Cream of Nuttin' Tuna Casserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I made this up on a night when I wanted comfort food but didn't want to use one of those icky cream of soups. This is also a departure from my usual tuna casserole in that it uses rice instead of noodles-maybe not a change to some but it definitely is for us! As far as the seasonings go I think there is plenty of play room. For those listed I just used a few healthy shakes of each. I have also used 1/4 c fresh onion instead of dried ones. Ingredients:
1 cup brown rice |
2 cups water |
1 1/2 cups frozen peas and carrots |
12 ounces canned tuna |
1 tablespoon dried onion |
1 tablespoon smart balance butter spread |
2 tablespoons all-purpose flour |
1/2 cup chicken broth |
1/2 cup low-fat milk |
poultry seasoning, to taste |
garlic powder, to taste (or garlic salt!) |
black pepper, to taste |
1/2 cup reduced-fat cheddar cheese (more on top if you'd like!) |
Directions:
1. Cook the rice in the water, according to package directions. Leave it in the pan after cooking.
2. In a small pan melt the butter, then add the flour and stir.
3. Add the broth and bring to a boil (still stirring); reduce heat to a simmer.
4. Add milk, onions, cheese, and seasonings. Stir until smooth and cheese is melted.
5. Add tuna, then pour all into the rice pan. Stir all ingredients well.
6. Place all in a sprayed pie dish or 8 x 8 casserole and bake 25 minutes or until warmed through and golden. Add more cheese on top if you'd like!
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