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Vintage Tuna Rice Casserole (No Canned Soup!)
Creamy tuna rice casserole made with tender veggies, broth-simmered rice, and a crisp panko topping. Easy, comforting, and perfect for weeknights.
Servings 6 servings
Calories 419kcal
Ingredients
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 2 cans 5 oz each tuna in water, drained
- 1 cup frozen peas
- 1 cup cheddar cheese shredded
- ½ cup heavy cream
- ¼ cup butter
- 1 onion diced
- 2 celery stalks diced
- 2 cloves garlic minced
- ½ cup panko breadcrumbs
- 2 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Cook rice in chicken broth until tender, about 18 minutes. Drain excess liquid.
- Sauté onion and celery in butter until soft, 5 minutes. Add garlic, cook 1 minute more.
- Combine cooked rice, sautéed vegetables, tuna, peas, cheese, and cream in large bowl. Season with salt and pepper.
- Transfer to greased 9x13-inch baking dish.
- Toss breadcrumbs with olive oil, sprinkle over casserole.
- Bake 20-25 minutes until bubbly and golden.
- Serve hot.
Notes
Nutrition
Calories: 419kcal | Carbohydrates: 48g | Protein: 12g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 617mg | Potassium: 226mg | Fiber: 3g | Sugar: 4g | Vitamin A: 691IU | Vitamin C: 12mg | Calcium: 198mg | Iron: 1mg