1 egg
1 1/2 c. uncooked instant rice
2 pkg. (8 oz. each) shredded process cheese
2 cans (7 oz. each) tuna, drained
1/3 c. sliced pimiento stuffed olives
2 tbsp. snipped parsley
1 tbsp. plus 1 1/2 tsp. instant minced onion
2 tsp. dry mustard
1 tsp. salt
Dash pepper
1 can (13 oz.) evaporated milk
1/2 c. water

In ungreased 2 quart casserole beat egg slightly, mix in rice, 1 1/2 cups cheese, tuna, olives, and seasonings. Stir in milk and water. Sprinkle remaining cheese on top and cover. Bake 45 minutes.