Recipe - Cheesy Tuna Rice Muffins

2 cup Cooked rice; * see note
1 cup Cheddar cheese; shredded
6 One half ounce White tuna in water; drained
Three fourths cup Black olives; cut or sliced up
1 tablespoon Onion flakes; dried
1 tablespoon Parsley; dried
1 teaspoon Seasoned salt
2 lg Eggs; beaten
2 tablespoon Milk
PAM cooking spray
Tangy Butter Sauce
One fourth cup Butter; melted
1 tablespoon Lemon juice
One half teaspoon Seasoned salt
One half teaspoon Parsley; dried

* note: I have always used left over cooked Rice a Roni.

Preheat 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 joannr@pclink.com on Feb 19, 1998