Tuna, Pea, and Brown Rice Casserole

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Total Time
1hr 10mins
40 mins
30 mins

A slightly different version of the old stand-by tuna casserole. A quick, cheap, tasty meal.

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  • 1 cup brown rice, cooked
  • 1 (10 3/4 ounce) cancampbell condensed golden mushroom soup
  • 1 (6 ounce) canchunk light tuna packed in oil, drained and flaked
  • 1 cup frozen peas, cooked and drained
  • pepper, to taste
  • 2 tablespoons dry breadcrumbs
  • 12 cup shredded sharp cheddar cheese


  1. Butter a 1 1/2 quart casserole dish; set aside.
  2. In a mixing bowl, mix together the first 5 ingredients.
  3. Sprinkle the breadcrumbs evenly over the bottom of the casserole dish.
  4. Transfer the tuna-rice mixture into the casserole dish and spread out evenly.
  5. Sprinkle cheese evenly over the top.
  6. Bake in a 350° oven for 25-30 minutes or until bubbly.
Most Helpful

4 5

Doubled the rice and tuna. Kept it to one can of mushroom soup and added a bit of veg. broth to moisten the rice. Also added a bit of seasoning, garlic powder and parsely and french fried onion on top in the last five minutes of cooking. Enjoyed it for a quick comfort meal.

5 5

Lovely and easy, kept the recipe the same and it came out fantastic, it's a keeper!

5 5

Tasty and QUICK! Next time I will double the recipe because it doesn't make enough! I thought I was missing a major ingredient! Or maybe just add more peas or another veggie for "bulk". Also, I will use the REGULAR Cream of Mushroom soup next time. I thought the flavor of the GOLDEN Mushroom was just too rich for this mild dish.