Quinoa Tuna Casserole

Quinoa Tuna Casserole

17
mariehipple 3

"My father is on a low-carb diet, but I love tuna casserole so I decided to try to make it with quinoa. This is also kind of a recipe for quinoa risotto as that is how I cooked the quinoa."

Ingredients 1 h 20 m {{adjustedServings}} servings 176 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Cook and stir mushrooms and onion in hot oil until softened, about 5 minutes. Remove from heat and set aside.
  3. Melt 2 tablespoons of butter in a stockpot over medium heat. Cook quinoa in melted butter until lightly brown. Pour enough stock to just cover the quinoa. Allow the liquid to reduce to half. Continue this process until quinoa is soft and all stock is absorbed, about 30 minutes. Season with salt throughout process.
  4. Stir mushrooms, onion, and tuna through the quinoa; season with black pepper. Stir 1/4 cup butter, the egg, and flour into the quinoa mixture; transfer to a casserole dish and top with bread crumbs to cover.
  5. Bake until the top is golden brown and the center is hot, about 30 minutes.
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Reviews 17

  1. 25 Ratings

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leftoverQueen
5/10/2012

Pour enough stock to just cover the quinoa. Allow the liquid to reduce to half. Continue this process until quinoa is soft and all stock is absorbed, about 30 minutes Did you read this part kc37?

briankane73
5/15/2012

Solid, healthier alternative to egg noodles. I made these changes to speed things along. - cook 1 can chicken broth with 1/2 can quinoa 10 min in microwave, stir 2 x - add one can 98% fat free cream of mushroom soup and two cans drained tuna - stir, add to 9*9 casserole and bake at 375 for 45 min I would add fresh herbs and maybe peas next time to give it color. It looked unappetizing, but tasted good.

kornberg
9/10/2012

I substituted olive oil for the butter, used 3 of the 2.3 oz tuna packets and only used 4 cups of stock. the quinoa was totally cooked by then and any more stock would probably have made it mushy. Also I did not want to open another box of stock. I also added peas and will probably add broccoli, cauliflower and/or ground turkey next time. To season I used some tumeric, lots of cumin, minimal cayenne pepper, black pepper and salt while I was cooking the quinoa. This was a really good recipe and it leaves a lot of room for additions which is nice. I don't feel like I have to run to the store to spend $10 on one ingredient--these are all things that I have or will use normally. Five stars for convenience, versatility, inexpensiveness, healthiness and tastiness.