3 tbsp. butter, butter or bacon drippings
1 lg. green pepper, seeded & chopped
1 lg. onion, peeled & chopped
4 green onions, including tops, sliced
3-4 lg. stalks celery, sliced
1 c. chopped parsley, loosely packed
2 c. cooked rice
1 lg. can chunk-style tuna (9 oz.)
1 can (10 1/2 oz.) cream of mushroom soup
3/4 c. milk

Melt butter in saucepan or frying pan with tight fitting lid. Add green pepper, onion, green onion, celery and parsley. Cover and cook over medium heat, stirring occasionally until vegetables are almost tender, about 6 minutes. Lightly stir in rice; turn mixture into a 2 1/2 quart casserole. Cover with tuna.

Using the same pan, combine the soup and milk; heat to the simmering point, then pour over casserole. Bake, uncovered in a moderate oven (400 degrees) for about 15 minutes or until bubbly. Makes about 6 servings.

Note: Substitute tuna with can of salmon, cooked chicken or turkey.