Creamy Tuna and Rice Casserole
A warm and cheesy comfort meal that uses rice instead of noodles for a delicious change of pace.
recipesbynani.comThere is something so soothing about a hot casserole after a long day. This version skips the traditional noodles and uses rice to soak up all that creamy sauce, which makes it feel a bit different and very satisfying.
My biggest tip for this one is to make sure your peas are fully thawed before adding them to the mix. It keeps the temperature of the dish even so everything finishes cooking at the same time in the oven.
🧺 Ingredients
- 2 cups instant white rice
- 1 jar 15 ounces Alfredo sauce
- 1 cup vegetable or chicken broth
- 2 cans 5 ounces each tuna in water, drained
- 1 cup frozen peas, thawed
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup Panko breadcrumbs
- 2 tablespoons butter, melted
👩🍳Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit and lightly grease a medium baking dish.
- 2
In a large bowl, stir together the instant rice, Alfredo sauce, broth, drained tuna, peas, and half of the shredded cheddar cheese.
- 3
Pour the mixture into your prepared baking dish and smooth the top with a spoon.
- 4
In a small bowl, combine the Panko breadcrumbs with the melted butter and the remaining cheddar cheese.
- 5
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- 6
Bake for 20 minutes or until the edges are bubbling and the topping is golden brown.
- 7
Let the casserole rest for about 5 minutes before serving so the sauce can settle.
💡 Tips
Leftovers stay delicious for up to three days when stored in an airtight container in the fridge. If you want a little extra zing, stir in a teaspoon of lemon juice or a pinch of dried dill before you bake it.
Made this recipe? Let us know how it went.
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