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Tuna Rice Casserole
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Tuna Rice Casserole

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 tablespoon butter
1 onion, diced
2 teaspoon s curry powder
1 can (10 3/4 ounce) cream of chicken soup
1 cup uncooked white rice
2 cans (6-ounce each) tuna, drained
1/2 teaspoon freshly ground black pepper
1 cup grated cheddar cheese
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Let's Make It
1
Preheat the oven to 375 degrees F. Heat the butter in a skillet over medium-high heat. Add the onion and curry powder; cook, stirring occasionally, until onion softens, about 5 minutes. Scrape the curried onions into a 9-by-13 baking dish; stir in the soup, 1 1/3 cups water, rice, tuna and pepper. Cover with foil.
2
Bake until rice is cooked and the casserole has begun to turn golden, about 40 minutes.
3
Remove from oven; raise the temperature to 450 degrees F. Remove foil from casserole. Spread cheese over the top of casserole; return to the oven. Cook until cheese begins to melt, about 5 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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