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Tuna and Rice Casserole

4

0 min

Tuna and Rice Casserole

Tuna and Rice Casserole Photo 1

Time

0 min

Serving

6 persons

Calories

307

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
This is a recipe I made combining two different casserole recipes I already had. I usually serve this tuna and rice casserole as a main dish with a side of salad.

Ingredients

  • cooking spray:
  • ½ cups milk: 1 piece
  • condensed cream of celery soup: 1 can (10.5 ounce can)
  • condensed cream of mushroom soup: 1 can (10.5 ounce can)
  • tuna: 2 cans (5 ounce cans, drained)
  • ¼ cups uncooked rice: 1 piece
  • celery: 0.5 cup (chopped)
  • onion: 0.33333 cup (diced)
  • bell pepper: 0.33333 cup (diced)
  • garlic: 1 Tbsp (minced)
  • oregano: 1 tsp (dried)
  • parsley: 1 tsp (dried)
  • ground black pepper: 0.5 tsp
  • salt: 0.25 tsp

Metric Conversion

Stages of cooking

Tuna and Rice Casserole Photo 21
Tuna and Rice Casserole Photo 32
Tuna and Rice Casserole Photo 43
  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
    Tuna and Rice Casserole Photo 2
  2. Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
    Tuna and Rice Casserole Photo 3
  3. Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.
    Tuna and Rice Casserole Photo 4

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