Baked Brown Rice & Tuna Casserole
Added November 28, 1999 | Recipe #5030
Total Time:
Prep Time:
Cook Time:
Directions:
1
Saute celery in butter until tender crisp.
2
Add brown rice, tuna, eggs and lemon juice. Fold in mayonnaise. Season to taste.
3
Turn into shallow buttered 1 1/2 quart casserole. Top with onion rings.
4
Bake at 350 for 20 minutes.
Ratings & Reviews:
It was simple and delightful, I added a leek with the celery when sauteing and crumbled potato chips on top and didn't have to make a trip to the store :) Next time I will add some capers to amp up the tartness, although marinated artichoke heart would be awesome as well. Thanks for a great basic recipe.
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Made for a quick, yummy supper! We made a couple of modifications: added some onions, cherry tomatoes and fresh spinach as well as sprinkled a little bread crumbs on top for some crunch. DIdn't have the time to boil the eggs, but don't think it made much difference. One year old DD ate it up! Thanks!
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Great tasting, inexpensive and all ingredients already on hand.
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Nutritional Facts for Baked Brown Rice & Tuna Casserole
Serving Size: 1 (254 g)
Servings Per Recipe: 6
Amount Per Serving
% Daily Value
Calories 634.2
Calories from Fat 205
32%
Total Fat 22.8 g
35%
Saturated Fat 5.1 g
25%
Cholesterol 130.0 mg
43%
Sodium 374.9 mg
15%
Total Carbohydrate 82.7 g
27%
Dietary Fiber 3.8 g
15%
Sugars 4.3 g
17%
Protein 23.9 g
47%
The following items or measurements are not included:
French fried onion rings
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