Tuna and rice casserole
This must be the easiest to cook tuna casserole ever. An all in one oven baked family dish.
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Loading... Ingredients
- 1 X 400 ml can cream of mushroom soup or 1 X 45 g packet cream of mushroom soup
- 375 ml (1 ½) cups milk
- 3 X 170g cans tuna in water, drained
- 250 ml (1 cup) grated cheese
- 3/4 cup Spekko Long Grain Parboiled Rice
- 30 ml (2 tbsp) bread crumbs
- 10 ml (2 tsp) Italian seasoning
Method
- Preheat oven to 180ºC.
- Mix the soup (or if using powder, mix in water as per the instructions on the pack); milk, tuna, cheese and rice in a casserole dish. Bake for 30 minutes, stir. Sprinkle with the bread crumbs and bake for an additional 20 minutes, until the rice is tender.