Source: dLife

A tasty tuna, rice, and corn casserole.

Servings

1.5 cup fresh chopped celery , finely chopped
0.5 cup fresh chopped onion
1.5 cup Rice, white, medium grain, cooked , hot
1.5 cup frozen sweet corn kernels , thawed
0.67 cup Milk, nonfat/skim, dry (Carnation preferred)
0.5 cup cold water
2 Fish, tuna, white, with water, drained, can , 6 ounce can
0.75 cup low fat cheddar cheese, shredded
1 tsp dried parsley
0.25 tsp lemon pepper seasoning

1 Preheat the oven to 325 degrees.
2 Sauté the celery and onion for 5 minutes in skillet sprayed with butter-flavored cooking spray, and then stir in the rice and corn.
3 Mix together the dry milk powder and water in a mixing bowl. Stir into the celery mixture.
4 Add the tuna, Cheddar cheese, parsley flakes, and lemon pepper.
5 Pour mixture into an 8-by-8-inch baking dish sprayed with butter-flavored cooking spray, cover, and bake for 45 minutes.
6 Uncover and bake for an additional 10 minutes.
7 Remove from oven and let set for 5 minutes before dividing into 6 servings.