Shakin & Bakin Foodie Blog

For many families, a good tuna and rice casserole is a go-to recipe for those busy weeknights when you don't want to spend an hour in the kitchen preparing a full-blown family meal. Some of these recipes although easy-to-prepare can be huge time-suckers. This particular recipe from Minute Rice is quick and super easy!!!

If you are not a fan of peas...you can substitute with 1 package (10 oz.) of frozen chopped spinach, thawed and squeezed dry for the peas if desired. Furthermore, since we are NOT huge tuna eaters here, we only use 1 can of tuna when we make this recipe instead of the called-for 2 cans. In addition, I use 1/2 cup of shredded cheddar cheese mixed with a 1/2 cup of shredded colby jack cheese because that is what we personally prefer. You can also add some fine dried bread crumbs to the top of the casserole during the last 4-5 minutes of baking time.

Cheesy Tuna Noodle Casserole Recipe

1 can condensed cream of mushroom soup
2 cups milk
1 cup frozen peas
2 cups Minute White rice, uncooked
2 cans tuna fish, drained and flaked
1 cup cheddar cheese, shredded

Preheat oven to 375 degrees. Mix soup, milk and peas in a medium saucepan. Bring to boil on medium-high heat, stirring occasionally. Add Minute White rice and tuna; mix lightly. Spoon into 2-quart casserole dish; sprinkle with cheese.

Bake for 20 minutes or until heated through.