This is a recipe I made combining two different casserole recipes I already had. I usually serve this tuna and rice casserole as a main dish with a side of salad.
Ingredients
- cooking spray:
- ½ cups milk: 1 piece
- condensed cream of celery soup: 1 can (10.5 ounce can)
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- tuna: 2 cans (5 ounce cans, drained)
- ¼ cups uncooked rice: 1 piece
- celery: 0.5 cup (chopped)
- onion: 0.33333 cup (diced)
- bell pepper: 0.33333 cup (diced)
- garlic: 1 Tbsp (minced)
- oregano: 1 tsp (dried)
- parsley: 1 tsp (dried)
- ground black pepper: 0.5 tsp
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
-
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.
-
Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.
