Tuna Rice Casserole ~ We’ve 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 small onion, finely chopped
- 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 rice 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?