Best Tuna Green Bean Rice Casserole Gf Recipes

In the Pantry Tuna-Rice Casserole image

Provided by Caroline Cooks

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 and Green Beans With Rice image

Provided by loof751

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons oil
1/4 small onion
1 (14 ounce) can chicken broth
1 (9 ounce) package frozen Italian cut green beans
1 1/3 cups instant rice
1 teaspoon basil
1/4 teaspoon pepper
1 (13 ounce) can tuna
1 cup cherry tomatoes

Steps:

Chop the onion. Drain the tuna. Cut the cherry tomatoes in half.
Heat oil in a large skillet. Add onion and cook until tender.
Add broth, beans, rice, basil and pepper. Stir to mix well. Bring to a boil, reduce heat, cover, and simmer 3 minutes, until almost all liquid is absorbed and beans are tender-crisp.
Add tuna and tomatoes to skillet. Stir gently to mix. Cover and cook 1 more minute until heated through.

Nutrition Facts : Calories 363.8, Fat 12.4, SaturatedFat 2.3, Cholesterol 35, Sodium 369.7, Carbohydrate 33.2, Fiber 2.8, Sugar 2.9, Protein 27.6

Tuna Noodle Casserole With Green Beans image

Provided by Charlotte J

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups dried medium egg noodles
1 cup frozen green beans
nonstick cooking spray
1 slice whole wheat bread, crumbled into coarse bread crumbs
2 teaspoons butter or 2 teaspoons margarine, melted
2 stalks celery, sliced
3/4 cup red bell peppers or 3/4 cup green bell pepper, chopped
1/2 cup chopped onion
1 (12 fluid ounce) can fat-free evaporated milk
1 (10 3/4 ounce) can condensed low-fat cream of mushroom soup
1 (9 ounce) can tuna in water, drained and flaked (I like to use 2 cans)

Steps:

Prepare pasta according to package directions, adding green beans during last 3 minutes of cooking.
Drain; set aside.
Preheat oven to 375 degrees.
Spray 2-quart casserole dish with nonstick cooking spray.
Coat bread crumbs with melted butter.
Coat large, nonstick skillet with nonstick cooking spray.
Heat over medium-high heat.
Add celery, bell pepper and onion.
Cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender.
Stir in pasta, evaporated milk, soup and tuna; mix well.
Cook for 2 minutes.
Pour into prepared casserole dish.
Sprinkle with bread crumbs.
Bake for 20 to 25 minutes or until bubbly and bread crumbs are golden.