This recipe comes from my Grandma Mollie's kitchen. I work part-time, and we have a 2-year-old, so I appreciate quick and easy recipes like this.

Ingredients

• 1 can (12 ounces) tuna, drained and flaked
• 1-1/2 cups cooked rice
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup 2% milk
• 1/4 cup minced fresh parsley
• 3/4 cup crushed cornflakes
• 2 tablespoons butter, melted

Directions

1. In a large bowl, combine the first five ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish.
2. Combine the cornflake crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.