Pea And Rice Casserole
A comforting casserole combining tuna, peas, and rice with creamy mushroom soup, topped with Parmesan cheese. This easy-to-make dish offers savory flavors and hearty textures, perfect for weeknight dinners or family gatherings. It’s versatile, budget-friendly, and appeals to all age groups.
Ingredients
Instructions
- Grease a casserole dish.
- Mix tuna, cream of mushroom soup, peas, and instant rice together with salt and pepper.
- Pour the mixture into the prepared casserole dish.
- Sprinkle Parmesan cheese over the top.
- Bake in a 350°F (175°C) oven for 30 to 45 minutes until edges are browned.
Tips & Substitutions
For added flavor, consider mixing in some sautéed onions or garlic. If you prefer a lighter version, substitute the cream of mushroom soup with a homemade white sauce or a dairy-free alternative. You can also use brown rice instead of instant rice, but adjust the cooking time accordingly. To elevate the dish, try adding fresh herbs like parsley or thyme before baking.
Serving Suggestions
This casserole pairs beautifully with a simple side salad or steamed vegetables for a complete meal. For a comforting touch, serve with garlic bread or crusty rolls. You can also enjoy it alongside grilled seafood recipes like Lemon Dill Salmon for a delightful combination of flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions, covering them to retain moisture, and heating in 1-minute intervals until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pea And Rice Casserole contains roughly 234 calories, with 29g protein, 19g carbohydrates, and 6g fat. It is an excellent source of protein (57% of the Daily Value) and vitamin A (41% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 928mg per serving (40% 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 peas instead of canned?
Yes, you can use fresh peas! If using fresh peas, blanch them briefly before mixing into the casserole to ensure they cook properly. Adjust the cooking time slightly if needed, as fresh peas may require a bit longer to become tender.
What can I substitute for tuna?
If you want to substitute tuna, consider using shredded chicken or chickpeas for a vegetarian option. Both alternatives will provide a different flavor but still work well with the creamy texture of the casserole.
Can I freeze the casserole?
Yes, you can freeze the casserole before baking. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed, adding a few extra minutes to the cooking time if necessary.
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).