Published: by Sally · This post may contain affiliate links · Leave a Comment
Jump to Recipe Print Recipe
This quick and easy tuna and rice casserole recipe is cooked on the stove top and uses only one pot.
Along with the quickness and ease of making it, I think you'll love how creamy and flavorful this easy tuna casserole with rice is.
Many times, a tuna casserole is cooked with pasta instead of rice, and most of the time it's cooked in the oven.
My favorite way of making a casserole is in my Dutch oven on the stove top!
Why is this???
Because typically it's quicker, takes fewer steps, and is less likely to be dry.
I like my casseroles to be creamy and saucy - not dried out and crusty. How about you?
Plus, when you're using rice and trying to avoid dirtying extra pots and pans, it's nearly impossible to come up with a tasty casserole - I know ... I tried this recipe multiple times in the oven to no avail.
Hence, this stove top version that I believe you and your family will devour and make over and over again. It's just that delicious (and easy)!
What You'll Need
2 cups quick-cooking rice, uncooked
2 cans tuna, 5 ounces each
1 can cream of mushroom soup (or other cream soup of choice), 10.5 ounces
You will need to use quick-cooking rice in this recipe. Otherwise, the rice won't get done.
For the peas, I recommend either frozen or fresh, but you can use canned peas. If using canned peas, make sure to drain them well and realize that they may be more mushy than if using frozen or fresh.
For the cream soup, feel free to use the condensed cream soup of your choice. Cream of celery or chicken would work just as well. Make sure that it's a condensed soup.
I hope you love this tuna rice casserole that's cooked on the stove top as much as my family does! Please share freely and let me know how yours turned out in the comments below!
More Casseroles to Love:
Chicken Tater Tot Casserole
Hashbrown Casserole
Philly Cheesesteak Casserole with Ground Beef
📋 Recipe
Tuna and Rice Casserole Recipe (quick stovetop)
This quick and easy tuna and rice casserole recipe is cooked on the stove top and uses only one pot.
4.77 from 34 votes
Print Pin Rate
Course: Casserole, Main Course
Cuisine: American
Prep Time: 5 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 35 minutesminutes
Servings: 6servings
Calories: 431kcal
Author: Sally
Ingredients
2cupsricequick cooking
10ouncestuna2 cans, drained
1cancream of mushroom soupor other condenced cream soup, 10.5 ounces
1-½cupsmozzarella cheeseshredded (or shredded cheese of choice)
4cupsbrothchicken or beef
2cupspeasfrozen or fresh
2teaspoononion powder
1teaspoonpaprika
¼teaspoonblack pepper
US Customary - Metric
Instructions
Add broth to Dutch oven or heavy pot and bring to a light boil on medium-high heat.
Add rice, onion powder, peas, black pepper, and paprika and bring to a boil again on medium heat.
Cover, lower heat to low-medium.
Cook for 15-20 minutes or until rice is cooked, keeping covered.
Add tuna, cream of mushroom soup, and cheese and stir to incorporate.
Turn heat off. Let sit uncovered about 10 minutes to allow cheese to melt.
Your tuna casserole can also become dry due to overbaking. Even if it turns out perfect when you first cook it, it may still dry out when you reheat it. Luckily, these mistakes are quite easy to fix. For example, adding fewer noodles or just a little bit more sauce can help restore moisture and enhance the flavor.
Use 2 cans soup, 1 cup milk, 1/4 cup pimiento, two 12-ounce cans tuna, 6 ounces (about 4 cups) egg noodles, 2 tablespoons bread crumbs and 1 tablespoon butter. Bake in a 2-quart casserole for 30 minutes or until hot, then for another 5 to brown the bread crumb mixture.
Alternatively, Foods Guy recommends adding a splash of water or chicken stock to your casserole and covering it with plastic wrap before microwaving, which will add new moisture and lock in the steam, ensuring a perfectly moist reheated tuna casserole.
After cooking for the recommended period of time, if the rice is still hard or chewy, add a little bit of water to create more steam (for every cup of uncooked rice used, add about 2 tablespoons of water). Cover the pot tightly and place over very low heat for 5 to 10 minutes.
Well, here's how you fix it. Place 1/4 a cup of water, sprinkle it around the pan, then place a piece of aluminum foil on top.Place the lid on, let it cook for 10 minutes. Check to see if it's done.
Make a cornstarch slurry for a fast and easy thickener.
Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.
So what's inside? Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese.
Tuna dries out quite quickly and turns crumbly, so it should be cooked very briefly over a high heat in a frying pan, on a griddle or over a barbecue; or cooked under oil (confit), sous vide or simmered in a sauce.
Canned tuna is actually already cooked before it's canned, so technically, you can eat it straight from the can if you want. However, you can add canned tuna to a dish that you're cooking to add some healthy protein. For instance, you can add canned tuna to a pot of mac and cheese.
Canned tuna fish is an effortless meal option that can be especially handy on occasions when you don't feel like cooking, or perhaps are in a situation where you can't cook, like when you are camping. Being that it is already pre-cooked, it is safe to consume straight from the can with no other preparation.
Canned tuna is ready to eat straight from the can, although a little seasoning may be required to make it taste more interesting if it was packed in water. Fresh tuna is best when cooked lightly, so that the outside has a nice sear and the inside is still tender.
Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often. Discard any cold leftovers that have been left out for more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).
Seafood dishes like shrimp and grits or gumbo can taste even better heated up the next day. Some fish, like leftover salmon, won't hold up as well. These leftover can easily be re-imagined into another meal. Hearty leftover fish like salmon and tuna often taste better cold.
Adding uncooked rice to a soup, stew, or casserole can stretch your meals farther. Add 1 cup uncooked rice and two cups of broth or water to your recipe before cooking. The rice will soak up the broth or water as it cooks on the stove top or in the oven.
In high amounts, lectins in uncooked rice can damage your digestive tract and cause vomiting and diarrhea. The symptoms you feel after eating lectins are very similar to those you get after you have food poisoning. You can cut down on lectins in rice by rinsing and cooking it thoroughly.
Do you cook the noodles before adding them to the casserole? Yes, you should cook the egg noodles until they're al dente before combining with the other ingredients.
Unfortunately, yes. The problem is that uncooked rice can have spores of Bacillus cereus, which is a bacterium that can cause food poisoning. These spores can survive even when the rice is cooked, and if you leave your rice out at room temperature, the spores can grow into bacteria and multiply.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.