Tuna and Rice Casserole
Description
This tuna and rice casserole might look soupy going in the oven, but the dry rice will absorb all the extra liquid during the 90-minute bake, yielding flavorful and creamy results.
Ingredients
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cooking spray
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1 1/2 cups milk
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1 (10 1/2 ounce) can condensed cream of celery soup
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1 (10 1/2 ounce) can condensed cream of mushroom soup
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2 (5 ounce) cans tuna, drained
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1 1/4 cups uncooked rice
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1/2 cup chopped celery
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1/3 cup diced onion
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1/3 cup diced bell pepper
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1 tablespoon minced garlic
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1 teaspoon dried oregano
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1 teaspoon dried parsley
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1/2 teaspoon ground black pepper
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1/4 teaspoon salt
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
2
Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
3
Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.