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Tuna Rice Casserole

Tuna Rice Casserole Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked white rice
  • 2 (5 oz) cans tuna in water, drained
  • 1 (10.5 oz) can cream of mushroom soup
  • ⅔ cup whole milk
  • 1 cup frozen peas
  • ½ cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup shredded sharp cheddar cheese
  • ½ cup plain panko breadcrumbs
  • 1 tbsp olive oil or melted butter

Method
 

  1. Heat oven to 375°F (190°C). Melt butter in a large skillet over medium heat and cook onion 4 minutes until soft. Add garlic and cook 30 seconds.
  2. Whisk in soup and milk until smooth, then stir in salt, pepper, and cheddar cheese until melted.
  3. Remove from heat and fold in rice, tuna, and peas until evenly mixed.
  4. Transfer to a greased 2-quart baking dish, top with breadcrumbs tossed with oil, and bake 25-30 minutes until bubbling and golden.
  5. Let rest 5 minutes, then scoop into bowls and serve hot.

Notes

If you prefer a thicker crispy layer, mix the breadcrumbs with the cheese instead of folding cheese into the sauce. Leftover casserole keeps well refrigerated and tastes even better after a night in the fridge.