until smooth. Gradually add milk, stirring constantly, over medium heat. Cook and stir until sauce is thickened, then add the cheese. Continue to cook and stir until cheese melts.

Spread rice in buttered casserole. Place 2/3 of the tomatoes on the rice. Top with onion and tuna fish. Spread on cheese sauce and garnish with remaining tomato. Sprinkle with paprika. Bake in a moderate 350 degree oven for 1/2 hour.