Total Time
40mins
Prep 15 mins
Cook 25 mins

A quick & easy weeknight dinner.

Ingredients Nutrition

Directions

  1. Drain oil/water from tuna.
  2. In a saucepan, saute green pepper & onions.
  3. Blend in soup.
  4. Add milk & beat.
  5. Place rice in greased 1 1/2 quart casserole dish.
  6. Arrange tuna over rice & pour saucee on top.
  7. Bake at 350F for 25 minute.

Reviews

(3)
Most Helpful

This recipe was okay. It is not one of my husband's and my favorites. With all the really good recipes out there, I probably won't make this recipe again.

luv2cook4fun December 23, 2009

My husb thought this was so good - he ate the whole thing! I liked it, too, and it was quick and simple (and cheap!) to make! I used light tune (in water), 1% milk and the 98% fat-free soup (I think ANY cream soup would be a good variation) to reduce fat and calories! Made it another time and used cream of celery soup plus added chopped orange peppers, hot pepper, garlic, and yellow squash. I think I'll add some cheese on top to it next time! THANKS!

ramsey_penegar September 23, 2008

I made this for my sister. Her husband hates tuna and she never gets it at home. I did add 1/2 c drained canned peas and 6 white button mushrooms sliced as well as shredded swiss cheese over the top. It is a wonderful base for a good tuna casserole. We all loved it and it so easy to make. It was good to have a change from noodles all the time with tuna. The flavor was very good and the mushroom soup blended well with the rice and tuna. Thanks so much for sharing it!!!

OceanLuvinGranny July 24, 2008

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