Old Time Favorite Tuna Casserole
A classic baked family favorite. Tuna and rice casserole with lemon. Use up some left overs, add your own choice of vegetables, a great use for what you already have in your refrigerator.

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Tuna Casserole

Ingredients:
15 ounce can of tuna in water
Juice of 1 lemon
4 ounces brown rice, uncooked
Sauce:
2 tablespoons whole wheat flour
2 teaspoons curry powder
1 small onion, diced
3 cups milk
2 slices whole wheat bread crumbs


Preparing your recipe

In mixing bowl mix tuna and lemon juice. Cook brown rice according to package. Drain rice and combine with tuna lemon mixture. Stir-fry onion and curry powder in skillet. Combine enough milk with flour to make smooth paste. Add remaining milk to onions and curry, bring to boil. Remove from heat and add flour paste. Return to heat stirring constantly until thickened. Pour curry sauce over tuna and rice. Spoon into baking casserole dish, sprinkle with bread crumbs. Bake at 325° until golden and heated through.