Tuna with Rice & Cheese

I found this recipe in my Woman's Home Companion cookbook when trying to make supper with what little was left in my pantry this past winter. It ended up being well liked by everyone at the table. Even me, which is saying something because beyond tuna salad w/diced apples, I'm not a big tuna fan. In fact, given the choice, I would eat chicken almost every day of the week. I'm almost positive that if cheese was not a factor in this dish, I would not like it as much!

As with most recipes, this isn't exactly what the recipe in the book looked like, but it is how I've made it since finding it.

Tuna Fish with Rice and Cheese

2 sm. cans tuna packed in water, rinsed & drained well & flaked
5-6 c. rice, cooked*
2/3 c. shredded cheese, divided (I like a cheddar blend - usually have Mexican blend on hand)
1 c. frozen peas, divided
1 recipe basic Cheese sauce** (Parmesan is a good choice, but use what you like)
1/2 c. bread crumbs

Preheat oven to 400.

Layer the following into a large pan - foil ones work awesome: 1/3 of the rice, 1/2 of tuna, 1/2 of the cheese and 1/2 of the peas. Repeat, adding last 1/3 of rice on top. Cover with cheese sauce and bread crumbs. Bake for approximately 25-30 minutes.

*When I cook rice, I generally use a very bland homemade chicken broth or 2 bouillon cubes per 4 c. of water. I also add in dried minced onion, dried minced garlic, basil, oregano, salt & pepper. If you have just plain rice, you will want to add herbs/flavorings to it before making this casserole.*

**Basic cheese sauce is as follows: 2 Tbsp. butter melted, 2-3 Tbsp. flour whisked in to make a roux. 2 cups of milk added slowly, whisking to prevent lumps. When mixture starts to thicken up, add cheese and stir until melted. I generally do not measure my cheese.**