Recipes / Rice

Tuna Rice Casserole Supreme

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Recipe by Chef #1469853

This is a simple tuna rice casserole that taste great. Makes a lot for plenty of leftovers. Feeds 8-10

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READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 2 1⁄2
    cups of basmiti rice (uncooked)
  • 4
    cups of water for cooking rice
  • 1
    tablespoon olive oil
  • 4
    (5 ounce) cans albacore tuna (drained) or 20 ounces of any kind tuna (drained)
  • 1
    medium sweet onion, chopped small
  • 2
    stalks celery, chopped small
  • 1
    cup frozen sweet peas
  • 2
    teaspoons salt
  • 1
    (10 ounce) can Campbell's Cream of Mushroom Soup
  • 1
    (10 ounce) can of campbells cream of celery soup
  • 1
    (10 ounce) can of campbells cheddar cheese soup
  • 1
    empty soup can whole milk
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DIRECTIONS

  • Bring the water to a boil & add 1 tbs. of olive oil and the rice.
  • Stir once then put heat on low & cover tightly with lid and do not remove lid
  • during cooking for15 minutes Set aside when done.
  • Meanwhile, saute your chopped onions and celery together in a little olive oil for a few minutes to soften a little. Set aside.
  • Put all 3 of the soups in a large mixing bowl and blend together with the milk using a large spoon. Then add all of the rest of the ingredients(except the rice) and blend together. Blend in the cooked rice last.
  • Now, transfer the mixture to a large 13x9 lightly greased baking dish, If you like, you can sprinkle parmesan cheese on top.
  • Bake at 350 degrees for 40 minutes uncovered. Enjoy.
  • SERVES 8-10.
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