The tasty tuna casserole gets revamped with rice and a cheesy cheddar topping. You'll get this Super Easy Tuna Casserole on the table fast, too—perfect for weeknights.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (10 fl oz/284 mL) condensed cream of mushroom soup
1-1/4 cups milk
1 cup frozen peas
1-1/3 cups instant white rice, uncooked
2 cans (170 g each) tuna, drained, flaked
1 cup Cracker Barrel Shredded Old Cheddar Cheese
Add To Shopping List
How do I make it ?
Heat oven to 375°F.
Bring soup, milk and peas to boil in medium saucepan on medium-high heat, stirring occasionally. Remove from heat.
Stir in rice and tuna. Spoon into 2-L casserole dish sprayed with cooking spray; sprinkle with cheese.
Bake 20 min. or until heated through.
Kraft Kitchen Tips!
Substitute 1 pkg. (300 g) frozen chopped spinach, thawed and squeezed dry, for the peas.
Calories From Fat
% Daily Value
Total fat 16 g
Saturated fat 7 g
Cholesterol 60 mg
Sodium 940 mg
Total carbohydrate 40 g
Dietary fibre 3 g
Sugars 6 g
Protein 27 g
4 servings, 1/4 recipe (321 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.