Description
This tuna rice casserole is a comforting and easy-to-make dish, perfect for a quick weeknight meal. It combines flaky tuna with tender rice, mixed vegetables, and a creamy, cheesy sauce, all baked until golden and bubbly. It’s a satisfying alternative to traditional noodle casseroles.
Ingredients
Scale
- 2 cans (5 ounces each) tuna in water, drained
- 2 cups cooked white rice
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup shredded cheddar cheese, divided
- 1/4 cup chopped onion
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the drained tuna, cooked rice, cream of mushroom soup, milk, mixed vegetables, 3/4 cup of the shredded cheddar cheese, chopped onion, and black pepper. Mix well until all ingredients are evenly combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top of the casserole. If desired, sprinkle the breadcrumbs over the cheese for a crispy topping.
- Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
- Remove from the oven and let stand for a few minutes before serving.
Notes
- You can use brown rice for a healthier option.
- Feel free to add other vegetables like diced celery or bell peppers.
- For extra flavor, sauté the onion before adding it to the mixture.
- If you prefer a creamier casserole, add an extra splash of milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg