1 can (10 1/2 oz.) condensed cream of mushroom or cream of vegetable soup
1/2 c. milk
2/3 c. grated cheddar cheese
1 1/3 c. Minute Rice
1/2 tsp. oregano, optional
Dash of pepper
1 can whole tomatoes
1 c. water
1/2 onion, thinly sliced
2 cans (6 1/2 oz. each) tuna
1/3 c. sliced stuffed olives
1/2 c. crushed potato chips or dry bread crumbs

Heat soup, milk and cheese until cheese is melted, stirring occasionally. Combine rice, oregano and pepper in greased 1 1/2 quart shallow baking dish. Drain tomatoes, measuring 1/2 cup juice. Stir juice and water into rice. Slice tomatoes. Arrange most of the tomatoes on rice. Add onion, tuna and olives. Pour on sauce; sprinkle with potato chips. Arrange remaining tomatoes on top.

Bake in a moderate oven (375 degrees) for 20 to 25 minutes. Makes 6 generous and delicious servings.