Mom's Easy Tuna Casserole with Rice

I grew up with a macaroni-based tuna casserole. My mother-in-law introduced me to this one with rice and I've used it ever since. The Tabasco® sauce and green chile peppers gives it an extra pop of flavor.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 440 Calories

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup shredded Cheddar cheese
• salt and ground black pepper to taste
• 1 ⅔ cups milk
• 1 medium onion, diced
• 1 (5 ounce) can tuna, drained and flaked
• 3 drops hot pepper sauce (such as Tabasco®), or more to taste
• ¾ cup water, or as needed
• 1 pinch dried oregano, or more to taste
• 1 ⅓ cups uncooked instant rice
• 1 (14.5 ounce) can diced tomatoes and green chile peppers, undrained
• 1 pinch ground paprika, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until browned and bubbly, about 30 minutes.

Step 3

Spread rice in the bottom of a 2-quart casserole dish. Sprinkle with oregano, salt, and pepper. Layer tuna over top, then diced onion.

Step 4

Drain tomato juice into a 2-cup liquid measure. Add enough water to reach 1 1/3 cups liquid. Layer 3/4 of the diced tomatoes over the onion, then pour the tomato juice-water mixture over top. Save remaining tomatoes.

Step 5

Melt butter in a skillet over medium heat. Stir flour into milk in a liquid measure. Pour milk mixture into the skillet and stir until thickened, about 5 minutes. Add hot pepper sauce and season with salt and pepper. Add cheese and stir until melted.

Step 6

Pour cheese sauce over the casserole. Garnish with extra tomatoes and paprika.