Tuna Rice Casserole!! | Min Yx Games Tuna Rice Casserole!! | Min Yx Games
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Tuna Rice Casserole!!

It seems like moms everywhere have always been big on Tuna Noodle Casserole as a comfort food staple, but Tuna Rice Casserole deserves its share of the limelight too. It’s a creamy bake that uses an easy pantry protein, just like the noodle version, but here the comforting carbs come in the form of tender long-grain white rice. This recipe uses a quick creamy homemade sauce and no canned soup at all, and while that might draw you in, you’ll stay for the crispy, buttery cracker crumb topping.



2 cups white rice, uncooked
1/2 medium white onion, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 2/3 cup milk
2 large eggs
1 1/2 cups frozen peas
1/2 teaspoon garlic powder
1 1/2 cups cheddar cheese, grated
1/2 cup sour cream
2 (5 oz) cans tuna, drained
1 cup Ritz crackers, crushed
1/2 cup Parmesan cheese, grated
Kosher salt and freshly ground black pepper, to taste.



Preheat oven to 350°F and grease a 9×13-inch casserole dish with butter or nonstick spray.
Cook rice according to package directions. Set aside.
In a large skillet, melt butter over medium-high heat. Add onion and cook until translucent, about 3 minutes. Whisk in flour and garlic powder and cook 1 minute more.
Gradually add milk and cook until bubbly and thick. Stir in cheddar cheese and season to taste with salt and pepper.
Add rice, tuna, peas, cheese sauce, and sour cream to casserole dish and stir to combine.
Combine cracker crumbs with Parmesan cheese and sprinkle over the top of casserole.
Bake uncovered until bubbly, about 20 minutes. Broil on high until top is golden brown, if desired.
Let rest 5 minutes before serving.

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