Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Baked Brown Rice & Tuna Casserole
- add review
- #12245
This casserole is a great way to use up leftover brown rice. It's packed with flavor and nutrients, and it's easy to make. Simply add all of the ingredients to a baking dish and bake until bubbly.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 cups hot cooked brown (or white) basmati rice
2 cups sliced celery
1 tablespoon butter or margarine
2 cans (6 or 7 ounce size) tuna, drained
3 hard-boiled eggs, peeled and chopped
3 tablespoons lemon juice
1 cup mayonnaise
1 can (3 ounce size) French fried onion rings
directions
Preheat the oven to 350 degrees F. Grease a 1 1/2 quart baking dish.
Melt the butter in a skillet over medium-high heat. Add the celery and cook, stirring frequently, until crisp-tender. Place the butter and celery in a bowl. Add the cooked brown rice, tuna, hard-boiled eggs, lemon juice, and mayonnaise. Mix well.
Transfer the rice and tuna mixture to the greased baking dish. Top with the French fried onions.
Place the baking dish in the oven and bake the tuna casserole at 350 degrees F for 20 minutes or until bubbly in the middle.
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments