Tuna and Brown Rice Casserole with White Wine Sauce

For the casserole:

Preheat oven to 350 F.

Mix the tuna, lemon juice, rice and peas in a medium bowl. Spread tuna mixture into a greased 8×8-inch baking dish.

In a sauce pan, combine the soup (canned or homemade, below), white wine, Worcestershire sauce and pepper. Heat to boiling. Then remove from heat and spread sauce over the tuna mixture. Sprinkle with cheese. Bake for 30 minutes.

For the cream soup:

Heat a sauce pan over medium heat and melt butter. Whisk in flour and continue cooking until thick and golden brown (but not too brown), about 1 minute, whisking constantly. Slowly pour in milk, soy sauce and water and whisk again. Cook for 2-3 minutes, stirring constantly, until flour has been incorporated and mixture is lightly bubbling.

Add salt, pepper, parsley and oregano. Stir, then reduce heat to medium-low and cook until thickened. This could take about 10 minutes. Season again to taste. Let cool, then use in your recipe in place canned of cream soup.

Note: To make cream of chicken soup, substitute 3/4 cup chicken stock for the soy sauce and water.

(Recipe adapted from Our Family Eats.)