Tuna & Rice Casserole
Recipe: #2181
November 07, 2011
Categories: Casseroles, Tuna, Brunch, Oven Bake, Gluten-Free, No Eggs, more
"This casserole may be completely prepared and refrigerated until ready to bake, also it may be doubled and baked in a 13 x 9-inch baking dish. Prep time does not include making the rice"
Ingredients
Nutritional
- Serving Size: 1 (376.2 g)
- Calories 684.7
- Total Fat - 42 g
- Saturated Fat - 19.2 g
- Cholesterol - 93.8 mg
- Sodium - 1894 mg
- Total Carbohydrate - 51.1 g
- Dietary Fiber - 1 g
- Sugars - 4.5 g
- Protein - 26.3 g
- Calcium - 527 mg
- Iron - 2.9 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F, then grease an 11 x 7-inch baking dish (can use a 2-1/2-quart casserole).
Step 2
In a large bowl mix the condensed soup with the next 5 ingredients and the salt and pepper until smooth and well combined.
Step 3
Mix in the tuna, rice, onion and cheddar cheese.
Step 4
Transfer to baking dish.
Step 5
Sprinkle the top with parmesan cheese.
Step 6
In another bowl combine the crushed cracker crumbs with 3 tablespoons melted butter, then sprinkle over the top.
Step 7
Bake uncovered for about 35-40 minutes or until hot and bubbly.
Tips
No special items needed.