This is an easy tuna casserole made with rice instead of the traditional pasta or egg noodles. Feel free to add frozen thawed English peas or peas and carrots to the casserole mixture.
Use two small cans — about 5 to 6 ounces each — or a large 12-ounce can of tuna.
- 1/4 cup butter (divided)
- 8 ounces mushrooms (sliced)
- 1/2 cup celery (chopped)
- 1/4 cup onion (chopped)
- 2 tablespoons flour (all-purpose)
- 2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 can/9 to 12 ounces tuna (white, drained and flaked)
- 2 cups white rice (hot, cooked)
- 1/2 cup Cheddar cheese (mild, shredded, divided)
- 1/3 cup bread crumbs (fine dry, or cracker crumbs)
- Paprika to taste
Heat the oven to 375 F.
Lightly butter a 2-quart casserole.
Melt the butter in a saucepan or saute pan over low heat; cook the mushrooms, celery, and chopped onion until tender and onion is translucent.
Blend in the flour and cook, stirring, for 2 minutes. Remove from the heat and gradually stir the milk into the flour mixture. Add salt and cayenne pepper; return to heat and cook, stirring constantly, until thickened.
In a bowl, combine tuna with the cooked rice and all but 2 tablespoons of the shredded cheese. Add the sauce mixture and gently mix. Turn the rice and tuna mixture into the prepared casserole.
Melt the remaining 2 tablespoons of butter; toss the melted butter with the cracker crumbs or bread crumbs.
Sprinkle crumbs and remaining cheese over casserole. Sprinkle with paprika.
Bake in the preheated oven for about 30 minutes, until hot and bubbly.
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|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||12 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||4 g|