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Tuna, Cheese, and Rice Casserole

User Rating 4.5 Star Rating (5 Reviews)


Tuna Rice Casserole With Cheese

Tuna Rice Casserole With Cheese

D. Rattray
This cheesy and delicious tuna and rice bake is the answer to mealtime blahs, and the whole family will be happy.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 1/4 cup minced onion
  • 1/4 cup chopped celery
  • 6 tablespoons butter, divided
  • 3 tablespoons flour
  • 1/8 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 2 cups milk
  • 8 ounces shredded Sharp cheddar cheese
  • 1 can (7 ounces) tuna, drained and flaked
  • 1 cup cooked frozen or canned peas, drained
  • 4 cups hot cooked rice
  • 1/2 cup fresh bread crumbs


In a skillet over medium-low heat, cook onion and celery in the butter until tender, about 5 minutes. Stir in flour, pepper, and dry mustard. Continue cooking, stirring, until smooth and just bubbly. Add Worcestershire sauce and gradually stir in milk. Cook, stirring, until thickened. Add about half of the cheese to the sauce mixture; stir until melted. Add flaked tuna and peas. Spoon half of the hot rice into a shallow 2-quart baking dish and spread about half of the remaining cheese over the rice; top with half of hot mixture, then repeat layers. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle crumbs over the top. Bake in a preheated 400° oven for 20 minutes or until the top is lightly browned.
Serves 4 to 6.

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User Reviews

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 5 out of 5
Love this, Member mh221088

I make this casserole frequently. I like that the recipe doesn't call for canned soup. It's easy and so tasty. I love what the bread crumbs add to the texture. I make it exactly as written, except when I don't have sharp cheddar on hand I use regular and add a bit of salt to the sauce.

1 out of 1 people found this helpful.

See all 5 reviews

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