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Tuna & Rice Dinner
1 tbsp. butter or margarine
1 cup chopped onion
1 pkg. (10 oz.) frozen peas and carrots
1-1/2 cup milk
1 can (10-3/4 oz.) cream of chicken soup
1/8 tsp. pepper
1 can (12-1/2 oz.) tuna, drained
1-1/2 cups instant rice or instant long-grain rice
2 tbsp. minced parsley
1/3 cup toasted sliced almonds, optional
Melt butter in large skillet on medium-high heat. Add onions. Cook and stir until tender, but not browned. Stir in vegetables, milk, soup, and pepper. Bring to a boil. Stir in tuna, rice, and parsley, and cover. Remove from heat.
Let stand for 5 minutes. Garnish with almonds if desired. Makes 4-6 servings.