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

• Total Time: 48 mins
• Prep Time: 18 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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)

Directions:

1. Cook and drain rice, according to instruction on package.
2. Set aside.
3. Preheat oven to 350°F degrees.
4. In mixing bowl, combine soup and milk; add salt and pepper.
5. Fold in tuna chunks and peas, if using.
6. Lightly butter 1 ½ quart casserole.
7. Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
8. Combine the cracker/cornflake crumbs and butter until well-mixed.
9. Spread over top of casserole.
10. Bake for 30-35 minutes until bubbly and topping is browned.
11. Enjoy!

Reviews

[Chef #1466388]

Inexpensive quick meal. Doubled peas and tuna and added 1/4chopped onion. Topped with crushed croutons since I was out of corn flakes and crackers. Needs more flavor. I might add garlic next time. Thank you!

[Chef Treenie]

I didn't have macaroni for a regular tuna casserole, so using rice instead sounded like a nice idea. I used cream of mushroom soup. I wanted to use the remainder of cheddar cheese I had, but didn't. Decided to use the only crackers I had (Ritz). That added a bit of a sweet taste, but it didn't hurt this dish's possibilities with me. It's a keeper. I'll have to try it using buttery crackers or topping it with cheddar cheese. Thanks for posting!

[Ivy Food Sleuth]

I've made this many times using leftover rice from Chinese takeout. This time I had a wonderful jar of imported Italian tuna. I also chopped up some onion, a stray banana pepper and a jarred pepperdew pepper. Of course a bit of garlic. I used the cheddar cheese soup because I had it but I have make this with both mushroom and celery soup. I topped it off with crushed stuffing croutons. Thanks for posting this.Carol.