Tuna, Green Bean & Rice Casserole (Gf) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This casserole is my husband's favorite. I like that it's a complete meal that's very easy to put together. It's loosley based on the recipe on the seasoned green beans can, but this version is gluten free. Ingredients:
1 1/2 cups instant brown rice, dry |
3 (5 ounce) cans tuna in water, drained |
2 (14 1/2 ounce) cans del monte seasoned green beans (with onions, red peppers & garlic) |
1 (14 1/2 ounce) can health valley cream of mushroom soup (heat & serve, not condensed. other brands usually add gluten, which is fine if you're not on a glute) |
3/4 cup milk |
1/2 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 400 degrees F. Spray a 2 quart casserole dish with nonstick cooking spray.
2. Spread the rice in the casserole dish.
3. Layer with tuna and green beans.
4. In a separate bowl, combine soup, milk & cheese. Pour soup mixture into casserole dish.
5. Bake, covered, at 400 degrees for 35 minutes, or until rice is cooked. Let cool about 15 minutes before serving.
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