Member's ChoiceThis tuna casserole is one of those quick and easy weeknight dinners. Even the rice is quick cooking. Just mix the ingredients together, pour into a baking dish, top with cheese, and you're done. The final result is creamy, cheesy, and delicious. If you are feeding a bigger crowd, you might want to double the recipe. My mom used to make this when I was a kid. Quick, easy, and satisfying. Especially on a cold winter evening when you want something hot and heartwarming.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Fish Yield: 6 Servings
Ingredients :
- 1 cup(s) instant rice (such as Minute Rice)
- 1 cup(s) water
- 2 can(s) tuna
- drained (6 oz each
- I use water packed but use what you like)
- 1 can(s) cream of chicken soup or cream of celery soup (10.5 oz)
- 1/2 cup(s) celery
- finely diced
- 1/4 cup(s) onion
- finely diced
- 1/4 teaspoon(s) dried parsley
- - the empty soup can filled half way with milk
- - pepper
- to taste
- 6-8 ounce(s) shredded cheese (I use Colby or mild cheddar, use your favorite)
- - non-stick cooking spray
Intructions :
- Preheat the oven to 350 degrees F.
- Spray casserole dish with cooking spray.
- Bring water to boil
- add rice
- cover
- and remove from heat. Let sit until liquid is absorbed.
- Mix together soup and milk from the soup can, stir until smooth. Add tuna
- celery
- onion
- parsley
- and pepper.
- Pour soup mixture over rice
- mix to combine all ingredients. If the mixture is too dry add a little more milk
- you want it creamy but not soupy.
- Place mixture in a casserole dish and bake for 45-50 minutes or until hot and bubbly. Stir
- and add cheese to the top of the casserole. Place back in the oven until cheese is melted.
Rated 5/5 based on 90 Reviews
Keyword : tuna-rice-casserole-American