TUNA RICE CASSEROLE
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)
Provided by moddie2bert
Number Of Ingredients 9
Steps:
- Add all ingredients to a rice cooker and cook 20 minutes or until pops to keep warm.
TUNA & RICE CASSEROLE
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
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
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
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
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
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
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
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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4.7/5 (7)Total Time 45 minsCategory CasseroleCalories 576 per serving
- Add the rice and stock to a medium-sized pot over high heat. Bring to a boil then reduce the heat to low and simmer for 12 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes while you prepare the rest of the casserole.
- Heat 3 cups of the milk in a medium-sized pot over medium-high heat. Once it is hot, but not boiling, mix the remaining ½ cup of milk with the cornstarch and add it to the pot. Whisk it continuously while it thickens then remove the pot from the heat.
- Add the cheese and whisk until it melts. Stir in the tuna and the juice from the cans. Season with salt and pepper.
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