Tuna Rice Casserole Recipe @pinch

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.

tuna rice casserole
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.

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Keyword : tuna-rice-casserole-American

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