1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. milk
3 c. cooked rice
2 (7 oz.) cans tuna, drained
1/4 lb. Cheddar cheese, grated
2 tsp. crushed tarragon OR
1 tsp. Worcestershire sauce

Mix soup and milk thoroughly. Add rice. Fold in tuna, and tarragon or Worcestershire sauce. Pour into a 2 quart casserole and sprinkle paprika over the top. Bake at 350 degrees for about 20 minutes.