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.
Servings: 8 people
- 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!
Serving: 1person | Calories: 261.9kcal | Carbohydrates: 26.4g | Protein: 13.3g | Fat: 11.1g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 33.8mg | Sodium: 661.4mg | Potassium: 328.8mg | Fiber: 1.8g | Sugar: 1.9g | Vitamin A: 0.1IU | Vitamin C: 3mg | Calcium: 118.1mg | Iron: 0.9mg