Cheesy tuna & rice muffinettes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is quick and delicious. i made it one day, and my son and hubby ate it all up, and then my hubby asked if i could make it the next day as well. this is definately worth the (little) effort that's put into it. Ingredients:
2 cups cooked rice |
1 cup shredded cheddar cheese |
7 1/2 cans tuna, drained |
3/4 cup black olives, sliced into thirds |
1 tablespoon dried onion flakes |
1 teaspoon parsley flakes |
1 teaspoon seasoning salt |
2 eggs, beaten |
2 tablespoons milk |
1/4 cup melted butter or 1/4 cup melted margarine |
1 tablespoon lemon juice |
1/2 teaspoon seasoning salt |
1/2 teaspoon parsley flakes |
Directions:
1. In a large mixing bowl, combine all ingredients for muffinettes except eggs and milk.
2. Stir in eggs and milk.
3. Spray six muffin cups with non-stick cooking spray.
4. Divide rice mixture evenly among cups.
5. Bake at 375 for fifteen minutes, or until lightly browned.
6. Loosen with spatula, and place on serving platter.
7. In a small mixing bowl combine all ingredients for tangy butter sauce.
8. Top muffinettes with sauce.
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