2/3 cup chopped onion
2/3 cup chopped celery
2 tbsp. butter
1-10 1/2 can cream of celery soup (cream of potato also works well in this recipe)
1 1/2 cups milk
1/2 cup grated parmesan cheese
4- 5 oz. cans tuna, drained
1-6 oz. can large black olives, drained and sliced
3 tbsp. lemon juice
2 tbsp. paprika
2 tbsp. dried oregano
1/2 tsp. black pepper
3 cups cooked long grain rice

Heat oven to 375°F.

In a medium sized skillet, saute onion and celery in butter until tender but not brown, about 5 to 6 minutes. In a large bowl, whisk cream soup well with milk.  Add sautéed vegetables,  sliced olives, Parmesan cheese, lemon juice, paprika, oregano and pepper.  Stir in drained tuna and cooked rice.  Mix well.

Pour into a buttered 10″ x 9 1/2″ x 3″ casserole and sprinkle with additional paprika and oregano.

Bake at 375°F for 30 minutes or until bubbly and browned.

Serves 6 to 8.

Submitted by: Cleanfreshcuisine