Prep 15 mins
Cook 25 mins
A quick & easy weeknight dinner.
- 1 (7 ounce) can tuna
- 1⁄4 cup chopped onion
- 1 cup milk
- 1⁄4 cup chopped green pepper
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2 1⁄2 cups cooked rice
- Drain oil/water from tuna.
- In a saucepan, saute green pepper & onions.
- Blend in soup.
- Add milk & beat.
- Place rice in greased 1 1/2 quart casserole dish.
- Arrange tuna over rice & pour saucee on top.
- Bake at 350F for 25 minute.
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.
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!
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!!!