Tuna Rice Casserole
Photo: B.D.'s world, CC BY-SA 2.0
Tuna rice casserole is a pantry dinner built from cans, a bag of frozen peas and leftover rice. Cheddar cheese soup thinned with a little water becomes the sauce, binding everything without any roux or stovetop work. It is mixed in two bowls and baked for 20 minutes, so it suits beginners and cooks teaching children. Minced onion, hot sauce, or chopped chicken or turkey in place of tuna all work as easy variations.
Instructions
Heat the oven to 400°F (200°C) and grease a casserole dish.
In a large bowl, combine the tuna, cooked peas and cooked rice. Mix well so the peas and fish are spread evenly through the rice.
In a second large bowl, stir the cheddar cheese soup and water together until smooth.
Pour the soup mixture into the bowl with the tuna mixture and stir until everything is coated.
Spoon the combined mixture into the greased casserole dish.
Bake in the preheated oven for 20 minutes.
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