Cheap canned tuna is transformed in this filling, healthy, and cozy casserole. This tuna rice casserole is filled with layers of flavor: aromatic mirepoix, cozy herbs and seasonings, and some zippy acid to make it exciting! Rice is the creamy vehicle that brings the whole gang together. Want a simple, cheap, and tasty dinner? You’ve got it here.
Canned tuna gets such a bad rap. Everyone dismisses the great qualities it has. It is cheap and has ah-may-zing macronutrients. It’s pretty much ALL protein and no fat/carb! Also it is CHEAP. I know I should say “economical” or something because apparently cheap = bad? but I say that is nonsense! Cheap is good. This tuna rice casserole will show you just how great it can be.
One thing that sets this casserole apart from the countless others in existence is that it doesn’t call for cheese. I think a bit (and when I say “a bit” I actually mean that- I use like 2 ounces max) of cheese can be nice but I see way too many recipes that just casually call for heaps and heaps of cheese. Lots of cheese can just dull the flavor of things. This is a tuna and rice (and vegetable) casserole. I want those flavors to be dominant.
Wanna make the whole thing dairy free? Swap the butter for oil and the milk for some unsweetened almond milk. Almond milk has very little fat so I would try and add another tablespoon of oil so that the creamy mouthfeel is still similar.
Tuna Rice Casserole also makes for great meal prep! I think this would also be a great option for a freezer meal, just assemble it fully, freeze, thaw and then bake. Either way you slice it, this casserole is gonna be a great meal option.
Some of my other favorite casserole recipes
Green Bean and Turkey Casserole
Zuchinni, Corn, and Chicken Salsa Verde Enchilada Bake
Tuna Rice Casserole
A cozy and healthy casserole that requires a bit of hands on time but delivers maximum flavor and majorly cozy dinner vibes. Great for meal prep too!
Ingredients
For Rice
- 1 cup raw jasmine rice
- 2 cups water
Creamy Tuna and Vegetable Filling
- Broth as needed, for cooking either vegetable or chicken both work
- 2½ Cups mirepoix blend of diced: onions, carrots, vegetables
- 1 Tablespoon dried herbs I like to use a blend of oregano and some dill
- 1 Teaspoon table salt add more to taste!
- ¼ Teaspoons each: garlic powder*, black pepper, cayenne pepper, paprika *NOT garlic salt!
- 2 Tablespoons butter can sub with oil
- 2 Tablespoons All Purpose Flour
- 1 Cup Whole Milk
- 1 Cup Frozen mixed corn and peas
- 2 (4 oz) Cans Tuna, drained
- 2 Teaspoons Mustard, any
- a few dashes hot sauce, to taste
Instructions
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For the rice: bring to boil, reduce to a simmer and cook for 15 minutes. For this casserole I'll knock off 2-3 minutes off the cooking time so that the rice can finish cooking in the oven.
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Preheat the oven to 375°. Heat up a large oven safe skillet over medium heat. Add the mirepoix and enough broth so that it doesn't stick. Add all of the seasonings. Stir until the vegetables are wilted and fragrant. This should take 10-15 minutes. If it takes longer, cover the skillet with a lid and let it cook uninterrupted for 5-7 minutes, that'll help the vegetables cook faster.
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Add the butter and scatter the flour over the contents of the skillet. Use a sturdy utensil to mix the butter and flour around the veggies until it creates a light paste. Slowly add the whole milk while you stir. A thick and creamy sauce will form once you've added all the milk. Take a taste and see if any more seasonings are needed!
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Add the frozen vegetables and the drained tuna into the creamy sauce. Use a wooden spoon to break it up so there aren't any huge tuna chunks. If the sauce has gone a bit thick and stodgy then pour some broth in to loosen it up a bit.
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Add the cooked rice into the skillet. Stir to combine in thoroughly. Add the mustard and hot sauce then take another taste test and see if it needs any more salt, pepper, herbs, or acid (mustard/hot sauce). Smooth out the top and then bake it in the oven for 15 minutes. It is done when the top forms some nice crusty bits.
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Let the casserole rest for a bit and then serve. Any leftovers can be kept in the fridge and make for great lunches! Enjoy!
