If you’re looking for a delicious recipe to make with canned food and pantry staples, this easy tuna casserole is the dinner for you!
Easy Tuna Casserole Made with Pantry Staples
This easy Tuna Casserole made with canned tuna, white beans, evaporated milk and rice, it’s an easy family dinner to make with items you probably already have in your kitchen pantry.
When it comes to feeding my family, I am trying to make things last as long as I can to avoid going to the grocery stores.
Family dinners are how we are coming together to talk about what is happening in the world. Food really does help bring us together!
Easy Tuna Casserole to Make with Kids
I’ve been teaching my kids to cook and my son has been assisting me with some recipes for Living Locurto! I’m excited he is learning how to be a good cook. This is one recipe you can make with your kids too!
One of the things we made this week in home cooking class was this delicious tuna casserole. My kids refuse to eat tuna, but I always loved it as a kid! If you’re kids love tuna, this will be a huge hit!
Note: My daughter tried this recipe and said it was good! Her first time eating tuna and it was a win! ha!
Don’t like tuna? Here are some other easy dinner recipes you might like instead:
- Chicken Broccoli and Rice Casserole
- Easy Baked Shrimp
- Pepperoni Pizza Rolls
- One Pot Enchilada Mac and Cheese
- Sheet Pan Chicken Sausage and Vegetables
Why use white beans? Are they good for you?
Yes, white beans are packed with vitamins and an easy bean to add to dishes for extra nutrients. They will make this recipe creamier and more filling.
White beans such as Cannellini, navy or white kidney beans are healthy substitutes for potatoes.
I used Navy beans in this recipe, because they provide more fiber per half cup than any other white bean.
Can I use canned tomatoes?
Yes, you can use canned tomatoes if you don’t have fresh tomatoes.
Best Tuna Casserole to make with your Kitchen Pantry Staples
Easy Tuna Casserole
- 3 cups cooked rice
- 15 oz can white beans - cannellini, navy or white kidney
- 2 tbsp water
- 1/2 cup evaporated milk - or 1/2 cup half & half
- 1/4 tsp salt
- 1/8 tsp cracked pepper
- 1/2 tsp onion powder
- 2 tsp Worcestershire sauce
- 2 - 5 oz cans tuna - drained
- 1/2 cup chopped tomatoes
- 1 cup shredded cheddar cheese - divided
- 1/4 cup plain bread crumbs
- 1 tbsp butter - melted
- Preheat oven to 375 degrees.
- Drain and rinse beans with water. Smash beans with a fork or puree in a blender with water until smooth.
- In a large bowl, mix together the cooked rice, white beans, milk, salt, pepper, onion powder, Worcestershire sauce, tuna, tomatoes and a 1/4 cup of cheese.
- Pour mixture into a casserole dish sprayed with oil. Sprinkle the top with the remaining cheese.
- Cover with foil and bake for 15 minutes.
- Stir the bread crumbs and butter in a small bowl.
- Remove foil and sprinkle the top of the casserole with the bread crumb mixture. Bake for an additional 10 minutes or until bubbly and browned on top.