"wow, that's magical!" tuna rice casserole
(1 rating)
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.
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(1 rating)
yield
4 -6
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For "wow, that's magical!" tuna rice casserole
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2 cantuna, in water, drained
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1 crice, long grain
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2 cchicken broth
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1/2onion, chopped
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1/2bell pepper, diced
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1 csliced mushrooms
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6 Tbspbutter, divided
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1/4 cworchershire sauce
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1 canchopped black olives (6.5 oz)
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2 1/2 csharp cheddar cheese, shredded
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1 1/2 cswiss cheese, shredded
How To Make "wow, that's magical!" tuna rice casserole
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1Mix 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. -
2In 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.
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3Add 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.
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4Bake uncovered at 350 degrees for 30-35 minutes until cheese is hot and bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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