Tuna Rice Casserole

[BRCoats]

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. 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

[GEF]

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]

GEF,

I used to make that casserole all the time....before going gluten-free of course....sniff, sniff. 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]

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

Gretchen

[BRCoats]

Ahhh, I DO like them. Good idea!!