Tuna Casserole In Rice Cooker Recipe 445

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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 CASSEROLE IN RICE COOKER RECIPE - (4.4/5)



Tuna Casserole in Rice Cooker Recipe - (4.4/5) image

Provided by moddie2bert

Number Of Ingredients 9

1 can tuna
2 cups dry pasta
3 cups water
1 can mushroom soup
1 1/2 cup frozen veggies
ground black pepper to taste
1 tablespoon soy sauce
1 tablespoon chicken boulion
onion salt to taste

Steps:

  • Add all ingredients to a rice cooker and cook 20 minutes or until pops to keep warm.

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

GRAMMA'S RICE TUNA CASSEROLE



Gramma's Rice Tuna Casserole image

This is a recipe I got from my Gramma who's been making this for as long as I can remember, and is one of my family's favourite dishes.

Provided by Miaerowyn

Categories     One Dish Meal

Time 55m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 8

2 (120 g) cans tuna, drained
2 cups rice, uncooked
2 cups milk
3 tablespoons cornstarch
1 tablespoon pepper
2 tablespoons butter
0.5 (28 ounce) can plum tomatoes
1 medium onion, chopped

Steps:

  • Prepare rice according to package, preheat oven to 375°F.
  • Place tuna and onions in large mixing bowl. Squish plum tomatoes in your hand to yield smaller pieces of them. Once done, mix tuna, onions and tomatoes together.
  • Ten minutes or so before rice is done cooking, place milk in a medium saucepan, add pepper and cornstarch. Whisk until the cornstarch doesn't stick to the bottom of the pan. Add in butter and turn a burner on to med-hi.
  • Continue whisking, or the milk will burn. Once the milk mix gets hot enough to start boiling, it will thicken, turn off burner, and whisk for another 30 seconds.
  • Add milk mixture to the tuna mixture. Stir mix until everything is well incorporated.
  • Add rice to tuna mixture. After everything is well incorporated, pour mix into a 9x13" casserole dish. Place in oven and bake for about 35 minutes. If you want a crispier top, raise temperature to 400°F.
  • Take out of oven and enjoy!

Nutrition Facts : Calories 415.2, Fat 9.3, SaturatedFat 4.9, Cholesterol 36.8, Sodium 88.1, Carbohydrate 64.2, Fiber 2.3, Sugar 2.5, Protein 17.2

CHEESY TUNA CASSEROLE RECIPE BY TASTY



Cheesy Tuna Casserole Recipe by Tasty image

Dinner has never been easier than with this updated classic tuna casserole. Full of pantry staples, the dish comes together quickly. Make the casserole sauce, pour it over your favorite noodles, top it with cheese, and bake it off for a new weeknight staple.

Provided by Nichi Hoskins

Categories     Dinner

Time 1h

Yield 12 servings

Number Of Ingredients 17

1 nonstick cooking spray, for greasing
3 tablespoons unsalted butter
1 small yellow onion, diced
6 cloves garlic, minced
3 tablespoons all purpose flour
2 teaspoons italian seasoning
2 teaspoons kosher salt
2 cups chicken broth
1 cup whole milk
2 cups peas, canned, drained
1 cup carrot, drained
4 cans tuna, packed in water, drained
12 oz egg noodles, cooked according to package instructions and drained
3 cups shredded cheddar cheese, divided
1 cup butter crackers, crumbled
¼ cup grated parmesan cheese
1 tablespoon olive oil

Steps:

  • Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch (22 x 33cm) baking dish with nonstick spray.
  • Melt the butter in a large saucepan over medium heat. Add the onion and sauté until softened and very fragrant, about 5 minutes. Stir in the garlic, flour, Italian seasoning, and salt and cook for another minute, until thickened.
  • Slowly pour in the chicken broth and milk and stir to combine. Bring to a simmer, stirring constantly. Once the mixture has thickened, 10-12 minutes, stir in the peas, carrots, and tuna.
  • Spread the cooked egg noodles in the prepared baking dish.
  • Pour the sauce over pasta in the pan and stir to combine. Add 2 cups of cheddar cheese and stir to incorporate. Spread the casserole in an even layer, then sprinkle the remaining cup of cheese on top.
  • In a small bowl, use a fork to mix together the cracker crumbs, Parmesan, and olive oil. Sprinkle over the casserole.
  • Bake the casserole for 15-20 minutes, or until the top is lightly browned and bubbling.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 47 grams, Fat 44 grams, Fiber 2 grams, Protein 24 grams, Sugar 6 grams

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