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Tuna Rice Casserole

User Rating 5 Star Rating (1 Review)


Tuna rice casserole recipe with mushrooms and cheese.

Cook Time: 30 minutes

Total Time: 30 minutes


  • 1/4 cup butter, divided
  • 8 ounces sliced mushrooms
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • dash cayenne pepper
  • 1 can (9 to 12 ounces) white tuna, drained and flaked
  • 2 cups hot cooked rice
  • 1/2 cup shredded mild Cheddar cheese, divided
  • 1/3 cup cracker crumbs or fine dry bread crumbs
  • paprika


Heat butter over low heat; sauté mushrooms, celery, and chopped onion. Blend in flour; remove from heat. Gradually stir in milk. Add salt and cayenne pepper; return to heat and cook, stirring constantly, until thickened.

In a bowl, combine tuna with the cooked rice and all but 2 tablespoons of the shredded cheese. Add the sauce mixture and gently mix. Turn rice and tuna mixture into a 2-quart casserole. Melt remaining 2 tablespoons of butter; toss with the cracker crumbs of bread crumbs. Sprinkle crumbs and remaining cheese over casserole. Sprinkle with paprika. Bake at 375° for about 30 minutes, until hot and bubbly.
Serves 6.

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User Reviews

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 5 out of 5
husband loved it!, Member velindarubio

This was my first time making any tuna casserole. I made it a little healthier with brown rice and a tiny amount of cheese. IT was awesome. I also added a little bit of garlic salt to the mixture and green onion combined with regular onion. My husband could not stop eating it! He is a good ole hispanic guy that loves alot of flavor in his food, especially spicy. This wasn't his level of spicy but it had such a great kick with the cayanne pepper. Even my 4 yr old had it for lunch and dinner! I will definitely be making this again very soon.

10 out of 10 people found this helpful.

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