Recipe by Caroline Cooks
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
Top Review by Skitzoid Lady
Pretty good recipe. I added Italian herb seasoning, celery seed and garlic salt. Instead of bread crumbs or cornflake crumbs, I used French fried onions. I also only used 8 oz of milk instead of 10 oz, because I didn't want it ending up soupy. I added sauteed onions and mushrooms. My family loved it! I was kind of surprised. They generally turn their noses up at this kind of stuff.
- 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 See How It's Made
- Cook and drain rice, according to instruction on package.
- Set aside.
- Preheat oven to 350°F degrees.
- In mixing bowl, combine soup and milk; add salt and pepper.
- Fold in tuna chunks and peas, if using.
- Lightly butter 1 ½ quart casserole.
- Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
- Combine the cracker/cornflake crumbs and butter until well-mixed.
- Spread over top of casserole.
- Bake for 30-35 minutes until bubbly and topping is browned.