Cheesy tuna rice muffins

6 Servings

Ingredients

Quantity Ingredient
2 cups Cooked rice; * see note
1 cup Cheddar cheese; shredded
6½ ounce White tuna in water; drained
¾ cup Black olives; sliced
1 tablespoon Onion flakes; dried
1 tablespoon Parsley; dried
1 teaspoon Seasoned salt
2 larges Eggs; beaten
2 tablespoons Milk
PAM cooking spray -Tangy Butter Sauce---
¼ cup Butter; melted
1 tablespoon Lemon juice
½ teaspoon Seasoned salt
½ teaspoon Parsley; dried

Directions

* note: I have always used left over cooked Rice a Roni.

Pre-heat oven to 375 deg. F.

Combine rice, cheese, tuna, olives, onion, parsley and seasoned salt. Stir in eggs and milk, mixing thoroughly. Spray muffin tin with PAM. Divide the rice mixture evenly among the cups. Bake @ 375 for 15 minutes or until lightly browned.

Meanwhile, combine the sauce ingredients. Loosen muffins with a spatula and serve with sauce.

Note: This recipe came out of a magazine ad years ago, and it quickly became a family favorite.

Recipe by: Little Black book

Posted to TNT Recipes Digest by JoAnn <joannr@...> on Feb 19, 1998

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