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Tuna and Rice Casserole

 Tuna and Rice Casserole
This recipe contains one of my favorite combinations, broccoli and rice, so I make it often.
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Tuna and Rice Casserole (continued)

Wine (continued)