TUNA CRUNCH

INGREDIENTS:

1 cup rice - cook and drain.

440gr can of Creamy Celery Soup
1 onion finely chopped
1 cup grated cheese
425gr tuna
1 teas salt
1/4 teas black pepper
75gr salted potato crisps

METHOD:

Mix together celery soup, onion, cheese, tuna, salt and pepper in a bowl.
Stir in the rice or just put the rice in the base of a greased casserole dish.
Once mixture is in the casserole dish, top with potato crisps.

Bake in moderate oven 180C (350F) for 30mins.
Serves 6.