Tuna and Rice Casserole

Tuna and Rice Casserole

Recipe by Nico Albatross from allrecipes.com

2 Hr. 55 Mins.

Ingredients

6

6 servings

  • cooking spray
  • 1.5 cups milk
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 2 (5 ounce) cans tuna, drained
  • 1.25 cups uncooked rice
  • 0.5 cup chopped celery
  • 0.33333334326744 cup diced onion
  • 0.33333334326744 cup diced bell pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
  • Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
  • Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.

Nutritional Facts

Per 6 servings

  • Calories: 307
  • Carbohydrate: 43g
  • Fat: 7g
  • Fiber: 1g
  • Protein: 17g

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