- 8
0/5
(0 Votes)
Ingredients
- 1 (10 3/4-oz.) can condensed 98% fat-free cream of celery soup
- 1 (8-oz.) can crushed pineapple in unsweetened juice, undrained
- 1 (8-oz.) can sliced water chestnuts, drained
- 1 (4-oz.) jar sliced pimientos, drained
- 1 1/2 cups uncooked instant white or brown rice
- 1 1/2 cups sliced celery
- 2/3 cup raisins1tablespoon salt-free lemon-pepper seasoning
- 1 1/2 cups water1(12-oz.) can water-packed chunk light tuna, drained, flaked
- 1 cup fat-free mayonnaise or salad dressing
- 1/2 cup sliced almonds
Preparation
Step 1
1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray.
2 In large nonstick saucepan, combine soup, pineapple, water chestnuts, pimientos, rice, celery, raisins, lemon-pepper seasoning and water; mix well. Bring to a boil. Remove from heat. Stir in tuna and mayonnaise; mix well. Spoon into sprayed baking dish. Top with almonds.
3 Bake at 400°F. for 15 to 20 minutes or until thoroughly heated. .
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