TUNA RICE CASSEROLE

Tuna Rice Casserole image

My Mom used to make this when I was a kid. Quick, easy and satisfying. Especially on a cold winter evening when you want something hot and heart warming.

Provided by Julia Ferguson

Time 1h10m

Number Of Ingredients 11

Ingredients

1 c instant rice (such as minute rice)
1 c water
2 6 oz cans tuna, drained (i use water packed but use what you like)
1 can(s) cream of chicken soup or cream of celery soup
1/2 c celery, finely diced
1/4 c onion, finely diced
1/4 tsp dried parsley
the empty soup can filled half way with milk
pepper to taste
6-8 oz shredded cheese ( i use colby or mild cheddar) use your favorite
non stick cooking spray

Steps:

1. Preheat oven to 350 degrees F.
2. Spray casserole dish with cooking spray.
3. Bring water to boil, add rice, cover and remove from heat; let sit until liquid is absorbed.
4. Mix together soup and milk from the soup can; stir until smooth. Add tuna, celery, onion, parsley and pepper.
5. Pour soup mixture over rice, mix to combine all ingredients. If mixture is too dry add a little more milk, you want it creamy but not soupy. Place mixture in casserole dish and bake 45-50 min. or until hot and bubbly, stir, add cheese to top of casserole and place back in oven until cheese is melted.

*** Explore more Tuna Rice Casserole Recipes »

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