Tuna-Rice Casserole Recipe

Name: Tuna-Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. Minute rice (raw); 1/2 tsp. salt; 1 1/4 c. boiling water; 1 can cream of mushroom soup; 1 c. milk; 1/4 tsp. pepper; 1 can cream of celery soup; 2 (7 oz.) cans tuna; 1 pkg. frozen peas; 1/2 c. fine dry bread crumbs; 1/4 c. melted butter; 1 tsp. paprika; 1/4 c. Parmesan cheese

Servings: persons

2 c. Minute rice (raw)
1/2 tsp. salt
1 1/4 c. boiling water
1 can cream of mushroom soup
1 c. milk
1/4 tsp. pepper
1 can cream of celery soup
2 (7 oz.) cans tuna
1 pkg. frozen peas
1/2 c. fine dry bread crumbs
1/4 c. melted butter
1 tsp. paprika
1/4 c. Parmesan cheese

1
Add rice to 1/2 teaspoon salt and 1 1/4 cup boiling water. Bring to a boil, cover and turn off heat.
2
Let stand 13 minutes. Mix soups, milk, pepper and tuna.
3
Combine with rice and frozen peas.
4
Put in a large shallow baking dish.
5
Mix bread crumbs, butter, paprika and Parmesan cheese.
6
Sprinkle around the edge and crisscross on top.
7
Bake at 350u00b0 for 25 minutes.

1444

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 c. Minute rice (raw), 1/2 tsp. salt, 1 1/4 c. boiling water, 1 can cream of mushroom soup, and more.

Yes, Tuna-Rice Casserole 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.

Tuna-Rice Casserole

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