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Tuna and rice casserole in a speckled baking dish, topped with melted cheese and crackers.

Tuna and Rice Casserole

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course casserole
Cuisine American
Servings 6
Calories 419 kcal

Ingredients
  

  • 3 cups cooked white rice
  • 2 cans tuna (5 ounces each) drained
  • 1 can condensed cream of mushroom soup (10 1/2 ounces)
  • 1 cup milk
  • 1/2 cup diced onion
  • 1/2 cup frozen peas
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 2 1/2 tablespoons butter melted
  • 1 cup crushed crackers
  • 1 cup shredded cheddar cheese

Instructions
 

  • Preheat your oven to 350°F.
  • In a large bowl, combine the cooked rice, drained tuna, condensed cream of mushroom soup, milk, diced onion, frozen peas, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir until well mixed.
    Tuna and rice casserole mixture with peas in a white bowl.
  • Transfer the mixture to a greased baking dish. In a small bowl, mix together the butter and cracker crumbs.
    Tuna and rice casserole mixture with peas in a speckled baking dish, with cracker crumbs.
  • Sprinkle the shredded cheddar cheese evenly over the top of the rice mixture, then sprinkle the cracker crumbs over the cheese.
    Sprinkling crushed cracker crumbs over shredded cheddar cheese on Tuna And Rice Casserole.
  • Bake in the preheated oven for 30 to 40 minutes, or until the casserole is bubbly and the top is golden. Let it cool for a few minutes before serving.
    Tuna And Rice Casserole topped with cheese and cracker crumbs.

Nutrition

Calories: 419kcalCarbohydrates: 37gProtein: 10gFat: 26gSaturated Fat: 9gSodium: 1566mgFiber: 4g
Keyword Tuna and Rice Casserole
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