canned tuna and rice recipe

Written ByJenny Smyth Posted on
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The Best canned tuna and rice recipe

I’m so glad you’re here to learn about my favorite canned tuna and rice recipe. This dish has been a staple in our household for years, and I’m excited to share it with you. It’s a simple yet satisfying meal that’s perfect for busy weeknights or special occasions.

The combination of tender tuna, fluffy rice, and savory seasonings is a match made in heaven. I remember first making this recipe when I was a young mother, looking for a quick and easy meal that my family would love. My kids would devour it in minutes, and I could see the satisfaction on their little faces as they savored each bite.

As they grew older, they began to appreciate the health benefits of this dish too – the protein from the tuna, the fiber from the rice, and the antioxidants from the vegetables all come together to make this meal a nutritional powerhouse. As I continued to experiment with this recipe, I discovered that it’s incredibly versatile. You can add different spices and herbs to give it a unique flavor, or mix in some diced veggies for added nutrition.

My family loves it when I serve it with a side of steamed broccoli or roasted carrots – the combination of textures and flavors is just delightful. What I love most about this recipe is how easy it is to make – just open a can of tuna, cook some rice, and voila! You have a delicious meal that’s ready in under 30 minutes.

Over the years, I’ve shared this recipe with friends and family who have also fallen in love with it. It’s become a staple at our family gatherings and potlucks – everyone always asks for the recipe, and I’m happy to share it with them. Whether you’re looking for a quick weeknight dinner or a special occasion dish, this canned tuna and rice recipe is sure to please even the pickiest eaters.

Canned Tuna and Rice Casserole

4.6 from 1292 votes

A simple and comforting dish made with canned tuna, rice, and a creamy sauce. This recipe is perfect for a quick and easy meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rice

2 cups long grain white rice
4 cups water
1 tsp salt

For the Tuna Mixture

2 cans (5 oz each) tuna in water, drained
1 can (10.5 oz) cream of mushroom soup
1 cup milk
1 tsp dried dill
1 tsp dried parsley
1/2 tsp black pepper

For the Topping

1 cup shredded cheddar cheese
1/4 cup breadcrumbs

👨‍🍳Directions

1Preheat the oven to 375°F.
2Meanwhile, rinse the rice under cold water until the water runs clear.
3This helps to remove excess starch and improves the texture of the cooked rice.
4In a medium saucepan, combine rice, water, and salt.
5Bring to a boil over high heat.
6Once boiling, reduce heat to low, cover, and let simmer for 20 minutes, or until the water is absorbed and the rice is tender.
7If the rice is not yet cooked, add a small amount of water and continue to cook, covered, for an additional 5 minutes.
8While the rice is cooking, in a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, dill, parsley, and black pepper.
9Mix well until all ingredients are thoroughly combined.
10Once the rice is cooked, add it to the tuna mixture and stir until well combined.
11The mixture should be thick and slightly sticky.
12Transfer the tuna and rice mixture to a 9×9 inch baking dish.
13Spread the mixture evenly in the dish and sprinkle the shredded cheddar cheese evenly over the top.
14Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
15If the top begins to brown too quickly, cover the dish loosely with aluminum foil.
16Remove the casserole from the oven and let it rest for 5 minutes before serving.
17This allows the casserole to set and makes it easier to serve.
18Sprinkle the breadcrumbs on top before serving.

🔧Equipment

Medium saucepan with lid
Large mixing bowl
9×9 inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add vegetables like peas or carrots to the casserole for extra nutrition and flavor.

This canned tuna and rice recipe has been a staple in our household for years – we love how easy it is to make and how delicious it turns out every time! Whether you’re looking for a quick weeknight dinner or a special occasion dish, this recipe is sure to please even the pickiest eaters.

One of my favorite things about this recipe is how versatile it is – you can add different spices and herbs to give it a unique flavor or mix in some diced veggies for added nutrition. We also love serving it with sides like steamed broccoli or roasted carrots – the combination of textures and flavors is just delightful.

❓ Frequently Asked Questions About Canned Tuna and Rice Casserole

Q: Can I use fresh tuna instead of canned?

While fresh tuna is delicious, it can be quite expensive and may not be feasible for regular meals. Canned tuna is a great alternative because it’s affordable, convenient, and still packed with protein.

Q: What type of rice should I use?

I prefer using white or brown rice for this recipe because they cook quickly and have a light texture that complements the tuna well. However, feel free to experiment with other types of rice if you prefer.

Q: Can I add other ingredients to make it more flavorful?

Yes! This recipe is perfect for adding your favorite herbs and spices. Some popular options include chopped parsley, dried dill weed, or grated ginger – feel free to experiment and find your favorite combinations.

Q: Is this recipe suitable for vegetarians?

No – since this recipe contains tuna as its main protein source, it’s not suitable for vegetarians.

Q: Can I store leftovers in the refrigerator or freezer?

Yes! This recipe makes great leftovers that can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

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