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Tuna Rice Casserole

Nothing is as simple and nutritious as tuna and this tuna and rice casserole is sure to be a time saver for you and a hit with the family on a cool summer or fall evening. Try these recipes and serve with your favorite tossed salad and toasted garlic bread.


1- 7 oz can tuna (drained)

2 cups cooked firm (not done) rice

1 cup milk

4 tablespoons butter

grated Swiss cheese

cup chopped spinach

1 3gg

1 teaspoon cayenne pepper

1 teaspoon salt

Preheat oven to 350 degrees F. Butter casserole dish.

Mix ingredients together and pour into casserole dish.

Bake 40 minutes or until set.


2 (7 oz) cans tuna (drained)

1 cup shredded zucchini

cupped chopped onion

2 cups milk

cup parsley

4 cups cooked firm (not done) rice

cup butter

1 cup sliced celery

2 tablespoons flour

cup Parmesan cheese

2 teaspoons salt

1 teaspoon full dill

Preheat oven to 350 degrees F. Drain tuna and place in pan under low heat with butter.

Add zucchini, celery and salt and saute.

Stir in flour, cook 2 minutes and stir then remove from heat.

Blend in milk,half of the cheese, parsley and dill. Return to heat until thickened. Add rice.

Put in casserole dish. Place remaining cheese on top.

Bake at 350 degrees F for 40 minutes or until set.


2 pkgs ( 10 oz) frozen green peas

2 (7 oz) can tuna (drained)

4 cups cooked rice(firm not overly cooked), drained and cooled

cup mayonnaise

2 (10 oz) cans cream of mushroom soup

cup sharp cheddar cheese

1 cup dry bread crumbs

2 tablespoons butter

Preheat oven to 350 degrees F. Place peas at bottom of greased backing dish.

Lay tuna on top of peas. Then layer rice over peas.

Heat mayonnaise, soup and cheese.

Pour mixture over rice and peas.

Top with bread crumbs and melted butter

Bake for 35 to 40 minutes.