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Tuna Rice Casserole Recipe Mushroom Soup

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Tuna Rice Casserole The Panicked Foodie
Tuna Rice Casserole The Panicked Foodie from thepanickedfoodie.com

Description

Tuna rice casserole with mushroom soup is a delicious and easy-to-make dish that is perfect for busy weeknights or lazy weekends. This casserole is loaded with tuna, rice, vegetables, and creamy mushroom soup that makes it a comfort food. It is a hearty and filling meal that your whole family will love.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 30 minutes.

Ingredients

  • 2 cans of tuna, drained
  • 1 cup of uncooked rice
  • 1 can of cream of mushroom soup
  • 1 cup of milk
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped celery
  • 1/2 cup of chopped carrots
  • 1/2 cup of frozen peas
  • 1/2 cup of shredded cheddar cheese
  • 1 teaspoon of garlic powder
  • 1 teaspoon of paprika
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 tablespoons of olive oil

Equipment

  • Large skillet
  • Baking dish
  • Mixing bowl
  • Spatula

Method

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Cook the rice according to the package instructions and set it aside.
  3. In a large skillet, heat the olive oil over medium heat.
  4. Add the chopped onion, celery, and carrots to the skillet and cook for 5 minutes or until the vegetables are tender.
  5. Add the garlic powder, paprika, salt, and black pepper to the skillet and stir until combined.
  6. Stir in the cream of mushroom soup and milk into the skillet and cook for 5 minutes.
  7. Stir in the drained tuna, cooked rice, frozen peas, and shredded cheddar cheese into the skillet and mix well.
  8. Transfer the mixture to a baking dish and bake for 20 minutes or until the cheese is melted and bubbly.
  9. Serve hot and enjoy!

Notes

This recipe can be easily customized by using different vegetables, such as broccoli or green beans, or by adding more seasoning, such as cumin or chili powder. You can also use other types of canned fish, such as salmon or sardines, instead of tuna.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 345
  • Protein: 23g
  • Fat: 12g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Sugar: 5g
  • Sodium: 837mg

Recipe Tips

  • You can use either white or brown rice for this recipe.
  • If you don't have a can of cream of mushroom soup, you can make your own by combining 1 can of condensed cream of chicken soup and 1 can of condensed mushroom soup.
  • You can use fresh or frozen vegetables for this recipe.
  • If you want to make this recipe ahead of time, you can prepare the casserole and refrigerate it overnight. Just take it out of the fridge 30 minutes before baking and add 5-10 minutes of baking time.
  • You can also freeze this casserole for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

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