Ingredients

1 can - cream of celery soup
1 large can - tuna in water
1 1/4 cups - water
3 cups - cooked rice (minute rice works well)
1/2 cup - sour cream
1 Tbsp - pepper
1 tsp - salt
1 tsp - onion powder
2 tsp - garlic powder
2 tsp - dried parsley
1 tsp - dried rosemary
1 can - sliced water chestnuts
1 package frozen baby broccoli (12-14 oz)

Instructions

Pour soup, tuna (drain first), water, rice, sour cream, and spices into a large mixing bowl. Mix well with a stand mixer.
Gently stir in water chestnuts (drain first), and frozen broccoli.
Pour casserole into a large, non-stick baking pan. Place in preheated oven at 375 for twenty minutes, or until the broccoli is hot and the casserole is rich and bubbling.
Garnish with a little parmesan and parsley, and enjoy! If a toasted topping is desired, mix 2 Tbsp of crushed crackers, 2 Tbsp parmesan, and 1 tsp of parsley together, then sprinkle over casserole before baking.

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