In the Pantry Tuna-Rice Casserole |
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Prep Time: 18 Minutes Cook Time: 30 Minutes |
Ready In: 48 Minutes Servings: 6 |
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My 2 sons grew up on this casserole. Young children, especially like this. Not spicy, but creamy. The ingredients are usually in everyone's pantry, hence the title. LOL Ingredients:
1 (10 ounce) can cheese or 1 (10 ounce) can cream of mushroom soup |
0.75 (10 ounce) can milk (use soup can) or 0.75 (10 ounce) can cream (use soup can) |
3 cups cooked long-grain rice |
1 (7 ounce) envelope albacore tuna, in chunks (star kist) |
1 cup buttery crackers or 1 cup corn flake crumbs, crushed |
3 tablespoons butter, softened |
salt and pepper |
1/2 cup frozen green pea, thawed (optional) |
Directions:
1. Cook and drain rice, according to instruction on package.
2. Set aside.
3. Preheat oven to 350°F degrees.
4. In mixing bowl, combine soup and milk; add salt and pepper.
5. Fold in tuna chunks and peas, if using.
6. Lightly butter 1 1/2 quart casserole.
7. Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
8. Combine the cracker/cornflake crumbs and butter until well-mixed.
9. Spread over top of casserole.
10. Bake for 30-35 minutes until bubbly and topping is browned.
11. Enjoy!
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