In the Pantry Tuna-Rice Casserole

READY IN: 48mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 ounce) can cheese or (10 ounce) can cream of mushroom soup
  • 0.75
    (10 ounce) can milk (use soup can) or (10 ounce) can cream (use soup can)
  • 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
  • 12
    cup frozen green pea, thawed (optional)
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DIRECTIONS

  • 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.
  • Enjoy!
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