1/3 Photos of In the Pantry Tuna-Rice Casserole
Caroline Cooks's Note:
My 2 sons grew up on this casserole. Young children, especially like this. Not spicy, but creamy. The ingredients are usually in everyone's pantry, hence the title. LOL
My Private Note
Units: US | Metric
- 1 (10 ounce) can cheese or 1 (10 ounce) can cream of mushroom soup
- 0.75 (10 ounce) can milk (use soup can) or 0.75 (10 ounce) can cream (use soup can)
- 3 cups cooked long-grain rice
- 1 (7 ounce) envelope albacore tuna, in chunks (Star Kist)
- 1 cup buttery crackers or 1 cup corn flake crumbs, crushed
- 3 tablespoons butter, softened
- salt and pepper
- 1/2 cup frozen green pea, thawed (optional)
- 1Cook and drain rice, according to instruction on package.
- 2Set aside.
- 3Preheat oven to 350°F degrees.
- 4In mixing bowl, combine soup and milk; add salt and pepper.
- 5Fold in tuna chunks and peas, if using.
- 6Lightly butter 1 ½ quart casserole.
- 7Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
- 8Combine the cracker/cornflake crumbs and butter until well-mixed.
- 9Spread over top of casserole.
- 10Bake for 30-35 minutes until bubbly and topping is browned.
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Nutritional Facts for In the Pantry Tuna-Rice Casserole
Serving Size: 1 (235 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 630.9
- Calories from Fat 299
- Total Fat 33.2 g
- Saturated Fat 18.8 g
- Cholesterol 97.1 mg
- Sodium 1090.3 mg
- Total Carbohydrate 49.9 g
- Dietary Fiber 0.7 g
- Sugars 1.0 g
- Protein 31.6 g