Tuna Rice Casserole

This is a fun easy dish that tastes as good as it looks.

1 Cup brown rice
3 Cups water
1 Bullion Cube

1 zucchini finely chopped
1 onion minced
1 yellow squash finely chopped
1 can chick peas drained and rinsed
1 cup frozen peas
2 can tuna in water drained
4 tablespoons butter
4 tablespoons flour
2 cups milk (skim)
8 oz shredded cheddar cheese

Italian style bread crumbs
shredded Parmesan cheese

In a medium sauce pot combine the rice, water and bullion stir well and bring to a boil. Reduce heat, cover and simmer for 45-50 minutes. heat a large heavy bottom skillet over medium heat. drizzle with olive oil and place the vegetables in the pan. Season with salt and pepper and cook for 5-7 minutes. Add the chick peas and the butter. Let the butter melt then sprinkle in the flour. Stir well and let cook for another 2-3 minutes. Slowly add the milk stirring to remove any lumps. bring to a bubble until thickened. Stir in the cheddar cheese and let melt. Remove from the heat and stir in the tuna and green pease. Stir in the rice and place all of the ingredients in a greased 3 quart casserole dish. Sprinkle the bread crumbs and the parmesan cheese on top. Place this in a 400 degree over for 25-30 minutes or until golden brown. For more on this recipe or any other please email me at alesia.leach@gmail.com