Rice And Tuna Fish Casserole
A comforting casserole combining rice, tuna, and vegetables with creamy and savory flavors, perfect for quick weeknight dinners or family meals.
Ingredients
Instructions
- Brown the diced onion in butter in a large pot until tender.
- Add the uncooked rice and water to the pot.
- Cook until the rice is done.
- Add the can of mixed vegetables and juice, the can of tuna in oil, evaporated milk, salt, and pepper.
- Let simmer for 2 minutes, stirring frequently before serving.
Tips & Substitutions
For added flavor, consider using flavored rice or adding a splash of lemon juice. If you're out of tuna, canned salmon or chicken can be great substitutes. To enhance the dish, try incorporating some herbs like dill or parsley. If you prefer a creamier texture, swap the evaporated milk for heavy cream or sour cream. This recipe is adaptable, so feel free to mix in your favorite vegetables.
Serving Suggestions
This Rice and Tuna Fish Casserole is a complete meal on its own, but it pairs wonderfully with a crisp green salad or garlic bread for a hearty dinner. For a fun twist, serve it alongside Garlic Nibbles as an appetizer. You can also top the casserole with shredded cheese before baking for a cheesy finish, making it a comforting family favorite.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover to prevent drying out, heating in 30-second intervals until warmed through. Alternatively, you can reheat it in a saucepan over low heat, adding a splash of water or milk if it appears too dry.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Tuna Fish Casserole contains roughly 1362 calories, with 36g protein, 180g carbohydrates, and 55g fat. It is an excellent source of protein (72% of the Daily Value), vitamin A (67% of the Daily Value), and iron (64% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2211mg 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 brown rice instead of white rice?
Yes, you can use brown rice, but you'll need to adjust the cooking time and increase the water to about 2.5 cups. Brown rice typically takes longer to cook, so allow an additional 10-15 minutes for it to become tender.
What if I don’t have mixed vegetables?
If mixed vegetables aren't available, you can substitute with any frozen or fresh vegetables you have on hand, such as peas, corn, or green beans. Just ensure that they are cut into small pieces to cook evenly and blend well with the casserole.
Can I make this recipe ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator before baking. Just cover it tightly with foil or plastic wrap. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before cooking to ensure even heating.
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).