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Finding a satisfying dinner option when you’re short on time and energy can feel like an uphill battle. We’ve all been there – staring into the pantry after a long day, wondering how to turn those basic ingredients into something the whole family will actually want to eat. That’s where this tuna rice casserole comes to the rescue. It’s a budget-friendly meal that combines pantry staples into a warm, filling dish that’s perfect for busy weeknights, and it’s just as good as leftovers the next day.
Ingredient Substitutions
Basmati rice can be replaced with brown rice or quinoa for added fiber and nutrients. Adjust cooking time and liquid ratio accordingly, as brown rice and quinoa typically require more cooking time and water. Canned tuna can be substituted with canned salmon or cooked, shredded chicken for different flavor profiles and nutritional benefits. Use the same amount as called for in the recipe. Milk can be replaced with unsweetened almond milk or coconut milk for a dairy-free option. Choose a plant-based milk with a neutral flavor and similar consistency to cow’s milk. For the cheese, consider using a dairy-free alternative made from nuts or soy if avoiding dairy, or opt for a sharp white cheddar for a different flavor profile. Adjust the amount to taste, as dairy-free cheeses may have different melting properties.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 150-160 g
- Fat: 100-110 g
- Carbohydrates: 250-270 g
Ingredients
- 2 cups basmati rice
- 3 cups chicken or vegetable broth
- 3 ½ cups milk (separated)
- 1/3 cup cornstarch
- 2 cups shredded aged cheddar cheese
- 3 cans tuna (including the liquid)
- 1 teaspoon salt and 1 teaspoon pepper
- 4 cups large croutons (opt for gluten-free if required)
- 3 tablespoons melted butter
- 2 cups frozen peas (defrosted)
Step 1: Cook the Rice
Preheat your oven to 375 degrees Fahrenheit.
In a medium-sized pot over high heat, add the rice and stock.
Bring it to a boil, then reduce the heat to low and let it simmer for 12 minutes.
Once done, remove the pot from the heat and keep it covered for 10 minutes to allow the rice to finish cooking while you prepare the rest of the casserole.
Step 2: Prepare the Sauce
Heat 3 cups of milk in a separate medium-sized pot over medium-high heat until it is hot but not boiling.
Mix the remaining ½ cup of milk with cornstarch, then add this mixture to the pot.
Whisk continuously until the mixture thickens, then take the pot off the heat.
Add the cheese to the thickened milk and whisk until it has completely melted.
Stir in the tuna along with the juice from the cans, and season the sauce with salt and pepper to taste.
Step 3: Prepare the Crouton Topping
In a large bowl, combine the croutons with the melted butter, ensuring they are evenly coated.
This will form the crispy topping for the casserole.
Step 4: Assemble the Casserole
Take a 9×11″ casserole dish and spread a thin layer of the sauce on the bottom.
Layer half of the cooked rice over the sauce, followed by half of the remaining sauce and half of the peas.
Repeat this layering process once more, then finish by spreading the buttered croutons evenly over the top for a crunchy finish.
Step 5: Bake and Serve
Bake the tuna casserole in the preheated oven for 20-25 minutes, or until the croutons are crispy and golden brown and the casserole is bubbling around the edges.
Once baked, remove it from the oven, let it cool for a few minutes, and enjoy your hearty, flavorful casserole.
