Tuna and Rice Casserole

This tuna and rice casserole might look soupy going in the oven, but the dry rice will absorb all the extra liquid during the 90-minute bake, yielding flavorful and creamy results.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 307 Calories

Ingredients

• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• 2 (5 ounce) cans tuna, drained
• 1 (10.5 ounce) can condensed cream of mushroom soup
• cooking spray
• 1 (10.5 ounce) can condensed cream of celery soup
• 0.5 teaspoon ground black pepper
• 1.5 cups milk
• 0.25 teaspoon salt
• 0.5 cup chopped celery
• 0.33333334326744 cup diced onion
• 0.33333334326744 cup diced bell pepper
• 1.25 cups uncooked rice

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.

Step 2

Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.

Step 3

Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.