Description
This tuna rice casserole is an easy, comforting dish that combines canned tuna with rice, vegetables, and cheese. It’s a great alternative to traditional noodle casseroles.
Ingredients
Scale
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup mayonnaise
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 (5 ounce) cans tuna, drained and flaked
- 3 cups cooked white rice
- 1 cup shredded cheddar cheese
- 1/2 cup crushed potato chips (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the cream of mushroom soup, milk, and mayonnaise until smooth.
- Stir in the chopped celery and onion.
- Gently fold in the drained and flaked tuna and the cooked white rice.
- Pour the mixture into a 9×13 inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- If desired, sprinkle the crushed potato chips over the cheese for added crunch.
- Bake for 25-30 minutes, or until bubbly and the cheese is melted and lightly browned.
- Remove from oven and let stand for a few minutes before serving.
Notes
- You can substitute cream of chicken or cream of celery soup for cream of mushroom.
- Add frozen peas or corn for extra vegetables.
- For a richer flavor, use a mix of cheddar and mozzarella cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
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