Tuna Rice Casserole

Tuna Rice Casserole


"A nice quick and easy recipe for tuna. It makes a wonderfully light lunch...easily doubled."

Ingredients 30 m {{adjustedServings}} servings 452 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 807 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.
  3. Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.
  4. Bake in a preheated oven for 20 minutes.
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Reviews 9

  1. 11 Ratings


I changed lots of things in this recipe, and loved it! First, I sauteed one onion and 4 garlic cloves on a pot. I added one large green pepper, a stalk of celery, and a can of tomatoes. To this I added 3/4 cup of rice, and one cup of water. i added two cans of tuna to the mixture. I added a dash of mustard seed, some thyme, some basil, and ground pepper. I let everything simmer for about 40 mins, untill it not longer looked like soup. I served it in a pasta bowl, sprinkled with ground pepper to taste, and salt, and shredded old cheddar cheese. YUM!!! just remember you need lots of pepper!

Karen T.

one word-yuck.


I took someone's suggestion and substituted Uncle Ben's wild rice and then someone else suggested sauteing the onion and garlic first. It turned out pretty well and the kids loved it.