1 c. converted rice
1 egg, well beaten
1 (11 oz.) can condensed cheddar cheese soup
2 tsp. Worcestershire sauce
1 can sweet peas, drained
1 (6 1/2 or 7 oz.) can tuna, drained and flaked
1 (2 1/2 oz.) jar sliced mushrooms
2 tbsp. chopped pimento (optional)

Cook rice according to package directions; cool. Stir in beaten egg and spoon into buttered 1 1/2-quart baking dish. Press evenly on bottom and up sides to form a 1/2-inch wide rim.

Combine soup and Worcestershire sauce in large saucepan. Bring to boil, stirring constantly. Remove from heat and stir in remaining ingredients. Pour into rice shell. Cover and bake at 375 degrees for 20 minutes or until heated through.