Tuna and Brown Rice Casserole with White Wine Sauce

Name: Tuna and Brown Rice Casserole with White Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (5 Oz. Size) Tuna, Drained; 2 teaspoons Lemon Juice; 2 cups Cooked Brown Rice; 1 cup Frozen Peas; 1 can (10.75 Oz. Size) Cream Of Chicken Soup (or Homemade Version Below); 1/4 cups Semi Sweet White Wine; 1 teaspoon Worcestershire Sauce; 1/2 teaspoons Ground Pepper; 1/2 cups Shredded Swiss Cheese; 1 Tablespoon Unsalted Butter; 6 Tablespoons All-purpose Flour; 3/4 cups Skim Milk; 1/4 cups Soy Sauce; 1/2 cups Water; 1/4 teaspoons Salt; 1/4 teaspoons Black Pepper; ⅛ teaspoons Dried Parsley; ⅛ teaspoons Ground Oregano

Servings: persons

2 cans (5 Oz. Size) Tuna, Drained
2 teaspoons Lemon Juice
2 cups Cooked Brown Rice
1 cup Frozen Peas
1 can (10.75 Oz. Size) Cream Of Chicken Soup (or Homemade Version Below)
1/4 cups Semi Sweet White Wine
1 teaspoon Worcestershire Sauce
1/2 teaspoons Ground Pepper
1/2 cups Shredded Swiss Cheese
1 Tablespoon Unsalted Butter
6 Tablespoons All-purpose Flour
3/4 cups Skim Milk
1/4 cups Soy Sauce
1/2 cups Water
1/4 teaspoons Salt
1/4 teaspoons Black Pepper
⅛ teaspoons Dried Parsley
⅛ teaspoons Ground Oregano

1
For the casserole:
2
Preheat oven to 350 F.
3
Mix the tuna, lemon juice, rice and peas in a medium bowl.
4
Spread tuna mixture into a greased 8x8-inch baking dish.
5
In a sauce pan, combine the soup (canned or homemade, below), white wine, Worcestershire sauce and pepper.
6
Heat to boiling.
7
Then remove from heat and spread sauce over the tuna mixture.
8
Sprinkle with cheese.
9
Bake for 30 minutes.
10
For the cream soup:
11
Heat a sauce pan over medium heat and melt butter.
12
Whisk in flour and continue cooking until thick and golden brown (but not too brown), about 1 minute, whisking constantly.
13
Slowly pour in milk, soy sauce and water and whisk again.
14
Cook for 2-3 minutes, stirring constantly, until flour has been incorporated and mixture is lightly bubbling.
15
Add salt, pepper, parsley and oregano.
16
Stir, then reduce heat to medium-low and cook until thickened.
17
This could take about 10 minutes.
18
Season again to taste.
19
Let cool, then use in your recipe in place canned of cream soup.
20
Note: To make cream of chicken soup, substitute 3/4 cup chicken stock for the soy sauce and water.
21
(Recipe adapted from Our Family Eats.)

969

kcal

Calories

Fat

102

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cans (5 Oz. Size) Tuna, Drained, 2 teaspoons Lemon Juice, 2 cups Cooked Brown Rice, 1 cup Frozen Peas, and more.

Yes, Tuna and Brown Rice Casserole with White Wine Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!