Tuna Rice Casserole Supreme Recipes

Steps:

• 1. Preheat oven to 350 degrees. Mix in large bowl tuna, soup, onion, mayo, frozen veggies, hot sauce, pimento, ricotta, water, and half a bag of shredded cheddar.
• 2. Next fold in cooked egg noodles.
• 3. Then spread the mixture in a 9x13 pan sprayed with non-stick spray.
• 4. Cover with remaining cheese.
• 5. Mix melted margarine and crushed crackers until well coated. Sprinkle over casserole.
• 6. Bake until golden and bubbly.
• 7. HINT: I have also used pepper jack cheese in this instead of the cheddar and it's great if you like spice. I have had the suggestion of adding another can of tuna to this because with all the other flavors the tuna flavor is not very strong. To each his own.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
• Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Spray casserole dish with cooking spray.
• 3. Bring water to boil, add rice, cover and remove from heat; let sit until liquid is absorbed.
• 4. Mix together soup and milk from the soup can; stir until smooth. Add tuna, celery, onion, parsley and pepper.
• 5. Pour soup mixture over rice, mix to combine all ingredients. If mixture is too dry add a little more milk, you want it creamy but not soupy. Place mixture in casserole dish and bake 45-50 min. or until hot and bubbly, stir, add cheese to top of casserole and place back in oven until cheese is melted.

Steps:

• Cook and drain rice, according to instruction on package.
• Set aside.
• Preheat oven to 350°F degrees.
• In mixing bowl, combine soup and milk; add salt and pepper.
• Fold in tuna chunks and peas, if using.
• Lightly butter 1 ½ quart casserole.
• Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
• Combine the cracker/cornflake crumbs and butter until well-mixed.
• Spread over top of casserole.
• Bake for 30-35 minutes until bubbly and topping is browned.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 2-quart casserole dish. Sprinkle with oregano, salt, and pepper. Layer tuna over top, then diced onion.
• Drain tomato juice into a 2-cup liquid measure. Add enough water to reach 1 1/3 cups liquid. Layer 3/4 of the diced tomatoes over the onion, then pour the tomato juice-water mixture over top. Save remaining tomatoes.
• Melt butter in a skillet over medium heat. Stir flour into milk in a liquid measure. Pour milk mixture into the skillet and stir until thickened, about 5 minutes. Add hot pepper sauce and season with salt and pepper. Add cheese and stir until melted.
• Pour cheese sauce over the casserole. Garnish with extra tomatoes and paprika.
• Bake in the preheated oven until browned and bubbly, about 30 minutes.

Steps:

• 1. Stir the soup, milk, tuna, cheese and rice in a 9inch square baking dish. cover.
• 2. Bake at 350 degrees F for 30 mins. stir.
• 3. Sprinkle the bread crumbs over the tuna mixture. Bake for 20 mins more or until hot and bubbly and the rice is tender.

Steps:

• In a small skillet, saute onion in oil until tender. In a microwave-safe dish, whisk together water and soup mix. Microwave, uncovered, on high for 1-1/2 to 2 minutes, whisking occasionally. Add soup to sauteed onions. Stir in the broccoli, tuna, milk, salt and lemon-pepper; bring to a boil. Reduce heat; simmer for 5 minutes or until broccoli is tender. Stir in rice. Cook and stir 2-3 minutes longer or until heated through. Sprinkle with almonds.