2 cans tuna
1 c. raw rice, cook and reserve
2 cans cream of chicken soup
1 can milk
1 c. tiny green peas
Grated rind of 1/2 lemon
Juice of whole lemon
1/4 tsp. pepper
Coarse cracker crumbs

In a saucepan blend and bring to a boil the soup, milk, peas, lemon juice and lemon rind and pepper. In bottom of greased 2 quart casserole or 2 smaller casseroles place the cooked rice. Cover with flaked tuna, then pour cream mixture over the top. Sprinkle coarse cracker crumbs over the top, dot with butter. Bake about 40 to 45 minutes, until bubbly hot and golden brown on top.