Tuna Rice Casserole ~ We have all had those days when you lift your head up from a full day of working and notice it’s 4 o’clock. Often, I know exactly what we’re having for supper, but still, there are many times, I have absolutely no idea what to make.
This recipe for Tuna Rice Casserole is perfect for those, “I have absolutely no idea what we’re going to have for supper days!
It’s quick, it’s easy, it’s tasty and you most likely have everything you will need sitting in your pantry and freezer right now. I don’t know about you, but being able to throw something together without needing to stop at or run to the grocery store is a HUGE bonus for me.
The original recipe calls for white canned tuna in water, but I often substitute a big can of white chicken meat or leftover chicken or turkey and it still tastes fantastic.
Before you read the recipe and have a stroke, I will warn you that the topping is crushed potato chips. I do use the crushed chips because let’s face it, we all know how yummy chips are. Plus, this is only something I make a few times a year…so I think of it as a little, tasty treat.
That being said, if you don’t want to use the chips, I see no reason why you couldn’t substitute buttered panko, cracker or bread crumbs.
Keep all the ingredients on hand and I hope this recipe for Tuna Rice Casserole will rescue you the next time you glance at the clock, notice it’s almost supper time and you’re wondering, what the heck can we have!
I like to start the rice right away, it takes the longest to prepare.
While the rice is cooking, butter your casserole dish, add your soup and milk and give it a good stir. When it’s nicely mixed with no lumps add in your onion, tuna, salt and pepper and give it another stir.
Sprinkle the frozen peas over the mixture.
Add your cooked rice in an evenish (I think that’s a word…lol) layer.
Sprinkle with crushed plain potato chips and bake in a 350 degree F. oven, uncovered, for 30 minutes.
- 1 can condensed cream of celery soup
- ½ soup can of milk
- 1 can white tuna (You may substitute with 1 can white meat chicken or 1 cup chopped, cooked chicken or turkey)
- Salt and pepper to taste
- 1 cup frozen peas
- Cooked rice, enough for 6 servings
- Couple big handfuls of plain chips, crushed
- Preheat oven to 350 degrees F.
- To a buttered casserole dish add creamed soup and milk. Stir well to combine.
- Stir in chopped onion and tuna.
- Season with salt and pepper.
- Sprinkle frozen peas over the top.
- Top peas with cooked rice.
- Sprinkle with crushed chips.
- Bake, uncovered for 30 minutes.
- Serve hot and enjoy!
I hope you enjoy this recipe for Tuna Rice Casserole and maybe it will become your old standby too! As always, if you have any questions at all, feel free to ask and I will do my very best to answer.
What is your favourite go-to meal for a busy night?
I love this. and especially you can substitute engredients according to what you have on hand. I’ve used salt and vinegar chips, barbeque chips or any flavour you like.
My daughter used to call this ‘Chippy Cassereole.
Have never thought of making tuna casserole with rice. I always use noodles, but I love this idea. Going to give this one a try. And hey, I like the idea of crushed potato chips :) Thanks for sharing.
This is definitely a family favourite. Thanks for reminding me about this recipe :)
You’re very welcome and it’s a family favourite here too, Denise!
Definitely simple and easy which is great, will have to try this out with my family and see what they think. Thanks for the recipe.
You’re very welcome, Judy, hope your family enjoys it.
I read in the directions add milk, but the ingredients don’t mention milk. How much do I need and do I mix it with the soup?
I’m so sorry, Diane. Add 1/3 of a cup. Thanks for letting me know, I will fix the recipe. Monica
Omg that looks delicious! Can’t wait to try it!