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"wow, that's magical!" tuna rice casserole

(1 rating)
Recipe by
Robin Lieneke
Chamois, MO

This tuna casserole is completely unique. You have never had a tuna casserole like it. No pasta and no peas. Everyone who trys it can't believe how delicious it is. Most say it is the best they've ever had. When I give people the ingredients they are amazed. Super easy to fix too.

(1 rating)
yield 4 -6
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For "wow, that's magical!" tuna rice casserole

  • 2 can
    tuna, in water, drained
  • 1 c
    rice, long grain
  • 2 c
    chicken broth
  • 1/2
    onion, chopped
  • 1/2
    bell pepper, diced
  • 1 c
    sliced mushrooms
  • 6 Tbsp
    butter, divided
  • 1/4 c
    worchershire sauce
  • 1 can
    chopped black olives (6.5 oz)
  • 2 1/2 c
    sharp cheddar cheese, shredded
  • 1 1/2 c
    swiss cheese, shredded

How To Make "wow, that's magical!" tuna rice casserole

  • 1
    Mix rice and tuna in a saucepan. Add chicken broth and 2 tbsp. Of butter. Bring to a boil, then cover and reduce to medium low. Simmer for 15-20 minutes until rice is tender and broth is almost absorbed.
  • 2
    In a small skillet saute onion and bell pepper in 2 tbsp. butter until tender. Set aside. In the same skillet, saute mushrooms in remaining 2 tbsp. butter and worchershire sauce.
  • 3
    Add vegetables to rice and mix. Add olives and cheese, reserving 1/2 cup of each cheese. Pour mixture into a casserole. Sprinkle remaining cheese on top.
  • 4
    Bake uncovered at 350 degrees for 30-35 minutes until cheese is hot and bubbly.

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