Tuna and Rice Casserole
The ultimate comfort food that's perfect for busy weeknights or cozy family dinners, Tuna and Rice Casserole is easy to make and packed with protein.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 2 cups quick cooking rice
- 10 ounces tuna (2 cans, drained)
- 1 can cream of mushroom soup (10.5 ounces)
- 1.5 cups mozzarella cheese (shredded or cheese of choice) You can also use sharp cheddar or a blend.
- 4 cups chicken or beef broth
- 2 cups frozen or fresh peas
Seasonings
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
Instructions
Preparation
- In a Dutch oven or heavy pot, pour in the broth and bring to a light boil over medium-high heat.
- Stir in the rice, onion powder, peas, black pepper, and paprika. Bring to a boil again, but reduce the heat to medium.
- Cover the pot, lower the heat to low-medium, and let it cook for 15-20 minutes, or until the rice is tender. Keep it covered while it cooks.
- Once the rice is ready, add in the drained tuna, cream of mushroom soup, and cheese. Stir everything together until well combined.
- Turn off the heat and let it sit, uncovered, for about 10 minutes so the cheese can melt perfectly.
Notes
Storage Tips: Can be stored in an airtight container in the fridge for 3-4 days. Reheat in microwave adding a splash of broth if needed. Flavor Variations: Add chopped bell peppers or cooked carrots for extra color and flavor. Substitute tuna with shredded chicken or beans for a vegetarian option.