Ingredients
1 can (12 ounces) tuna, drained and flaked1-1/2 cups cooked rice1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup 2% milk1/4 cup minced fresh parsley3/4 cup crushed cornflakes2 tablespoons butter, melted
Preparation
In a large bowl, combine the first five ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish.
Combine the cornflake crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
