Description
This tuna rice casserole is an easy, comforting dish. It combines canned tuna with rice, vegetables, and cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 cup frozen peas and carrots blend
- 2 cans (5 ounces each) tuna, drained
- 2 cups cooked white rice
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and celery; cook until softened, about 5-7 minutes.
- Stir in frozen peas and carrots; cook for 3-5 minutes until slightly tender.
- Remove skillet from heat. Stir in drained tuna, cooked rice, cream of mushroom soup, milk, 1/2 cup cheddar cheese, and black pepper. Mix well.
- Transfer the mixture to a 9×13 inch baking dish.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top. If using, sprinkle breadcrumbs evenly over the cheese.
- Bake for 20-25 minutes, or until bubbling and the cheese is melted and lightly browned.
- Let stand for 5 minutes before serving.
Notes
- Cook your rice ahead of time to save time.
- You can use brown rice for a healthier option.
- Add a pinch of red pepper flakes for a little heat.
- Swap out cheddar cheese for a different cheese like Monterey Jack or Swiss.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg