TUNA, CHEESE, AND RICE CASSEROLE
We All Have One of Those "back of The Store Cupboard" Recipes Don't We? This Tuna, Cheese, and Rice Casserole Is Mine. A Simple Yet Nourishing
Provided by Lilly Mathuse
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 °F. Lightly grease a 2-quart casserole dish using butter.
- Melt 4 tablespoons of butter in a skillet over medium-low heat. Add ¼ cup each of onion and celery. Sauté for about 5 minutes until tender. Stir in the 3 tablespoons of flour, ⅛ teaspoon of freshly ground black pepper, and ½ teaspoon of dry mustard. Continue cooking while stirring, until smooth and bubbly.
- Add ½ a teaspoon of Worcestershire sauce and gradually stir in 2 cups of milk. Cook the mixture while stirring, until the sauce thickens. Add 1 cup of the shredded cheese to the mixture and stir until melted.
- Add the flaked tuna and peas to the sauce. If desired, stir in 2 tablespoons of pimiento. Taste and season with salt as needed.
- Spoon half of the hot rice into the prepared baking dish and spread ¾ cup of the cheese over the rice. Top with half of the sauce, then repeat the layers. Make sure that the top layer is the remaining shredded cheese.
- Melt the remaining 2 tablespoons of butter in the pan and toss with 1 cup of bread crumbs in a bowl. Sprinkle the buttered bread crumbs over the top of the casserole.
- Bake in the preheated oven for about 20 minutes until the casserole is hot and bubbling and the bread crumbs are golden brown.
- Cool slightly before serving.
Nutrition Facts : Calories 987, Fat 32g, Carbohydrate 136g, Protein 35g, Cholesterol 91mg, Sodium 789mg
SPICY TUNA RICE BOWL
What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. While this may remind some people of a fried rice dish, this is significantly lighter, and actually very low on the fat content, but that doesn't mean it's not satisfying, and like most rice dishes, it's very comforting.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
- While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
- Turn off heat and let rice sit, covered, for 10 minutes.
- Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.
Nutrition Facts : Calories 583 calories, Carbohydrate 83 g, Cholesterol 17.9 mg, Fat 10.3 g, Fiber 4.4 g, Protein 37.7 g, SaturatedFat 1.9 g, Sodium 1494.8 mg, Sugar 2.7 g
TUNA RICE WITH CHEESE SAUCE
Super quick and easy to make. Tastes great. Perfect on a tight budget! And the cat gets the treat of the Tuna can!!!
Provided by Bruce M.
Categories Tuna
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare rice as directed, mix in tuna before covering and letting set.
- Melt butter in small sauce pan. Stir in flour, salt and pepper until golden brown.
- Add milk and stir until thickened and starting to bubble.
- Add cheese and stir until melted.
- Serve Tuna and rice, pouring cheese sauce over top.
Nutrition Facts : Calories 887.2, Fat 33.3, SaturatedFat 18, Cholesterol 131.1, Sodium 401.5, Carbohydrate 90.2, Fiber 2, Sugar 0.2, Protein 52.4
TUNA AND CHEESE SOUFFLE
Provided by Pierre Franey
Categories dinner, weekday, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Chill 4 individual souffle dishes, each with 1 1/2-cup capacity.
- Melt 1 tablespoon of butter in saucepan and add onion. Cook, stirring, until wilted. Add tuna and cook, stirring, until warm. Put mixture on a board and chop until coarse-fine.
- Meanwhile, bring milk barely to simmer and remove from heat.
- Remove souffle dishes and brush inside of each with butter, using total of 2 tablespoons. Sprinkle inside of each dish with tablespoon of grated cheese. Chill.
- Melt 3 tablespoons of butter and add flour, stirring rapidly with wire whisk. When blended and smooth, add milk, stirring rapidly with whisk. Stir until thickened and smooth. Blend cornstarch and water and stir into simmering mixture. Add mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.
- Add egg yolks while beating briskly with whisk. Cook 5 seconds, no longer, and remove from heat, beating. Scrape mixture into mixing bowl. Stir in tuna mixture. Set aside briefly to cool slightly.
- Beat egg whites until stiff.
- Fold cheese cubes into sauce mixture. Add about 1/3 of beaten whites and beat in rapidly until well distributed. Add remaining whites to mixture and fold in with plastic spatula.
- Fill souffle dishes with mixture and smooth tops. Run thumb at a depth of about 1/2 inch neatly around inside of each dish to clean the top. Arrange dishes on baking sheet and place in oven. Bake 20 minutes until well puffed and golden brown on top. Serve immediately.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 23 grams, Sodium 759 milligrams, Sugar 7 grams, TransFat 1 gram
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