Yield: 6 Servings
1 cn VEG-ALL Mixed
- Vegetables (16 oz)
1 c Mayonnaise
1 cn Tuna (12.5 oz)
2 c Cooked rice
1/2 c Chopped green pepper
2 t Dill weed
1 c Fresh bread crumbs
1/2 c Slivered almonds
Drain VEG-ALL; combine liquid with mayonnaise, blending until smooth.
Stir in tuna, rice, green pepper, dill and vegetables.
Spoon into greased 2-quart casserole dish.
In small skillet, melt butter; stir in bread crumbs and almonds, coat
well and spoon over mixture in casserole.
Bake at 375'F. for 30 minutes or until bubbly and lightly browned.