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Tuna Rice Casserole

BRCoats

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BRCoats Enthusiast
BRCoats
Posted

This is something I've made up. I eat it because it doesn't have anything spicey and always sits well.

2 Cups Minute Rice - cooked with salt and pepper and gluten-free boullion to taste. I usually add a little bit of butter to prevent any sticking.

2 large cans tuna (whichever brand you prefer)

Butter

Grated mild cheddar cheese

Cook the rice and seasonings, and lay in a casserole dish. I put three or four little slabs of butter on top of it. Place the drained tuna over the rice. Then sprinkle with cheese - however much your little heart desires. Salt and pepper. Put in pre-heated 300 degree oven, just until the cheese is melted and the tuna is warm.

This always sits really well with me, and I eat it a lot when my tummy is upset (often!).

The posting on hamburger rice casserole made me think of this. :D I can't have the tomato sauce on that recipe, so in case there are others who can't either, I thought I'd share this. Hope it helps somebody.

Brenda

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GEF Explorer
GEF
Posted

This sounds delicious! I'm a big fan of tuna casserole with those egg noodles and this would be a great substitute!

Thank you!

BRCoats Enthusiast
BRCoats
Posted
  • Author

GEF,

I used to make that casserole all the time....before going gluten-free of course....sniff, sniff. :D I didn't mention it in the recipe, but I've thought of putting the frozen peas that I would put in the noodle recipe. Or you could even do corn. Just an afterthought.....

Brenda

GEF Explorer
GEF
Posted

One of the variations I've seen as well included sliced green olives... yum... if you like them.

Gretchen

BRCoats Enthusiast
BRCoats
Posted
  • Author

Ahhh, I DO like them. Good idea!! :)

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