Tuna, Cheese, and Rice Casserole

Close up of Tuna and Rice Casserole

The Spruce / Diana Rattray

  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
987 Calories
32g Fat
136g Carbs
35g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 987
% Daily Value*
Total Fat 32g 41%
Saturated Fat 17g 86%
Cholesterol 91mg 30%
Sodium 789mg 34%
Total Carbohydrate 136g 49%
Dietary Fiber 7g 24%
Protein 35g
Calcium 463mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cheesy and delicious tuna and rice bake is the answer to mealtime blahs, and the whole family will be happy. Cook the rice the day before to make preparation even faster.

We made this again recently and added some diced pimiento for extra color and flavor.


  • 1/4 cup minced onion
  • 1/4 cup chopped celery
  • 6 tablespoons butter (divided)
  • 3 tablespoons flour
  • 1/8 teaspoon freshly ground black pepper (or to taste)
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 2 cups milk
  • 8 ounces shredded Sharp cheddar cheese (divided)
  • 1 can (7 ounces) tuna (drained and flaked)
  • 1 to 1 1/2 cups cooked frozen or canned peas (drained)
  • 2 tablespoons diced pimiento (optional)
  • Kosher salt (to taste)
  • 4 cups hot cooked rice
  • 1 cup fresh breadcrumbs

Steps to Make It

  1. Heat the oven to 400 F (200 C/Gas 6). Butter a 2-quart baking dish.

  2. In a large skillet over medium-low heat, cook onion and celery in 4 tablespoons of butter until tender, about 5 minutes. Stir in flour, pepper, and dry mustard. Continue cooking, stirring, until smooth and just bubbly. Add Worcestershire sauce and gradually stir in milk. Cook, stirring, until thickened. Add about half of the cheese to the sauce mixture; stir until melted. Add flaked tuna and peas. If desired, stir in the pimientos. Taste and add salt, as needed.

  3. Spoon half of the hot rice into the prepared baking dish and spread about half of the remaining cheese over the rice; top with half of the hot tuna mixture, then repeat layers. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle crumbs over the top.

  4. Bake in the preheated oven for 20 minutes or until the bread crumb topping is lightly browned and the casserole is bubbly around the edges.

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