Cheesy Tuna Rice Muffins

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Cheesy Tuna Rice Muffins Ingredients

2 c Cooked rice; * see note	2 tb Milk
1 c Cheddar cheese; shredded	PAM cooking spray
6 1/2 oz White tuna in water; drained	Tangy Butter Sauce
3/4 c Black olives; sliced	1/4 c Butter; melted
1 tb Onion flakes; dried	1 tb Lemon juice
1 tb Parsley; dried	1/2 ts Seasoned salt
1 ts Seasoned salt	1/2 ts Parsley; dried
2 lg Eggs; beaten

Instructions for Cheesy Tuna Rice Muffins

* 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 on Feb 19, 1998

Main Ingredient: FishCuisine: Uncategorized

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