In The Pantry Tuna Rice Casserole Recipes

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IN THE PANTRY TUNA-RICE CASSEROLE



In the Pantry Tuna-Rice Casserole image

My 2 sons grew up on this casserole. Young children, especially like this. Not spicy, but creamy. The ingredients are usually in everyone's pantry, hence the title. LOL

Provided by Caroline Cooks

Categories     One Dish Meal

Time 48m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (10 ounce) can cheese or 1 (10 ounce) can cream of mushroom soup
0.75 (10 ounce) can milk (use soup can) or 0.75 (10 ounce) can cream (use soup can)
3 cups cooked long-grain rice
1 (7 ounce) envelope albacore tuna, in chunks (Star Kist)
1 cup buttery crackers or 1 cup corn flake crumbs, crushed
3 tablespoons butter, softened
salt and pepper
1/2 cup frozen green pea, thawed (optional)

Steps:

  • Cook and drain rice, according to instruction on package.
  • Set aside.
  • Preheat oven to 350°F degrees.
  • In mixing bowl, combine soup and milk; add salt and pepper.
  • Fold in tuna chunks and peas, if using.
  • Lightly butter 1 ½ quart casserole.
  • Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
  • Combine the cracker/cornflake crumbs and butter until well-mixed.
  • Spread over top of casserole.
  • Bake for 30-35 minutes until bubbly and topping is browned.
  • Enjoy!

TUNA RICE CASSEROLE



Tuna Rice Casserole image

A nice quick and easy recipe for tuna. It makes a wonderfully light lunch...easily doubled.

Provided by TOPPER2

Categories     Seafood     Fish     Tuna

Time 30m

Yield 2

Number Of Ingredients 9

1 ½ cups instant rice
1 ½ cups water
1 clove garlic, minced
2 tablespoons finely chopped onion
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (5 ounce) can tuna, drained
½ cup mozzarella cheese, shredded
¼ cup tomatoes, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.
  • Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.
  • Bake in a preheated oven for 20 minutes.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 61.9 g, Cholesterol 37 mg, Fat 5.8 g, Fiber 2 g, Protein 28.9 g, SaturatedFat 3.1 g, Sodium 802.1 mg, Sugar 1.4 g

TUNA & RICE CASSEROLE



Tuna & Rice Casserole image

Make and share this Tuna & Rice Casserole recipe from Food.com.

Provided by badonkydonk

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/3 cups brown rice or 1 1/3 cups white rice
1 (10 3/4 ounce) can cream of mushroom soup
1 1/3 cups water
1 (6 ounce) can tuna fish, drained
1 cup frozen peas
2 cups mozzarella cheese

Steps:

  • Preheat oven to 400* and put rice and tuna into casserole dish.
  • On the stove, heat soup, adding the water to it. Bring to a boil.
  • Add peas, stir and bring to boil again.
  • Pour on top of rice. Lay cheese on top.
  • Bake at 400 degrees for 20 minutes.

Nutrition Facts : Calories 538, Fat 19.3, SaturatedFat 8.9, Cholesterol 57, Sodium 1032.9, Carbohydrate 58.9, Fiber 3.7, Sugar 4.2, Protein 31.3

TUNA AND RICE CASSEROLE



Tuna and Rice Casserole image

This is a recipe I made combining two different casserole recipes I already had. I usually serve this tuna and rice casserole as a main dish with a side of salad.

Provided by Nico Albatross

Categories     Tuna Casserole

Time 1h55m

Yield 6

Number Of Ingredients 14

cooking spray
1 ½ cups milk
1 (10.5 ounce) can condensed cream of celery soup
1 (10.5 ounce) can condensed cream of mushroom soup
2 (5 ounce) cans tuna, drained
1 ¼ cups uncooked rice
½ cup chopped celery
⅓ cup diced onion
⅓ cup diced bell pepper
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
  • Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
  • Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.

Nutrition Facts : Calories 307 calories, Carbohydrate 42.5 g, Cholesterol 22.9 mg, Fat 7 g, Fiber 1.4 g, Protein 17.3 g, SaturatedFat 2.2 g, Sodium 834.6 mg

EASY COPYCAT CRACKER BARREL HASH BROWN CASSEROLE



Easy Copycat Cracker Barrel Hash Brown Casserole image

As prices increase across the nation, most people are cutting back on eat-out food and are trying to recreate restaurant favorites at home. This casserole is my rendition of the Cracker Barrel® hash brown casserole.

Provided by thedailygourmet

Categories     Potato Casseroles

Time 40m

Yield 10

Number Of Ingredients 9

nonstick cooking spray
1 (26 ounce) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can cream of chicken soup
1 (8 ounce) package shredded Colby-Jack cheese, divided
4 ounces sour cream
4 ounces full-fat plain Greek yogurt
3 tablespoons unsalted butter
salt and freshly ground black pepper to taste
¼ teaspoon smoked paprika

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x12-inch casserole dish with nonstick cooking spray.
  • Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.
  • Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 16.9 g, Cholesterol 40.8 mg, Fat 20.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 11.6 g, Sodium 410.5 mg

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