Go Back Email Link
+ servings
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.
Print Recipe
5 from 1 vote

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.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: casserole, gluten-free, tuna
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!



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