1/2 cup milk
1 cup water
1 can cream of mushroom soup (condensed)
1 (7 oz.) can tuna, drained and flaked
1/2 cup grated cheddar cheese
1/2 tsp. dry mustard
3/4 tsp. salt
1 1/2 cups quick-cooking rice (Minute)
1 (10 oz.) pkg. sweet peas
1 (9 oz.) pkg. green beans
1/4 cup dry bread crumbs
2 tbsp. butter, melted

Blend milk and water into soup in greased 1 1/2-quart casserole dish. Stir in flaked tuna, cheese, dry mustard, salt, rice and vegetables. Combine breadcrumbs and butter. Sprinkle over vegetable mixture. Bake at 400°F for 25 minutes.

Makes 5 cups or 5 servings.

Variation: Use crushed potato chips instead of bread crumbs. May replace packaged vegetables with 1 (15 oz.) can (drained).

Submitted by: Suzanne Fleming