1/4 c. green pepper, chopped
1/4 c. minced onion
2 tbsp. butter
1/2 c. milk
1 can mushrooms soup
2 c. cooked rice
1 c. flaked tuna
3/4 c. grated Cheddar cheese
1 c. bread crumbs, fried slowly in butter
6 deviled eggs

Cook green pepper and onions in butter until glassy. Combine soup and milk to 3/4 of soup mixture; add rice and tuna. Place in casserole. Top with deviled eggs and refrigerate. When ready to bake, pour over remaining soup mixture and sprinkle with buttered crumbs and cheese. Bake at 350 degrees for 40 minutes.

DEVILED EGGS:

6 eggs, hard boiled
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. wet mustard
1 tsp. horseradish
1 tsp. minced parsley
1/4 c. mayonnaise

Cut eggs in half lengthwise. Mash yolk. Add other ingredients to yolks and mix well. Fill egg whites. Serves 6.