Tuna & Rice Casserole
Created by KittenCal on November 7, 2011
- Servings: 5
- Prep Time: 20m
- Cook Time: 35m
- Recipe #2181
Ingredients
- 1 can (10 3/4 ounce) condensed cream of chicken soup (undiluted)
- 3/4 cup mayonnaise (do not use salad dressing)
- 1/4 cup milk
- 1/3 cup melted butter
- 2 tablespoon lemon juice (bottled or fresh)
- 1/2 to 1 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- Fresh ground black pepper (to taste)
- 1 to 2 cans (170 grams) tuna (chunk light or white tuna, hand-squeeze out the moisture)
- 2 cups cooked rice
- 1 small onion, finely chopped
- 1 medium celery rib, finely diced
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup freshly grated Parmesan cheese
How to Make
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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).
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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.
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Step 3: Mix in the tuna, rice, onion and cheddar cheese.
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Step 4: Transfer to baking dish.
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Step 5: Sprinkle the top with parmesan cheese.
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Step 6: In another bowl combine the crushed cracker crumbs with 3 tablespoons melted butter, then sprinkle over the top.
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Step 7: Bake uncovered for about 35-40 minutes or until hot and bubbly.
Nutritional Facts
- 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