Mom's Tuna Rice Casserole Recipe
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
576 kcal
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Cuisine
North American
Mom's Tuna Rice Casserole Recipe
Description
This casserole starts with basmati rice cooked to tender perfection in chicken or vegetable stock for added flavor. The sauce is prepared by heating most of the milk and thickening it with cornstarch suspended in the remaining milk. Cheddar cheese is melted into this creamy base, then canned tuna along with its juice is folded in, providing a savory, seafood-infused flavor enhanced by salt and pepper seasoning.
The casserole is assembled in layers of rice, sauce, and thawed peas, repeated once, and topped with croutons that are tossed in melted butter for crispness. Baking at 375 degrees Fahrenheit for 20 to 25 minutes crisps the croutons while keeping the interior creamy and warm.
Instructions include letting the rice rest covered after cooking to complete its texture. This dish is appropriate for family dinners offering a hearty, cheesy tuna casserole that balances textures of creamy filling and crunchy topping with tender vegetables. It serves as a satisfying one-dish meal.
Ingredients
- 2 cups basmati rice
- 3 cups chicken stock or vegetable stock
- 3 ½ cups milk divided
- ⅓ cup cornstarch
- 2 cups cheddar cheese grated, aged
- 3 tuna use the juice!, canned
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups croutons gluten-free, if needed, large
- 3 tablespoons butter melted
- 2 cups peas thawed, frozen
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Add the rice and stock to a medium-sized pot over high heat. Bring to a boil then reduce the heat to low and simmer for 12 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes while you prepare the rest of the casserole.
- Heat 3 cups of the milk in a medium-sized pot over medium-high heat. Once it is hot, but not boiling, mix the remaining ½ cup of milk with the cornstarch and add it to the pot. Whisk it continuously while it thickens then remove the pot from the heat.
- Add the cheese and whisk until it melts. Stir in the tuna and the juice from the cans. Season with salt and pepper.
- In a large bowl, mix the croutons with the melted butter.
- Spread a thin layer of the sauce in the bottom of a 9x11" casserole dish. Top with half the rice, half of the sauce, and half of the peas. Repeat once more then top with the buttered croutons.
- Bake the tuna casserole for 20-25 minutes, or until the croutons are crispy and browned and the casserole is bubbling at the edges.
Notes
- Use quality basmati rice and follow the boiling and resting method carefully to achieve fluffy, non-sticky texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe or about 1 ½ cups | |
| Calories | 576kcal | 29% |
| Carbohydrates | 70g | 23% |
| Protein | 33g | 66% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 985mg | 41% |
| Potassium | 585mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 934IU | 19% |
| Vitamin C | 15mg | 17% |
| Calcium | 408mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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