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1 can (10.75 oz) Campbell's cream of mushroom soup

1 ½ cups milk

2 cans (about 5 oz each) tuna, drained

1 cup shredded cheddar cheese

1 cup uncooked long-grain white rice

2 tablespoons Italian seasoned bread crumbs (or crushed crackers/potato chips)

Nonstick cooking spray

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1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

2. Combine the soup, milk, flaked tuna, uncooked rice, ¾ cup of the shredded cheddar cheese, and frozen peas in a large bowl.

3. Season the mixture with salt and pepper, then stir until well combined.

4. Pour the mixture into the prepared baking dish and spread it evenly.

5. Cover the dish tightly with aluminum foil.

6. Bake for 30 minutes. Remove the foil, sprinkle the remaining ¼ cup of cheddar cheese on top, and bake for another 10–15 minutes, or until the rice is tender and the cheese is melted and bubbly.

7. Rest the casserole for a few minutes before serving to allow it to set. 

Optional additions and substitutions

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For extra flavor: Sauté ½ cup of chopped onion and ½ cup of chopped celery in butter before mixing it with the other ingredients.

For a crunchy topping: Mix ¼ cup of breadcrumbs or crushed potato chips with 2 tablespoons of melted butter and sprinkle over the top before the final 10–15 minutes of baking.

For different flavors: Substitute cream of celery soup for the cream of mushroom or use other cheeses like Colby Jack or Swiss.

For more vegetables: Include canned or frozen corn, green beans, or mushrooms. 

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