Cheddar Tuna Casserole

1 c. uncooked rice
4 eggs
2 T. butter
2 T. chopped parsley
12 oz. shredded Cheddar cheese
1 can (7 oz.) tuna, drained
1 1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dry mustard (optional)

Cook rice. Cimbine rice, one slightly beaten egg, butt and parsley. Firmly press mixture in bottom of 8 1/2 X 11 1/2 dish. Sprinkle half the cheese over rice mixture. Top with half of tuna. Sprinkle over remaining cheese. Beat together milk, 3 eggs, salt and pepper; pour over cheese-tuna mixture. Sprinkle remaining tuna on top. Bake 375 for 25 minutes. Allow to stand 10 minutes before serving. Can be made in round pie plate. Press rice mixture against side and bottom, building up outside edge.