Tuna And Rice Casserole

5 from 2 votes

Tuna and Rice Casserole with pantry staples. Tinned tuna, canned corn, cooked rice. Quick, easy, 20 mins, weeknight friendly.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Western

Keyword: tuna and rice casserole

Servings:

Calories: 490kcal

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Rice: add 1 ½ cups of basmati rice to a microwave rice cooker. Pour in 2 cups of water then microwave for 12 minutes using high heat.
Tuna mixture: crack the eggs into a large mixing bowl. Pour in the milk and whisk to combine. Add the tuna, corn, diced onion, garlic, dried chives, dried dill, salt, pepper and 1 cup of the cheddar cheese. Then use a wooden spoon to consistently combine.
Combine: remove the rice cooker from the microwave and use a fork to fluff the rice. Then add the cooked rice to the tuna mixture and use a wooden spoon to stir and combine. Note 4
Casserole dish: using a basting brush liberally grease a large casserole dish with olive oil.
Transfer: transfer the combined tuna and rice mixture into the greased casserole dish then top with the remaining cheese.
Bake: place the casserole into the oven on the middle shelf. Let it back for 15 to 20 minutes or until cheese is melted and lightly golden.
To serve: garnish with chopped parsley and black pepper.

Note 1 - Rice: I use 1 ½ cups of basmati rice. I add 2 cups of tap water to that (can use chicken stock if you wish to) and cook in a microwave rice cooker. It takes 12 minutes and then I fluff with a fork (check the video to see this process).
Note 2 - Tuna: use a colander or sieve over the sink to drain the tuna but don't rinse it. You can use tuna in olive oil if you prefer that variety.
Note 3 - Cheese: I like to use either colby cheese or cheddar cheese. Both of these have a bold cheese flavor and melt well.
Note 4 - Tuna and egg mixture: as much as the rice is very hot once it is cooked, we give it a quick stir and then pop the dish into the oven after adding the cheese. You don't therefore have to be worried that the hot rice will cook the eggs. The mixture at this point is thoroughly combined and its a matter if a couple of minutes before the casserole is placed into the hot oven.