Contributed by: Dale Beidleman, a seasonal ECE member from Anoka, MN
1 can “cream of” soup of choice
1 can tuna (drained)
¼ c. onions (chopped)
½ c. corn
½ c. shredded cheese of choice
2 c. instant rice
Make soup as directed on can. Add tuna, onion, and corn. Bring to a slow boil. Mix in rice then top with cheese. Cover and let set for five minutes. Fluff with a fork. Yields four servings.