In The Pantry Tuna Rice Casserole Food

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IN THE PANTRY TUNA-RICE CASSEROLE



In the Pantry Tuna-Rice Casserole image

My 2 sons grew up on this casserole. Young children, especially like this. Not spicy, but creamy. The ingredients are usually in everyone's pantry, hence the title. LOL

Provided by Caroline Cooks

Categories     One Dish Meal

Time 48m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (10 ounce) can cheese or 1 (10 ounce) can cream of mushroom soup
0.75 (10 ounce) can milk (use soup can) or 0.75 (10 ounce) can cream (use soup can)
3 cups cooked long-grain rice
1 (7 ounce) envelope albacore tuna, in chunks (Star Kist)
1 cup buttery crackers or 1 cup corn flake crumbs, crushed
3 tablespoons butter, softened
salt and pepper
1/2 cup frozen green pea, thawed (optional)

Steps:

  • Cook and drain rice, according to instruction on package.
  • Set aside.
  • Preheat oven to 350°F degrees.
  • In mixing bowl, combine soup and milk; add salt and pepper.
  • Fold in tuna chunks and peas, if using.
  • Lightly butter 1 ½ quart casserole.
  • Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
  • Combine the cracker/cornflake crumbs and butter until well-mixed.
  • Spread over top of casserole.
  • Bake for 30-35 minutes until bubbly and topping is browned.
  • Enjoy!

TUNA GARDEN CASSEROLE



Tuna Garden Casserole image

This easy to prepare version of the classic tuna casserole contains leafy greens, bell pepper, and penne noodles. You can easily substitute the vegetables with what you have in the refrigerator.

Provided by John Stine

Categories     Seafood     Fish     Tuna

Time 55m

Yield 8

Number Of Ingredients 15

8 ounces penne pasta
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
2 cloves garlic, crushed
salt, to taste
ground black pepper, to taste
¼ cup sherry
½ pound kale, stems removed and leaves coarsely chopped
1 (14.1 ounce) can potato leek soup
1 cup vegetable broth
1 (5 ounce) can tuna packed in water, drained
1 cup shredded mozzarella cheese
⅓ cup herb seasoned bread crumbs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
  • Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
  • Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
  • Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.

Nutrition Facts : Calories 284 calories, Carbohydrate 38.6 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.4 g, Sodium 472.4 mg, Sugar 3.3 g

TUNA RICE CASSEROLE



Tuna Rice Casserole image

A nice quick and easy recipe for tuna. It makes a wonderfully light lunch...easily doubled.

Provided by TOPPER2

Categories     Seafood     Fish     Tuna

Time 30m

Yield 2

Number Of Ingredients 9

1 ½ cups instant rice
1 ½ cups water
1 clove garlic, minced
2 tablespoons finely chopped onion
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (5 ounce) can tuna, drained
½ cup mozzarella cheese, shredded
¼ cup tomatoes, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.
  • Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.
  • Bake in a preheated oven for 20 minutes.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 61.9 g, Cholesterol 37 mg, Fat 5.8 g, Fiber 2 g, Protein 28.9 g, SaturatedFat 3.1 g, Sodium 802.1 mg, Sugar 1.4 g

TUNA & RICE CASSEROLE



Tuna & Rice Casserole image

Make and share this Tuna & Rice Casserole recipe from Food.com.

Provided by badonkydonk

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/3 cups brown rice or 1 1/3 cups white rice
1 (10 3/4 ounce) can cream of mushroom soup
1 1/3 cups water
1 (6 ounce) can tuna fish, drained
1 cup frozen peas
2 cups mozzarella cheese

Steps:

  • Preheat oven to 400* and put rice and tuna into casserole dish.
  • On the stove, heat soup, adding the water to it. Bring to a boil.
  • Add peas, stir and bring to boil again.
  • Pour on top of rice. Lay cheese on top.
  • Bake at 400 degrees for 20 minutes.

Nutrition Facts : Calories 538, Fat 19.3, SaturatedFat 8.9, Cholesterol 57, Sodium 1032.9, Carbohydrate 58.9, Fiber 3.7, Sugar 4.2, Protein 31.3

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