3 c. cooked rice (1 c. uncooked)
4 eggs
1 to 1 1/4 c. milk
1/2 tsp. salt
1/4 tsp. dry mustard
2 tbsp. melted butter
2 tbsp. parsley
2 c. grated Cheddar cheese
2 cans drained tuna
Dash of pepper
Tomato for garnish

Combine rice, 1 slightly beaten egg, melted butter and parsley. Firmly press mixture into 9 x 11 inch pan. Layer 1 can tuna, 1/2 of the cheese, lean tuna and remaining cheese. Beat together 3 eggs and enough milk to measure 1 3/4 cups and salt, pepper and mustard.

Pour over mixture. Bake at 375 degrees for 35 minutes. Arrange tomato wedges on top and bake 5 more minutes. Serves 6.