2/3 c. uncooked instant rice
1 (6 1/2 oz.) can tuna, drained
2 tbsp. sliced pimento-stuffed olives
1 tall (12 oz.) can evaporated milk
1 (11 oz.) can Cheddar cheese soup
1 tbsp. parsley flakes
2 tsp. minced onion
1 tsp. dry mustard
1/2 tsp. salt
Dash of black pepper
1/2 c. (2 oz.) shredded Cheddar cheese

Preheat oven to 350 degrees. Place rice in bottom of greased 1 1/2 quart casserole and cover with tuna. Sprinkle with olives.

In large mixing bowl, blend evaporated milk, soup, parsley flakes, onions, mustard, salt, and pepper. Pour mixture over tuna and top with cheese. Bake 30 minutes or until bubbly.