Tuna Rice Casserole II

[mos]

This is a wee bit different from Savin’ Moola’s recipe, hence the name…
Tuna Rice Casserole II
1/4 cup minced onion
1/4 cup chopped celery
6 tbs butter, divided
3 tbs flour
1/8 tsp freshly ground black pepper, or to taste
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
2 cups milk
8 oz shredded sharp cheddar cheese, divided
7-oz can tuna, drained and flaked
1 to 1 1/2 cups cooked frozen or canned peas, drained
2 tbs diced pimiento, optional
kosher salt, to taste
4 cups hot cooked rice
1 cup fresh bread crumbs
Heat the oven to 400°. Butter a 2-qt baking dish.
In a large skillet over medium-low heat, cook onion and celery in 4 tbs of butter until tender, about 5 min. Stir in flour, pepper, and dry mustard. Continue cooking, stirring, until smooth and just bubbly. Add Worcestershire sauce and gradually stir in milk. Cook, stirring, until thickened. Add about half of the cheese to the sauce mixture. Stir until melted.
Add flaked tuna and peas. If desired, stir in the pimientos. Taste and add salt, as needed.
Spoon half of the hot rice into the prepared baking dish and spread about half of the remaining cheese over the rice. Top with half of hot tuna mixture, then repeat layers. Melt remaining 2 tbs of butter and toss with the bread crumbs. Sprinkle crumbs over the top.
Bake in the 400° oven for 20 min or until the bread crumb topping is lightly browned and the casserole is bubbly around the edges. Serves 4-6

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