Tuna Rice Casserole
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
412 kcal
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Course
Main Course
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Cuisine
American
Tuna Rice Casserole
Description
Tuna Rice Casserole integrates cooked white rice with a mixture of almond milk, eggs, mayonnaise, and stone ground mustard, creating a creamy base that coats the tuna and rice evenly. The addition of mozzarella cheese contributes both to the rich flavor and melty texture, with part mixed in and the remainder sprinkled on top to form a golden-brown baked layer. Baking at 400 degrees Fahrenheit until the casserole's center reaches 160°F ensures it is heated through and the cheese topping is nicely browned. This casserole is practical for weeknight dinners and reheats well.
The flavor is mild with tangy notes from the mustard complimenting the creamy, cheesy components. The texture is soft from the cooked rice and tuna, contrasted by the slightly crisped cheese crust. This dish requires moderate preparation including cooking the rice in advance and whisking the wet ingredients before combining all components.
It can be served as a main dish or alongside a fresh salad to balance the richness. Leftovers can be reheated gently to maintain moisture.
Using different types of milk or cheese, such as jack or Gruyere, is possible if preferred, and using cold leftover rice may require longer baking to ensure thorough heating.
Ingredients
- 2 cups white rice uncooked
- 1 2/3 cups almond milk unsweetened
- 2 large egg
- 3 Tbsp mayonnaise made with avocado oil
- 2 Tbsp mustard stone ground
- 3 (6-oz) cans tuna drained
- 3 cups mozzarella cheese divided***
Instructions
- Cook rice according to package instructions. Set rice aside to cool while you’re prepping the rest of the recipe.
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, whisk together the almond milk, eggs, mayonnaise (or butter), sea salt, stone ground mustard, and 2 cups of the mozzarella cheese to a mixing bowl (you’ll use the remaining 1 cup of cheese for the topping). Whisk this mixture together until it is well-combined. Add the drained tuna and rice and mix well to combine.
- Transfer to a mixing bowl to a casserole dish (I use an 9” x 9” square casserole dish).
- Top the casserole with the remaining cheese (add more if desired!) and place on the center rack of the preheated oven. Bake for 20-30 minutes, or until the cheese is melted and begins turning golden-brown and the center of the casserole reaches 160 degrees Fahrenheit. To check the internal temperature of the casserole, insert a meat thermometer into the center and wait until the numbers stop moving. Allow casserole to cool 5 to 10 minutes before serving.
Notes
- Alternative milks like cow's, oat, canned coconut, rice, or cashew milk can be used in place of almond milk.
- Mayo can be substituted with melted butter, ghee, or avocado oil for fat content.
- Other melting cheeses such as jack, Gruyere, or Gouda may replace mozzarella for different flavors.
- Using cold leftover rice may increase baking time to 30-35 minutes for thorough heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 412kcal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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