Classic Tuna and Rice Casserole

Name: Classic Tuna and Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 cups cooked rice (white or brown); 2 cans tuna (drained, 170g each); 1 cup frozen peas (thawed); 1 cup cheddar cheese (shredded); 1 can cream of mushroom soup (284ml); 1/2 cup milk (any kind); 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 cup breadcrumbs (plain or seasoned); 2 tbsp butter (melted)

45 min 6 servings Easy

All Recipes

A comforting tuna and rice casserole that's creamy and satisfying, perfect for a quick family dinner.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

This classic Tuna and Rice Casserole is a staple in Canadian households, beloved for its comforting qualities. It's a dish that brings together pantry staples like canned tuna, rice, and a creamy sauce to create a meal that's both satisfying and straightforward to prepare. Our version ensures a balance of flavours and textures, from the creamy sauce to the crunchy breadcrumb topping. It's designed for busy families who want a hearty meal without spending hours in the kitchen. Whether you're a novice cook or a seasoned pro, this casserole is sure to please.

Instructions

Preheat the oven

Preheat your oven to 180°C (350°F).

Pro tip: Ensure your oven is fully preheated for even cooking.

Prepare the base

In a large bowl, combine the cooked rice, drained tuna, thawed peas, shredded cheese, cream of mushroom soup, milk, onion powder, garlic powder, salt, and pepper.

Pro tip: Mix well to ensure all ingredients are evenly distributed.

Transfer to baking dish

Spread the mixture evenly in a greased 9x13 inch (23x33 cm) baking dish.

Pro tip: Use a spatula to level the top for an even bake.

Prepare the topping

In a small bowl, mix breadcrumbs with melted butter until well combined.

Pro tip: For extra flavour, add a pinch of garlic powder to the breadcrumbs.

Add the topping

Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Pro tip: Ensure a thin, even layer for optimal crunch.

Bake

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.

Pro tip: If the top browns too quickly, cover with foil and continue baking.

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Tips & Tricks

Use canned tuna in water for a lighter dish.
For extra creaminess, mix in a spoonful of sour cream.
Toast breadcrumbs for a crunchy topping.

Frequently Asked Questions

How many calories are in a tuna and rice casserole?

This tuna and rice casserole contains approximately 350 calories per serving.

Can I use fresh tuna instead of canned?

Yes, you can use fresh tuna. Cook and flake it before mixing with other ingredients.

What can I substitute for cream of mushroom soup?

You can substitute with cream of chicken soup or make a homemade white sauce.

How long can I store leftovers?

Store leftovers in the fridge for up to three days or freeze for up to two months.

Can I make this casserole ahead of time?

Yes, prepare the casserole and refrigerate for up to 24 hours before baking.

Serving Suggestions

Serve this tuna and rice casserole with a side salad for a complete meal. It's also excellent with a glass of crisp white wine. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven at 180°C (350°F) until warmed through, about 20 minutes. This dish also freezes well; simply thaw in the fridge overnight before reheating.

Nutrition per serving

350

Calories

22g

Protein

15g

Fat

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