How to Make Tuna and Rice Casserole - A Step-by-Step Guide

Tuna and rice casserole is a comforting and satisfying dish that is perfect for a weeknight dinner or a potluck gathering. This classic casserole is a great way to use up pantry staples like canned tuna, rice, and a few simple seasonings to create a flavorful and hearty meal. Whether you're looking for a budget-friendly recipe or a crowd-pleasing dish that can be made ahead of time, this tuna and rice casserole is sure to become a new favorite in your dinner rotation.

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Ingredients

  • cooking spray
  • 1 ½ cups milk
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 2 (5 ounce) cans tuna, drained
  • 1 ¼ cups uncooked rice
  • ½ cup chopped celery
  • ⅓ cup diced onion
  • ⅓ cup diced bell pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 55 mins
  • Servings: 6
  • Yield: 1 2-quart casserole

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
  • Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
  • Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.
  • Nutrition

    307 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 23mg
    • Sodium: 835mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 1g
    • Protein: 17g
    • Vitamin C: 8mg
    • Calcium: 123mg
    • Iron: 3mg
    • Potassium: 381mg