Tuna Rice Casserole

Tuna Rice Casserole

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This tuna rice casserole is an updated and modified version of a family recipe. It’s a very easy recipe to make, and one that is good to have in your repertoire when you’re needing something easy and fast to feed your family. I also like that it uses ingredients that you likely already have on hand! And if you don’t care about making a little bit of a mess, this dish can also be made directly in the casserole pan, making cleanup very easy.

Tuna rice casserole sits in a glass pan on a wire rack to cool down. To the side is a tea towel and a small bowl with chopped chives.

Tuna Rice Casserole

This casserole is perfect for a cool fall or winter night! Pair with a roll and some applesauce for a complete meal.
3.8 from 6 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: casserole, gluten-free, tuna
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Servings: 8 people
Calories: 261.9kcal
Author: The Panicked Foodie


  • 2 5 oz. cans of tuna fish, drained
  • 2 10.5 oz cans condensed cream of chicken
  • 2 cups water
  • 1/2 cup uncooked jasmine or white rice
  • 1/4 cup finely chopped white onion
  • 1 cup frozen peas and carrots
  • 1 heaping cup shredded cheddar cheese
  • 1 cup crushed plain potato chips


  • Preheat oven to 350F.
  • With the exception of the potato chips and the cheese, add all ingredients to a large bowl and mix together until combined. Then transfer to an 8" by 8" glass pan. Alternatively, you can mix the ingredients directly in the glass pan (might be a little messy, but less dishes!).
  • Bake for 1 1/2 – 2 hours, or until the center is mostly cooked.
  • Remove casserole from the oven, give it a good stir, and top with shredded cheese. You can also top with the potato chips, but be aware that after a few days in the refrigerator, they won't be as crunchy. The other option is to reserve them and top each individual serving with them when you go to eat it.
  • Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Top with a dollop of sour cream if desired, and some chopped chives, and enjoy!
Nutrition Facts
Tuna Rice Casserole
Amount Per Serving (1 person)
Calories 261.9 Calories from Fat 100
% Daily Value*
Fat 11.1g17%
Saturated Fat 4.5g28%
Trans Fat 0g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 0.8g
Cholesterol 33.8mg11%
Sodium 661.4mg29%
Potassium 328.8mg9%
Carbohydrates 26.4g9%
Fiber 1.8g8%
Sugar 1.9g2%
Protein 13.3g27%
Vitamin A 0.1IU0%
Vitamin C 3mg4%
Calcium 118.1mg12%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet. Nutritional information on The Panicked Foodie is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Additional Tips

  • For a different flavor profile, you can substitute one can of condensed cream of mushroom for one can of condensed cream of chicken.
  • Start checking the casserole around one and a half hours. If it’s still liquid in the center, let it continue cooking but check it in 10 minute increments.
  • For a cheesier casserole, mix an additional 1 cup of shredded cheddar cheese in with the casserole before baking.
  • Other vegetables that would taste good, are celery and green bell pepper, around a 1/4 cup of each.
  • The original recipe called for a 10 inch by 6 inch glass pan. They aren’t that common anymore, which is why I redid this recipe to be baked in an 8 inch by 8 inch pan. However, if you have the 10 inch pan, feel free to use it. Your casserole should be finished at the one and a half hour mark.
  • For the potato chips, if you add them to the entire casserole and bake it, be aware that they won’t be as crispy when you go to reheat the dish 2 or 3 days out. If you want that crunch, garnish each serving with potato chips after you’ve reheated a serving.
  • This dish has a good amount of sodium in it. If you are trying to avoid sodium, look for low sodium condensed soups, because that is where the bulk of it is coming from.
  • The casserole pan that I used for this recipe came with a lid. If you can find one of those, that makes clean up even easier. You can then mix all of the ingredients in the casserole dish itself, and then once it’s baked, you can store it in the same pan. Clean up does not get any easier than this!
What is a good side dish to go with tuna casserole?

This is dependent upon your taste preferences, but I enjoy this casserole with a dinner roll or a crescent roll and some applesauce. I like to keep the sides simple.

How do you moisten dry tuna casserole?

Dry tuna casserole can result from either not putting in enough liquids and/or from over baking. You can fix it by adding in a little bit of milk (or any other milk of your choice, as long as it has a neutral flavor), water, or chicken broth.

What type of tuna should I use?

Again, this is taste dependent. So, there are different types of tuna: Solid White Albacore Tuna, Chunk White Albacore Tuna, and Chunk Light Tuna. In the recipe video, I used Chunk Light Tuna which is darker in color than the other two, and has a much stronger flavor and fishy smell. If you don’t want that, I’d highly recommend going with one of the other two, with Solid White Albacore Tuna being the most mild in taste and smell. You can of course, mix between them if you want. Click here for more information on the different types of tuna.

Recipe Video

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