Show Subscription Form




Tuna and Rice Casserole Recipe

Be the first to add a review
Publisher Photo
This recipe contains one of my favorite combinations, broccoli and rice, so I make it often.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 1 small onion, chopped
  • 1-1/2 teaspoons vegetable oil
  • 2/3 cup water
  • 3 tablespoons Homemade Cream-Style Soup Mix
  • 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

  1. 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 2003, p214

Light-Bodied White Wine

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

Reviews for Tuna and Rice Casserole

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image