Cheesy Tuna and Rice Muffinlettes

Last week I was flipping through our family cookbook trying to find something new and delicious to cook this week. When I search through the family cookbook it is a secret, to everyone but my husband...and now all of you, that I search for recipes made by my dear Aunt Judy. Judy is an exceptional cook. She has a plethora of recipes and they are all, and I mean every single one of them, delicious. My husband loves everything she makes so when I stumbled upon this recipe and realized that I had every single thing necessary to make it stockpiled (P.S., I'm a couponer), I decided to try it out.

I was a little worried about the tuna in the recipe. Don't get me wrong, I love tuna. But sometime recipes that have tuna in them tend to be a little too "fishy" for my taste. Then everything smells like tuna, and many people know I do NOT like to smell my dinner after I'm done eating. It makes me nauseous. So, I was a little skeptical about the tuna. But the tuna was GREAT! It didn't add a tuna flavor just more of a meaty texture. I think you could probably exchange out shredded chicken in place of tuna, but it might get a little dry when you bake these. Really, the tuna was exceptional.

I loved these! DELICIOUS! The spices in them were perfect, and the rice was such a great little addition. It was like a meal, right there in one little cup. And you know what else? It's a little cheap meal! Leftover rice? Got it. Cheese? Got it. Tuna? Got it. Spices? Got it. I HIGHLY recommend these. I might be munching on the leftovers for lunch today.

Oh, and Little E, my 21 month old...LOVED THEM! Kid friendly!

Cheesy Tuna and Rice Muffinlettes

2 c. cooked rice

1 c. shredded cheddar cheese

1 small can tuna, drained and flaked

3/4 c. olives, sliced (optional, I didn't have any last night so I didn't add them but I think it would be great!)

1 T. dried onion

1 T. parsley flakes

1 t. seasoned salt

2 eggs, beaten

2 T. milk

Mix beated eggs and milk; stir in rest of ingredients and mix together thoroughly. Spray muffin pans with non-stick spray. Divide mixture among cups. Bake at 375 degrees for 15 minutes. Serve with lemon juice. (I didn't have any lemon juice, so I didn't do this, but I think it would be great!)