1 can (10 1/2 oz.) condensed cheese soup
1/2 c. milk
2 c. cooked rice
2 cans (6 1/2 or 7 oz.) tuna
1/4 c. chopped parsley
3/4 c. corn flake crumbs
2 tbsp. butter, melted

1. Combine cheese soup and milk.

2. In greased 1 1/2 quart casserole dish arrange layers of rice, tuna, parsley and cheese soup mixture. Repeat layering.

3. Combine corn flake crumbs with butter. sprinkle over tuna mixture.

4. Bake in hot oven (425 degree) about 15 minutes. Serve hot. Serves six.