Another favorite recipe from childhood, and although it may not be the healthiest of recipes, it is quite delicious and very kid-approved. It isn't one we make too often, but especially around Lent, it'll sneak into our menu a few times, and sporadically throughout the year, my oldest will request it (he calls it "tuna ribbit"). To try and make it a bit healthier, I've used the Campbell's Healthy Request variety in replacement of regular cream of mushroom soup, and serve it over brown rice instead of white. Delicious either way, and hope you enjoy!
Tuna Rarebit
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4-6
Ingredients:
2-cans cream of mushroom soup (regular or I use Campbell's Healthy Request variety)
2-cans (6.5oz) tuna packed in water, drained
1/4-tsp dry mustard
1/4-tsp oregano
1/4-tsp Worcestershire sauce
1-small jar Cheese Whiz
1-soup can of skim milk
Rice to serve over (I use brown, but can use white, too)
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Directions:
1) Combine soup, tuna, spices, and milk in a medium saucepan and start heating over medium heat. Gradually add cheese whiz, stirring consistently until all the cheese is melted. Serve over rice.
**This doubles nicely, but when doubling it, I don’t increase the mustard, oregano, or Worcestershire sauce.
