Tuna Rice Casserole Supreme |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a simple tuna rice casserole that taste great. Makes a lot for plenty of leftovers. Feeds 8-10 Ingredients:
2 1/2 cups of basmiti rice (uncooked) |
4 cups of water for cooking rice |
1 tablespoon olive oil |
4 (5 ounce) cans albacore tuna (drained) or 20 ounces of any kind tuna (drained) |
1 medium sweet onion, chopped small |
2 stalks celery, chopped small |
1 cup frozen sweet peas |
2 teaspoons salt |
1 (10 ounce) can campbell's cream of mushroom soup |
1 (10 ounce) can of campbells cream of celery soup |
1 (10 ounce) can of campbells cheddar cheese soup |
1 empty soup can whole milk |
Directions:
1. Bring the water to a boil & add 1 tbs. of olive oil and the rice.
2. Stir once then put heat on low & cover tightly with lid and do not remove lid
3. during cooking for15 minutes Set aside when done.
4. Meanwhile, saute your chopped onions and celery together in a little olive oil for a few minutes to soften a little. Set aside.
5. Put all 3 of the soups in a large mixing bowl and blend together with the milk using a large spoon. Then add all of the rest of the ingredients(except the rice) and blend together. Blend in the cooked rice last.
6. Now, transfer the mixture to a large 13x9 lightly greased baking dish, If you like, you can sprinkle parmesan cheese on top.
7. Bake at 350 degrees for 40 minutes uncovered. Enjoy.
8. SERVES 8-10.
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