A tuna and rice casserole is pure magic. It warms the heart and brings joy. I recall the first time I cooked it for my family. The kitchen was filled with delicious smells. Everyone rushed to the table, eyes sparkling. This casserole shows how simple items create magic. The creamy feel, the nice mix of flavors, and the delightful tuna and rice pairing make it special for busy weekdays and lazy weekends.
I first tasted old fashioned tuna rice casserole at my grandmother’s cozy home on a cool autumn night. I can clearly picture it: the warm fire crackling, soft lights shimmering, and the tempting smell from the kitchen. All of us gathered to eat, and Grandma served her beloved dish. The moment I bit into it, I felt I found something wonderful. The creamy sauce, tender rice, and juicy tuna came together like a perfect melody. It was more than just food; it felt like a warm hug, a reminder of home and family love wrapped in one delightful casserole.
Tuna rice cheese casserole isn’t always seen as health food. Yet, it has some nutritional perks. Tuna gives lean protein and omega-3 fatty acids, while the rice offers energy-giving carbohydrates. Still, the cheese and creamy sauce can bring in lots of fat and calories. Over the years, I’ve changed the recipe to make it healthier. Swapping brown rice for white adds extra fiber and nutrients. Low-fat cheese and milk cut down on fat without losing flavor. I love adding more veggies, like peas, diced carrots, or even spinach for a heartier dish.
For folks with dietary needs, don’t worry! I’ve made dairy-free versions using nutritional yeast for a cheesy touch and plant-based milk for creaminess. This casserole is adaptable – you can truly customize it while keeping its comforting soul.
Each ingredient is vital for the perfect tuna rice casserole. Tuna offers a rich, savory base. Rice gives substance, soaking up all the flavors. Cheese adds a crispy top and creaminess. Onions and celery provide a nice crunch and aroma, while the peas add color and sweetness. And we cannot forget the breadcrumbs — they are the key to a delightful crunch on top that makes this casserole so delicious.
To make my Tuna, Cheese, and Rice Casserole, you will need the following ingredients:
Preheat the oven to 400 °F. Lightly grease a 2-quart casserole dish using butter.
Melt 4 tablespoons of butter in a skillet over medium-low heat. Add ¼ cup each of onion and celery. Sauté for about 5 minutes until tender. Stir in the 3 tablespoons of flour, ⅛ teaspoon of freshly ground black pepper, and ½ teaspoon of dry mustard. Continue cooking while stirring, until smooth and bubbly.
Add ½ a teaspoon of Worcestershire sauce and gradually stir in 2 cups of milk. Cook the mixture while stirring, until the sauce thickens. Add 1 cup of the shredded cheese to the mixture and stir until melted.
Add the flaked tuna and peas to the sauce. If desired, stir in 2 tablespoons of pimiento. Taste and season with salt as needed.
Spoon half of the hot rice into the prepared baking dish and spread ¾ cup of the cheese over the rice. Top with half of the sauce, then repeat the layers. Make sure that the top layer is the remaining shredded cheese.
Melt the remaining 2 tablespoons of butter in the pan and toss with 1 cup of bread crumbs in a bowl. Sprinkle the buttered bread crumbs over the top of the casserole.
Bake in the preheated oven for about 20 minutes until the casserole is hot and bubbling and the bread crumbs are golden brown.
Cool slightly before serving.
This Tuna, Cheese, and Rice Casserole is a delicious meal to feed the whole family! Please come back and leave a comment below if you try this one!
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