tuna and rice casserole recipe

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The Best tuna and rice casserole recipe

I’ve been making this tuna and rice casserole recipe for years, and it’s always a hit with my family. The combination of tender tuna, fluffy rice, and creamy sauce is a perfect blend of flavors and textures. It’s one of those comfort foods that never fails to satisfy.

I remember my mom used to make it for us when I was a kid, and it was always a special treat. She’d let me help her in the kitchen, measuring out the ingredients and stirring the mixture. It’s a memory I cherish to this day.

The dish has its roots in traditional American cuisine, where tuna and rice were staples in many households. It’s a simple yet satisfying meal that’s easy to make and fun to customize. I like to add some diced veggies like carrots or peas to give it an extra boost of nutrition.

My kids love helping me assemble the casserole, sprinkling the cheese on top and watching it melt in the oven. It’s a great way to get them involved in cooking and teach them about the importance of meal planning. Over the years, I’ve tweaked the recipe to suit our tastes, adding some garlic powder for extra flavor or using leftover vegetables to make it more budget-friendly.

But at its core, the recipe remains the same: a delicious combination of tuna, rice, and sauce that’s sure to please even the pickiest eaters.

Tuna and Rice Casserole

Tuna and Rice Casserole

4.5 from 1779 votes

A comforting and creamy casserole combining tender tuna, fluffy rice, and a rich mushroom sauce topped with melted cheddar cheese. This easy one-dish meal is perfect for a quick weeknight dinner and uses pantry staples.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Casserole

2 cups cooked white rice
2 cans (5 oz each) tuna, drained and flaked
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk
1 cup frozen peas and carrots, thawed
1/2 cup chopped onion
1 cup shredded cheddar cheese
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
3In a large mixing bowl, combine the cooked rice, drained tuna, cream of mushroom soup, milk, thawed peas and carrots, chopped onion, half of the shredded cheddar cheese, black pepper, and garlic powder.
4Stir everything together with a fork until the mixture is evenly combined and creamy.
5Transfer the mixture to the prepared baking dish and spread it into an even layer.
6Sprinkle the remaining cheddar cheese evenly over the top of the casserole.
7Bake the casserole uncovered for 25 to 30 minutes, until it is hot and bubbly around the edges and the cheese on top is melted and lightly golden brown.
8Let it rest for 5 minutes before serving.

🔧Equipment

9×13 inch baking dish
Large mixing bowl
Measuring cups and spoons
Can opener
Fork

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 15g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 22g

📝Notes

For a crunchier topping, mix 1/2 cup of crushed potato chips or breadcrumbs with 2 tablespoons of melted butter and sprinkle over the cheese before baking. You can substitute the cream of mushroom soup with cream of chicken or celery soup for a different flavor.

Watch Video Of How Tuna and Rice Casserole Works

This tuna and rice casserole recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight meal.

It’s easy to reheat in individual portions or serve as part of a buffet spread.

One of my favorite storage tips is to portion out leftovers into smaller containers for easy reheating throughout the week.

❓ Frequently Asked Questions About Tuna and Rice Casserole

What is the origin of tuna and rice casserole?

Tuna and rice casserole has its roots in traditional American cuisine, where tuna was a staple protein source during World War II. The dish was popularized by various cookbooks and magazines in the mid-20th century, with recipes varying from household to household.

Can I use canned tuna in water instead of oil?

Yes, you can use canned tuna in water instead of oil. In fact, using water-packed tuna is a good option if you’re looking for a lower-sodium alternative. Just drain the liquid before adding it to your recipe.

How long does it take to cook this casserole?

Cooking time will depend on your oven temperature and personal preference for doneness. As a general rule, bake at 350°F (180°C) for 25-35 minutes or until the cheese is melted and bubbly.

Can I freeze this casserole for later use?

Yes, you can freeze this casserole for up to 3 months. Let it thaw overnight in the refrigerator before reheating it in the oven or microwave.

Is this recipe suitable for vegetarians?

No, this recipe contains fish (tuna), making it unsuitable for vegetarians who consume no animal products.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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