Tuesday, September 1, 2009

Tuna & Vegetable Casserole

I really wanted to follow the recipe I had on hand for a tuna casserole, but I was lacking some of the major ingredients. So, I came up with this dish instead. It's a great way to use up some leftover rice and vegetables. Or, you can substitute your favorite ingredients.
Tuna & Vegetable Casserole
2 cups cooked brown & wild rice (I used Uncle Ben's)
1 can cream of mushroom soup
1 can albacore tuna, drained (6 oz)
1 can mushrooms slices, drained (4 oz)
Frozen mixed vegetables (16 oz pkg of broccoli, cauliflower & carrot blend)
1/2 cup shredded cheddar cheese
1/2 cup French's onions
1/2 cup water
salt & pepper to taste
Pre-heat oven to 375 degrees. Cook vegetables according to package directions or re-heat leftover vegetables. Combine rice, soup, water, tuna, mushrooms. Add vegetables, cheese, salt & pepper. Cook covered at 375 degrees for 20 minutes or until bubbly. Top with onions, reduce heat to 350 degrees, and cook an addition 8-10 minutes until onions are browned. (Note: I did not add any salt or pepper to the dish because the leftover rice I used was an herb blend and well-seasoned.) Here's a picture before the topping is added.

1 comment:

Anonymous said...

I hate tuna, so I never think to make tuna casserole, and its one of my hubby's favorites!

Thanks for the reminder to make it for him, now that the weather is cool!