This quick and easy tuna and rice casserole recipe is such a delicious, hearty meal that's 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.
You may also love my Chicken Tater Tot Casserole or Philly Cheesesteak Casserole with Ground Beef.
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💖 Why You'll Love This Recipe
- Quick - Just 35 minutes from start to finish, you will have dinner ready in no time.
- Easy - Uses readily available ingredients and straight-forward steps to make. Even a beginner will be able to create a delicious meal for the family.
- Hearty and filling - So delicious and satisfying, you will want this for your weekly rotation.
🥘 What You'll Need
- quick-cooking rice, uncooked
- 2 cans tuna, 5 ounces each
- cream of mushroom soup
- shredded mozzarella cheese
- chicken or beef broth
- frozen or fresh peas
- onion powder
- black pepper
- paprika
🔪 Making Tuna Rice Casserole
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.
💭 Expert Cooking Tips
- 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.
- 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.
If you tried this Tuna & Rice Casserole recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📋 Recipe
Tuna and Rice Casserole Recipe (quick stovetop)
Ingredients
- 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
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.
Deborah says
Can you add other vegetables like green pepper and onion?
Sally says
Deborah - Yes, you could add other vegetables like onion and green pepper. However, if doing so, I would saute them in a little oil or butter before adding the other ingredients. This is to soften the onion and/or green pepper, since they tend to be crunchy if not softened first with a quick saute. I think these would be delicious additions!
JRC says
Thank you for the recipe, I totally enjoyed it. I had to make some changes as I did not have all the ingredients from your recipe. I had to choose different cheeses and different soup and despite those changes, the meal was delicious. All thanks to the foundation of YOUR recipe. I will definitely add it to my « GO TO » rice casserole recipes.
Sally says
I'm all for adapting recipes myself - glad you liked my "foundation." Thanks for your feedback!
Claudette Hann says
How long can I keep this in the fridge if I have added real onions?
Sally says
Claudette, you can safely keep leftovers for 2-3 days in your refrigerator. Thanks for your question!
Kathryn Goering says
I used the cheese I had, cheddar and Mexican blend. Added garlic because we love garlic. The trick to using canned peas is to add them almost at the end of the rice cooking cycle. Used rice that cooks in 15 minutes.
Liby says
This tuna & rice casserole needed just a little more pizzaz, so I added some sour cream. All in all , it's easy, fast, and filling. Next time I'm going to use a cheddar instead of the mozzarella for a different flavor.
Sally says
Thank you for your feedback, Liby! The cheddar sounds like a delicious, flavorful option.