Tuna Rice Casserole

Julia Ferguson

By
@judyjellybean

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 heart warming.


Featured Pinch Tips Video

Comments:

Serves:

4-6

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

1 c
instant rice (such as minute rice)
1 c
water
2 6 oz
cans tuna, drained (i use water packed but use what you like)
1 can(s)
cream of chicken soup or cream of celery soup
1/2 c
celery, finely diced
1/4 c
onion, finely diced
1/4 tsp
dried parsley
the empty soup can filled half way with milk
pepper to taste
6-8 oz
shredded cheese ( i use colby or mild cheddar) use your favorite
non stick cooking spray

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
Spray casserole dish with cooking spray.
3
Bring water to boil, add rice, cover and remove from heat; let sit until liquid is absorbed.
4
Mix together soup and milk from the soup can; stir until smooth. Add tuna, celery, onion, parsley and pepper.
5
Pour soup mixture over rice, mix to combine all ingredients. If mixture is too dry add a little more milk, you want it creamy but not soupy. Place mixture in casserole dish and bake 45-50 min. or until hot and bubbly, stir, add cheese to top of casserole and place back in oven until cheese is melted.

About this Recipe

Course/Dish: Fish, Casseroles
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Onion, #rice, #tuna, #celery