Rich, creamy, flavorful, and comforting—Tuna And Rice Casserole is an easy, satisfying dinner option (and a great way to use leftover rice!).
Sometimes a little switch transforms an old-school favorite into something—dare I say?—better. Don’t get me wrong, I love tuna noodle casserole, but the first time I made tuna and rice casserole, I was blown away by how the rice was coated with and absorbed all the delicious flavors. I also loved the creamy, smooth texture. I think you’ll find this version of the OG really yummy and satisfying, too.
Mixing tuna and rice isn’t a new idea. After all, we love the combo in sushi and in a poké bowl, and lots of people make tuna risotto. Most of the time, when we think of the beloved tuna casserole, it doesn’t occur to us to swap out the noodles for rice. But why not? Rice is both firm and fluffy, which gives this dish such a delightful texture. And the familiar flavors of the original are still there: the salty tuna, bright green peas, savory mushroom soup, the sharp tang from cheddar cheese, and all the seasonings. Oh, and don’t forget the buttery, crunchy cracker crumb topping.
And it could not be easier to make. Most of the ingredients are probably already in your pantry and fridge. You mix them all together in a bowl, transfer the mix to a baking dish, top with the crushed crackers tossed with melted butter, and bake. What a perfect way to get a scrumptious dinner on the table in no time.
Choosing tuna for tuna and rice casserole
Canned tuna comes in a variety of forms, but the good news is that they all work in tuna and rice casserole. Albacore, also known as white tuna, has a mild flavor, whereas two other popular varieties—yellowfin and skipjack—are light tunas, boasting a richer, deeper taste. Canned tuna comes packed in water or oil, usually olive or vegetable. Tuna packed in oil has a more pronounced flavor, but it also has more calories, which may be a consideration for some people. The bottom line is that you can choose the tuna you like best, and the casserole will be delicious.
How do I store leftovers?
This dish is best eaten straight away. As the recipe uses pre-cooked rice, which is then reheated again as the casserole cooks, it’s not a good idea to cool the dish down and later reheat the rice a third time. So, eat up!
Serving suggestions
This rich and creamy tuna and rice casserole is great served with some fresh and crunchy sides, like a House Salad, a Green Salad, or a classic Caesar. And no casserole dinner is complete without some yummy bread. Favorites around here include Garlic Rolls, Buttermilk Biscuits, or thick slices of this Cheese Bread.
While tuna and rice casserole makes a regular appearance in my weeknight dinner rotation, sometimes I like to serve it to guests. Everyone loves a riff on an old-school favorite, right? When tuna and rice casserole is a dinner party entrée, I usually do one of two things: elevate the meal with this stunning Ratatouille and a French Boule Bread with Homemade Butter, or pair the casserole with some old-time sides, like Creamed Corn, Green Beans Almondine, and a loaf of white bread made in my Dutch oven.
Tuna and Rice Casserole
Ingredients
- 3 cups cooked white rice
- 2 cans tuna (5 ounces each) drained
- 1 can condensed cream of mushroom soup (10 1/2 ounces)
- 1 cup milk
- 1/2 cup diced onion
- 1/2 cup frozen peas
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 2 1/2 tablespoons butter melted
- 1 cup crushed crackers
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F.
- In a large bowl, combine the cooked rice, drained tuna, condensed cream of mushroom soup, milk, diced onion, frozen peas, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir until well mixed.
- Transfer the mixture to a greased baking dish. In a small bowl, mix together the butter and cracker crumbs.
- Sprinkle the shredded cheddar cheese evenly over the top of the rice mixture, then sprinkle the cracker crumbs over the cheese.
- Bake in the preheated oven for 30 to 40 minutes, or until the casserole is bubbly and the top is golden. Let it cool for a few minutes before serving.
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