Maxcine'S Tuna And Rice Casserole
A comforting tuna and rice casserole with creamy mushroom sauce, vegetables, and melted cheddar cheese, ideal for quick weeknight dinners or family gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine cooked rice, drained tuna, cream of mushroom soup, cooked peas, cooked carrots, milk, salt, celery powder, and pepper.
- Add sautéed celery and onion to the mixture and stir well.
- Pour the mixture into a greased baking dish.
- Sprinkle grated Cheddar cheese evenly on top of the casserole.
- Bake in the preheated oven until the cheese is slightly brown, about 20-25 minutes.
Tips & Substitutions
For a creamier casserole, consider using sour cream instead of milk. You can also substitute the cream of mushroom soup with cream of chicken for a different flavor. If you have leftover vegetables, like green beans or corn, feel free to toss those in as well. This dish can be made ahead of time and refrigerated before baking, making it a great option for busy weeknights.
Serving Suggestions
Serve this comforting casserole with a simple side salad or some buttery garlic bread for a complete meal. It pairs beautifully with Helen'S Salmon Loaf for a seafood-themed dinner. For added flavor, garnish with fresh herbs like parsley or dill before serving. A light white wine would complement this dish nicely.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Maxcine'S Tuna And Rice Casserole contains roughly 272 calories, with 26g protein, 40g carbohydrates, and 3g fat. It is an excellent source of vitamin A (164% of the Daily Value), protein (51% of the Daily Value), and dietary fiber (44% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2201mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Absolutely! Fresh vegetables can enhance the flavor and texture of the casserole. Just make sure to cook them slightly before adding them to the mixture, as they will need to soften in the baking process.
Is it possible to make this dish gluten-free?
Yes, you can easily make this casserole gluten-free by using gluten-free cream of mushroom soup, which is available in most grocery stores. Just be sure to check the labels of all other ingredients to ensure they are gluten-free.
Can I freeze the casserole before baking?
Yes, this casserole freezes well! Prepare it as directed, but do not bake it. Instead, cover it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before baking, and then follow the original baking instructions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).