Tuna and Rice Casserole Recipe

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This recipe contains one of my favorite combinations, broccoli and rice, so I make it often.

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Tuna and Rice Casserole Recipe
  • Prep/Total Time: 20 min.
  • Yield: 2 Servings
    •
5 15 20

Ingredients

  • 1 small onion, chopped
  • 1-1/2 teaspoons vegetable oil
  • 2/3 cup water
  • 3 tablespoons Homemade Cream-Style Soup Mix (recipe also in Recipe Finder)
  • 3/4 cup frozen chopped broccoli, thawed
  • 1 can (6 ounces) tuna, drained and flaked
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon lemon-pepper seasoning
  • 1-1/2 cups cooked rice
  • 2 tablespoons slivered almonds, toasted

Directions

  • 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. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Tuna and Rice Casserole in Cooking for One or Two Cookbook , p214

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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