My housemate Bruce made this recipe a few weeks back. Its his Grandmother's recipe, and I must say we all enjoyed it. He sent me a copy afterwards and here it is.
1 cup mushroom soup (1 can Campbell`s)
1/2 cup milk (generous half cup)
2/3 cup grated cheese (I used Vermont sharp cheddar)
1 1/3 cups Uncle Ben`s rice (I suggest you use a Basmati variety, and soak it/semi boil it before hand)
1/2 tsp. Oregano
Dash black pepper
*1 can tomatoes drained (20 oz.); use 1 1/2 cups of juice + water
2-6 cans of tuna or chicken
(If you want with the tuna, put in a can of whole shrimp)
1/3 cup stuffed olives sliced
Crushed potato chips
*If you can only find 28 oz. can, that's fine.
Heat soup with cheese in low heat plus milk.
Put rice in bottom of casserole dish (a 1 qt dish).
Add oregano and pepper; cut tomatoes and spread over top.
Add enough water for 2 cups liquid (juice from tomatoes), add.
Mix tuna, onion slices, olives in bowl and put over tomatoes; then
Pour soup mixture over. Top with crushed potato chips.
Bake 350 degrees 30-45 minutes. If you have enough liquid, the
Casserole will not get dry if you overbake.
Test by sticking fork into it.