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
1-½ cups shredded mozzarella cheese
4 cups chicken or beef broth
2 cups frozen or fresh peas
2 teaspoons onion powder
1 teaspoon paprika
¼ teaspoon black pepper
How to Make It
Add broth to Dutch oven or heavy pot and bring to a light boil on medium-high heat (7-8).
Add rice, onion powder, peas, black pepper, and paprika and bring to a boil again on medium heat (5-6).
Cover, lower heat to low-medium (2-3).
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.
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:
Tuna and Rice Casserole Recipe (quick stovetop)
- 2 cups rice quick cooking
- 10 ounces tuna 2 cans, drained
- 1 can cream of mushroom soup or other condenced cream soup, 10.5 ounces
- 1-½ cups mozzarella cheese shredded (or shredded cheese of choice)
- 4 cups broth chicken or beef
- 2 cups peas frozen or fresh
- 2 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- 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.
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