Sarah BrownToday, I’m taking you on a flavorful journey with a dish that’s been a staple in many households. Trust me, if you haven’t experienced the magic of a tuna and rice casserole with mushroom soup, you’re in for a treat.
Before we dive into the nitty-gritty details, let me first share a bit of my background for context. As a registered dietitian and food blogger, I’m constantly exploring recipes that are not only delicious but also easy to prepare and serve. So, let’s get right into it!
What is Tuna and Rice Casserole with Mushroom Soup?
At its core, tuna and rice casserole with mushroom soup is a creamy, hearty dish that combines simple ingredients into something extraordinary. It’s made with tuna, rice, and condensed cream of mushroom soup, and often includes an assortment of veggies and seasonings. It’s the ultimate comfort food that makes you feel like you’re wrapped in a warm hug.
Why You’ll Love This Tuna and Rice Casserole with Mushroom Soup
There are so many reasons to fall in love with this dish. For starters, it’s:
- Super easy to prepare
- Budget-friendly
- Packed with flavors and nutrients
- Perfect for make-ahead meals or leftovers
- Kid-approved (trust me, it’s a lifesaver on busy nights)
The Ingredients
Alright, let’s break down what you need:
- ½ teaspoon freshly ground black pepper
- 1 ½ cups whole milk
- 1 tablespoon lemon juice (optional)
- 1 teaspoon dried basil
- 1 (10.5 ounce) can condensed cream of mushroom soup
- Non-stick cooking spray
- ½ cup finely chopped celery
- ⅓ cup diced yellow onion
- ¼ teaspoon sea salt
- 1 tablespoon finely minced garlic
- 1 ¼ cups uncooked long-grain rice
- ⅓ cup chopped red bell pepper
- 1 cup frozen peas (optional)
- 1 teaspoon dried thyme
- 1 (10.5 ounce) can condensed cream of celery soup
- 2 (5 ounce) cans well-drained tuna
Step by Step Instructions
Ready to make this delicious casserole? Here’s how you do it:
Step 1: Preheat Your Oven
First things first, preheat your oven to 350°F (175°C). This ensures that your casserole will bake evenly and achieve that perfect golden crust.
Step 2: Prepare the Rice
Cook your long-grain rice according to the package instructions. Make sure it’s fully cooked but not mushy, as it will absorb the flavors of the dish later on.
Step 3: Sauté the Veggies
In a large skillet, add a splash of oil. Sauté the finely chopped celery, diced yellow onion, and minced garlic until they’re soft and fragrant. This step adds a punch of flavor to your casserole.
Step 4: Mix the Wet Ingredients
In a large bowl, combine the whole milk, condensed cream of mushroom soup, and condensed cream of celery soup. Stir in the dried basil and dried thyme. If you like a zesty kick, add a tablespoon of lemon juice.
Step 5: Combine Everything
Add the cooked rice, sautéed veggies, well-drained tuna, chopped red bell pepper, and frozen peas (if using) to the bowl with the wet ingredients. Mix until everything is well-incorporated.
Step 6: Season and Transfer
Season the mixture with sea salt and freshly ground black pepper. Transfer everything to a greased baking dish. Spread it out evenly to ensure each bite is consistent.
Step 7: Bake to Perfection
Bake in your preheated oven for about 30-35 minutes. You’ll know it’s ready when the top is slightly golden and the sides are bubbling.
Step 8: Cool and Serve
Let it cool for a few minutes before serving. This will make it easier to scoop out and will allow the flavors to meld together perfectly.
Tips & Tricks
Here are some pro tips to make your casserole truly exceptional:
- Don’t Overcook the Rice: Make sure your rice is cooked but still a bit firm. It will cook more in the oven.
- Opt for Fresh Veggies: Freshly chopped veggies make a world of difference in flavor and texture.
- Drain the Tuna Well: Excess liquid from the tuna can make your casserole watery.
- Use High-Quality Soup: The quality of your cream soups can make or break the dish.
- Add Cheese: Do you love cheese? Sprinkle some shredded cheese on top before baking for a gooey finish.
Nutrition Information
Can I Store Tuna and Rice Casserole with Mushroom Soup?
Absolutely! You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or oven until warmed through. It’s perfect for meal prep!
What Can I Serve with Tuna and Rice Casserole with Mushroom Soup?
Pair this comforting casserole with a simple green salad and a side of crusty bread. For something a bit more indulgent, garlic bread is always a hit.
