Comida Kraft
Recipe Box

15 Minute Cheesy Tuna Dinner

Prep Time
5
min.
Total Time
15
min.
Servings

4 servings

All you need to make this cheesy tuna and rice dinner are six on-hand ingredients and 15 minutes. Practically ready before they can ask what's for dinn…

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What You Need

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Make It

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  • Mix soup and milk in medium saucepan. Bring to boil on medium heat, stirring frequently.
  • Add tuna and peas; mix well. Return to boil.
  • Stir in rice and VELVEETA; cover. Reduce heat to low; cook 5 minutes. Stir until VELVEETA is completely melted.

Special Extra

Garnish with canned French fried onions or crushed potato chips just before serving.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 470
Total fat 16g
Saturated fat 7g
Cholesterol 60mg
Sodium 1270mg
Carbohydrate 51g
Dietary fiber 2g
Sugars 9g
Protein 29g
% Daily Value
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I was skeptical about this recipe since I'm used to cooking tuna casseroles with pasta rather than... I was skeptical about this recipe since I'm used to cooking tuna casseroles with pasta rather than rice. But, everyone in my household really enjoyed this version; I think I actually prefer rice to noodles. This dish definitely has a "comfort food" feel and was so quick to prepare. I added salt and pepper just before serving and garnished with the French onions. We served it with a side of corn. (I might add a little dry basil to the soup and milk next time.)
Date published: 2009-04-03
Rated 3 out of 5 by from In reading others comments, one stated, "Way too many carbs." Wouldn't it be a good idea to list... In reading others comments, one stated, "Way too many carbs." Wouldn't it be a good idea to list fats, carbs, proteins, calories, etc. at the bottom of the recipe. I and my hubby need to count these things in our meal plans. Thank you ~ We do not currently have nutrition information on this recipe. We have sent it to our Nutritionists -- Nutrition information should be on recipe in 2-3 weeks. ~ Kraft Kitchen Expert ~
Date published: 2004-05-13
Rated 4 out of 5 by from Well, for those of us who are active enough this is a perfect dish. Well, for those of us who are active enough this is a perfect dish. The kids love it- even more so with chicken, but the tuna was eaten up also. Yes, if you are too lazy to excersize and think that eating all fat and no carbs is healthy for you, go ahead and pass up on this. But if you understand that proper nutrition is eating in moderation and excersizing, then this is perfect.
Date published: 2004-05-13
Rated 3 out of 5 by from I needed to reduce the salt content of the soup so I used the low sodium version. I needed to reduce the salt content of the soup so I used the low sodium version. I also knew it needed more upbeat flavor for me and less carbs. I substituted instant brown rice and used fresh chunked mushrooms, onion and a little garlic to spice it up. I used Kraft shredded reduced fat Italian cheese. It turned out great. Chicken and asparagus would be great,too.
Date published: 2004-05-25
Rated 4 out of 5 by from I used this recipe in the 60's and early 70'swhen I had newborn twin girls, a preschool girl and a... I used this recipe in the 60's and early 70'swhen I had newborn twin girls, a preschool girl and a hungry college student husband. Back then it was called to bake it in the oven, but now I see it is wiser to just make it on top of the stove. This was always a winner. I felt nostalgic for this recipe of genuine comfort food and am so glad to see it here on the site!
Date published: 2003-03-10
Rated 3 out of 5 by from There are certainly many ways this basic recipe can be altered for personal tastes. There are certainly many ways this basic recipe can be altered for personal tastes. I would try to incorporate some kind of fresh taste (either in the recipe or as a side) in this as much of the products used are canned, frozen, etc. Us the low-sodium versions of the condensed soup (even low fat) and you won't taste a difference.
Date published: 2004-05-12
Rated 4 out of 5 by from I was scrambling for something to make for dinner and came across this very easy recipe. I was scrambling for something to make for dinner and came across this very easy recipe. I used real rice so it took a bit longer, but was rediculously easy! I didn't have peas so I used green beans - it was great! We crushed potato chips on top and the added crunch was just what it needed.
Date published: 2006-12-04
Rated 4 out of 5 by from Wonderful comfort food! Wonderful comfort food! I added vadalia onions and portabellas for flavor and I used the fat free mushroom soup to lower the fat content. This recipe made around six serving, rather than the four that are suggested, when I served a tossed salad with this dish.
Date published: 2004-06-24
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