1 (6 oz.) box rice, long grain and wild rice
1/4 c. melted butter
3 tbsp. finely chopped onion
1/3 c. flour
1 tsp. salt
A little pepper to taste
2 c. milk
2 (6 1/2 oz.) cans tuna
1/4 c. chopped ripe olives
1 tbsp. lemon juice
1/3 c. mayonnaise
1/3 c. crushed potato chips
2 diced hard-cooked eggs

Cook the rice as directed on package. Saute the onions in butter. Blend in the flour, salt and pepper. Gradually stir in the milk. Cook until thickened. Mix in the rice, tuna, olives, lemon juice, mayonnaise and 3 tablespoons of the potato chips. Fold in the diced eggs. Pour into a 2-quart casserole. Cover with the rest of the chips. Bake at 425 degrees for 20 to 30 minutes. Serves 6-8.