1 can (10 1/2 oz.) condensed cheese soup
1/2 c. milk
2 c. cooked rice
2 (6 1/2 or 7 oz.) cans tuna
1/4 c. parsley flakes
3/4 c. corn flakes or other non-sweetened cereal, crumbled
2 tbsp. butter, melted

Combine cheese soup and milk. In greased 1 1/2 quart casserole arrange layers of rice, tuna, parsley and cheese soup mixture; repeat layering. Combine cereal crumbs with butter. Sprinkle over casserole. Bake at 425 degrees for about 15 minutes and serve hot. Yield: 6 servings.