Tuna Rice Casserole Recipe
An easy, tasty and nutritious meatless meal!
Ingredients
- 2/3 Cup Chopped Onion
- 2/3 Cup Chopped Celery
- 2 Tbsp. Butter
- 1-10 1/2 Can Cream of Celery Soup (Cream of potato also works well in this recipe)
- 1 1/2 Cups Milk
- 1/2 Cup Grated Parmesan Cheese
- 4- 5 Oz. Cans Tuna, drained
- 1-6 Oz. Can Large Black Olives, drained and sliced
- 3 Tbsp. Lemon Juice
- 2 Tbsp. Paprika
- 2 Tbsp. Dried Oregano
- 1/2 Tsp. Black Pepper
- 3 Cups Cooked Long Grain Rice
Directions
- Heat oven to 375 degrees.
- In a medium sized skillet, saute onion and celery in butter until tender but not brown, about 5 to 6 minutes.
- In a large bowl, whisk cream soup well with milk. Add sautéed vegetables, sliced olives, parmesan cheese, lemon juice, paprika, oregano and pepper. Stir in drained tuna and cooked rice. Mix well.
- Pour into a buttered 10″ x 9 1/2″ x 3″ casserole and sprinkle with additional paprika and oregano.
- Bake at 375 degrees for 30 minutes or until bubbly and browned.
- Serves 6 to 8
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 8 servings | |
| Calories 279 | |
| Calories from Fat 83 | 30% |
| Total Fat 9.5g | 12% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 567mg | 24% |
| Potassium 363mg | 10% |
| Total Carbs 23.71g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.49g | 2% |
| Protein 24.32g | 39% |
