Easy Tuna Casserole
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!
Yield: 6
Calories: 351kcal
Ingredients
- 3 cups cooked rice
- 15 oz can white beans cannellini, navy or white kidney
- 2 tbsp water
- ½ cup evaporated milk or 1/2 cup half & half
- ¼ tsp salt
- ⅛ tsp cracked pepper
- ½ tsp onion powder
- 2 tsp Worcestershire sauce
- 2 - 5 oz cans tuna drained
- ½ cup chopped tomatoes
- 1 cup shredded cheddar cheese divided
- ¼ cup plain bread crumbs
- 1 tbsp butter melted
Instructions
- 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.
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Nutrition
Calories: 351kcal | Carbohydrates: 41g | Protein: 23g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 423mg | Potassium: 571mg | Fiber: 4g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 3mg | Calcium: 267mg | Iron: 4mg