This Tuna Rice Casserole is a creamy dinner made with tender rice, savory tuna, vegetables, and plenty of sharp cheddar cheese. Finished with a buttery, golden Panko topping, it’s an easy, flavorful meal the whole family will enjoy.
If you love a classic tuna noodle casserole, this rice version has the same creamy, cheesy comfort with a rice-based twist.
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Holly’s Recipe Highlights: Tuna Rice Casserole
- Flavor: Creamy, cheesy, savory, and comforting with a buttery crisp topping.
- Why Make It: Instant rice cooks right in the casserole, saving you the extra pot and making this comforting meal even easier to prepare.
- Serving Suggestions: Pair with a simple green salad or roasted vegetables for the perfect meal!
Total Time: 57 Mins Servings: 4 Cooking Method: Oven
Ingredient Notes
- Alfredo Sauce: Prepared jarred sauce makes an easy, creamy base, or replace it with a homemade Alfredo sauce. Pour the broth into the empty Alfredo jar and shake well to get every last bit of sauce out.
- Instant Rice: Use uncooked instant white rice. Regular long-grain rice has different liquid and cooking requirements and is not a direct substitute.
- Frozen Peas or Green Beans: Thaw the vegetables first to prevent them from lowering the casserole’s temperature or adding excess moisture. If using long green beans, cut them into bite-sized pieces before adding.
- Sharp Cheddar Cheese: Sharp cheddar adds plenty of bold flavor. Swap for medium cheddar, Monterey Jack, or a cheddar blend.
- Tuna: Drain the tuna thoroughly before folding it into the casserole. Both chunk light and solid white tuna work well, depending on your preferred texture.
- Panko Bread Crumbs: Panko bread crumbs create a light, extra-crispy topping, while crushed buttery crackers are a richer, more indulgent option.
How to Make Tuna Rice Casserole
- Combine the Alfredo sauce, rice, broth, vegetables, cheese, and seasonings.
- Fold in the tuna, cover, and bake (full recipe below).
- Stir, add the buttery Panko and cheddar topping, and finish baking.
Save It for Later
- Keep leftovers in an airtight container in the refrigerator for up to 2 days. It can be frozen, but the sauce and rice may be softer after thawing.
- Reheat in the microwave or covered in the oven. Remove the cover for the last minute of baking.
- To prep ahead, combine the dry seasonings and shred the cheese in advance. Wait to assemble the rice and liquid closer to baking time, to prevent the instant rice from absorbing the sauce while sitting.
Casseroles for Busy Nights
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Equipment
Ingredients
- 1 (14.5 ounce) jar prepared Alfredo sauce
- 1½ cups instant rice white, uncooked
- 1½ cups reduced sodium chicken broth
- 1 cup frozen peas or green beans, thawed
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon celery salt
- 2 (5 ounce) cans tuna drained
TOPPING
- ¾ cup Panko bread crumbs
- ¾ cup shredded sharp cheddar cheese
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F, and grease a 2-quart baking dish.
- In the casserole dish, combine Alfredo sauce, rice, broth, peas, cheese, onion powder, garlic powder, pepper, and celery salt. Stir until well mixed.
- Gently fold in the drained tuna. Cover tightly with foil or a lid and bake covered for 30 minutes.
- Combine the topping ingredients in a small bowl. Stir the casserole, then sprinkle the breadcrumb mixture evenly over the top.
- Bake uncovered for an additional 15 to 20 minutes or until hot & bubbly, and the rice is tender. Broil for 1 to 2 minutes for a crisper, more golden top if desired.
- Rest 5 minutes before serving.
Notes
Pour the chicken broth into the empty Alfredo sauce jar, secure the lid, and shake well to loosen up every last bit of sauce before adding it to the casserole.
Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Information
Calories: 530 | Carbohydrates: 43g | Protein: 33g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 785mg | Potassium: 373mg | Fiber: 3g | Sugar: 3g | Vitamin A: 989IU | Vitamin C: 15mg | Calcium: 408mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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