Variations
Want to switch things up? Here are some variations you can try:
Vegetarian Version
Skip the tuna and load up on extra veggies like broccoli, mushrooms, and zucchini.
Spicy Twist
Add some chopped jalapenos or a dash of hot sauce for a spicy kick.
Cheesy Delight
Mix in some shredded cheddar or mozzarella cheese for an extra layer of flavor.
Herb Lover’s Dream
Experiment with different herbs like rosemary, parsley, or dill.
Healthy Swap
Use brown rice or quinoa instead of white rice for a healthier version.
Tuna and rice casserole with mushroom soup
Equipment
- Large skillet
- Large bowl
- Greased baking dish
Ingredients
- ½ teaspoon freshly ground black pepper
- 1 ½ cups whole milk
- 1 tablespoon lemon juice optional
- 1 teaspoon dried basil
- 1 10.5 ounce can condensed cream of mushroom soup
- Non-stick cooking spray
- ½ cup finely chopped celery
- ⅓ cup diced yellow onion
- ¼ teaspoon sea salt
- 1 tablespoon finely minced garlic
- 1 ¼ cups uncooked long-grain rice
- ⅓ cup chopped red bell pepper
- 1 cup frozen peas optional
- 1 teaspoon dried thyme
- 1 10.5 ounce can condensed cream of celery soup
- 2 5 ounce cans tuna, well-drained
Instructions
- Ready to make this delicious casserole? Here’s how you do it:
Step 1: Preheat Your Oven
- First things first, preheat your oven to 350°F (175°C). This ensures that your casserole will bake evenly and achieve that perfect golden crust.
Step 2: Prepare the Rice
- Cook your long-grain rice according to the package instructions. Make sure it’s fully cooked but not mushy, as it will absorb the flavors of the dish later on.
Step 3: Sauté the Veggies
- In a large skillet, add a splash of oil. Sauté the finely chopped celery, diced yellow onion, and minced garlic until they’re soft and fragrant. This step adds a punch of flavor to your casserole.
Step 4: Mix the Wet Ingredients
- In a large bowl, combine the whole milk, condensed cream of mushroom soup, and condensed cream of celery soup. Stir in the dried basil and dried thyme. If you like a zesty kick, add a tablespoon of lemon juice.
Step 5: Combine Everything
- Add the cooked rice, sautéed veggies, well-drained tuna, chopped red bell pepper, and frozen peas (if using) to the bowl with the wet ingredients. Mix until everything is well-incorporated.
Step 6: Season and Transfer
- Season the mixture with sea salt and freshly ground black pepper. Transfer everything to a greased baking dish. Spread it out evenly to ensure each bite is consistent.
Step 7: Bake to Perfection
- Bake in your preheated oven for about 30-35 minutes. You’ll know it’s ready when the top is slightly golden and the sides are bubbling.
Step 8: Cool and Serve
- Let it cool for a few minutes before serving. This will make it easier to scoop out and will allow the flavors to meld together perfectly.
Notes
- Don’t Overcook the Rice: Make sure your rice is cooked but still a bit firm. It will cook more in the oven.
- Opt for Fresh Veggies: Freshly chopped veggies make a world of difference in flavor and texture.
- Drain the Tuna Well: Excess liquid from the tuna can make your casserole watery.
- Use High-Quality Soup: The quality of your cream soups can make or break the dish.
- Add Cheese: Do you love cheese? Sprinkle some shredded cheese on top before baking for a gooey finish.
Nutrition
FAQs
1. Can I use fresh tuna instead of canned tuna?
Yes, you can! Make sure to cook and flake the fresh tuna before adding it to your mixture. Fresh tuna can add a wonderful texture and richer flavor.
2. Is it possible to make this casserole dairy-free?
Absolutely. Substitute the milk with almond milk or another non-dairy alternative. Use dairy-free versions of the condensed soups.
3. Can I freeze this casserole?
You bet. After baking, let the casserole cool completely. Transfer it to a freezer-safe container and freeze for up to a month. Reheat in the oven until fully warmed through.
4. What other soups can I use if I don’t have cream of mushroom?
Cream of chicken or cream of broccoli soups also work well. Each brings its own unique taste to the dish.
5. How can I make a gluten-free version?
Ensure all your ingredients are gluten-free, including condensed soups and rice. Double-check labels to avoid any hidden gluten sources.
Conclusion
There you have it, folks! Tuna and rice casserole with mushroom soup is more than just a dish; it’s a family favorite and a meal that brings people together. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this casserole ticks all the boxes. Give it a try and let me know how it turns out. Bon appétit!
