Tunaricecasserole Recipes

Steps:

• Preheat oven to 400* and put rice and tuna into casserole dish.
• On the stove, heat soup, adding the water to it. Bring to a boil.
• Add peas, stir and bring to boil again.
• Pour on top of rice. Lay cheese on top.
• Bake at 400 degrees for 20 minutes.

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). 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:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.
• Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.
• Bake in a preheated oven for 20 minutes.

Steps:

• Preheat oven to 425 degrees F.
• Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
• Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.

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.

Steps:

• Heat oven to 375°F.
• Mix soup, milk and peas in medium saucepan. Bring to boil on medium-high heat, stirring occasionally.
• Add rice and tuna; mix lightly. Spoon into 2-qt. casserole; sprinkle with cheese.
• Bake 20 min. or until heated through.