2 1/2 c. cooked rice, divided
2 cartons (4 oz. each) egg substitute (Scramblers)
2 tbsp. "lite" butter
2 tbsp. minced parsley
1 1/2 c. (about 6 oz.) shredded low fat cheese
1 (6 1/4 oz.) can tuna fish packed in water, drained and flaked
1 1/4 c. skim or low fat milk
1/2 tsp. salt or 1 tsp. onion salt
1/4 tsp. dry mustard
1/4 tsp. fresh ground black pepper

Combine half of the cooked rice, 1/2 of the cartons of egg substitute, melted butter and parsley; mix well. Firmly press mixture against bottom and sides of a 9 inch pie plate. Sprinkle about half of the cheese over the rice crust. Set aside.

Mix tuna, milk, the remaining cartons of egg substitute, salt, mustard, and black pepper. Stir until well blended. Pour over the rice mixture in pie plate. Sprinkle with bread crumbs. Bake at 350 degrees for about 30 minutes. Will serve 6.