Weeknights can be a blur, and the last thing you need is a complicated recipe with a long ingredient list. This tuna rice casserole keeps things simple while delivering real comfort. It’s creamy, satisfying, and made with pantry staples you probably already have.
Best of all, it comes together quickly and bakes into a bubbly, golden dish the whole family will want seconds of. If you need a reliable, low-stress dinner, this is it.
What Makes This Special
This casserole hits the sweet spot between easy and delicious. It’s built from humble ingredients—tuna, rice, and a simple sauce—but tastes like something you spent all afternoon on.
It’s also flexible: you can swap veggies, change the cheese, or use different creams without breaking the recipe. The leftovers reheat well, and it’s gentle on the budget. For busy nights, it’s a steady go-to that doesn’t require fancy techniques or special tools.
Shopping List
- Cooked rice (3 cups; white or brown)
- Canned tuna (2 cans, 5–6 oz each, drained; water-packed or oil-packed)
- Cream of mushroom soup (1 can, 10.5 oz) or cream of celery
- Milk (1/2 cup; dairy or unsweetened non-dairy)
- Frozen peas (1 cup) or mixed vegetables
- Shredded cheese (1 to 1 1/2 cups; cheddar or mozzarella)
- Onion (1/2 cup finely chopped) or 1 teaspoon onion powder
- Garlic (1–2 cloves minced) or 1/2 teaspoon garlic powder
- Butter or olive oil (1 tablespoon for sautéing)
- Panko or breadcrumbs (1/2 cup)
- Parmesan (2–3 tablespoons, optional, for topping)
- Salt and black pepper (to taste)
- Paprika (1/2 teaspoon, optional)
- Lemon juice (1 tablespoon, optional, brightens flavor)
- Fresh parsley (2 tablespoons chopped, optional for garnish)
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish or an equivalent casserole dish.
- Cook the rice: If you don’t have leftover rice, cook 1 cup dry rice according to package directions to yield about 3 cups cooked. Fluff and set aside.
- Sauté aromatics: Warm butter or oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened.
Stir in garlic for 30 seconds. Remove from heat.
- Mix the sauce: In a large bowl, whisk the cream of mushroom soup with milk until smooth. Add paprika, a pinch of salt, and pepper.
Stir in lemon juice if using.
- Combine the base: Add cooked rice, drained tuna, peas, sautéed onion/garlic, and 1 cup shredded cheese to the bowl. Gently fold until everything is evenly coated.
- Taste and adjust: Taste a small spoonful and adjust salt and pepper. Tuna and soup can be salty, so season carefully.
- Fill the dish: Spread the mixture into the prepared baking dish, smoothing the top.
- Make the topping: In a small bowl, mix breadcrumbs with a drizzle of olive oil or a tablespoon of melted butter.
Add Parmesan if using. Sprinkle evenly over the casserole. Top with the remaining shredded cheese.
- Bake: Bake for 20–25 minutes, until the edges are bubbling and the top is golden.
If you like extra color, broil for 1–2 minutes at the end, watching closely.
- Rest and serve: Let the casserole rest 5 minutes to set. Garnish with chopped parsley. Serve warm with a simple salad or steamed vegetables.
Storage Instructions
- Refrigerator: Cool completely, then cover and refrigerate for up to 3–4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 2 months.
For best results, freeze before baking and add the breadcrumb topping right before it goes into the oven.
- Reheating: Reheat covered at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 1–2 minutes. Add a splash of milk if it seems dry.
Why This is Good for You
Tuna provides lean protein and omega-3 fats that support heart and brain health. Rice offers steady energy, and using brown rice adds fiber. Peas or mixed veggies bring vitamins and a bit of sweetness that balances the dish.
You can lighten the casserole by using low-sodium soup, part-skim cheese, and plenty of vegetables. It’s comfort food that can fit into a balanced week.
Pitfalls to Watch Out For
- Over-salting: Canned soup, cheese, and tuna already carry salt. Taste before adding more.
- Dry texture: If your rice is very dry or you’re using brown rice, add an extra 1/4 cup milk to keep it creamy.
- Watery casserole: Drain tuna well and avoid frozen veggies with ice crystals.
Excess moisture can thin the sauce.
- Under-seasoning: This dish is mild; don’t skip pepper, paprika, and lemon juice. They brighten the flavor.
- Overbaking: Bake until just bubbly and golden. Too long in the oven can make it dense and dry.
Variations You Can Try
- Swap the soup: Use cream of celery or cream of chicken for a different flavor profile.
- Add crunch: Replace breadcrumbs with crushed Ritz crackers or potato chips for a classic casserole vibe.
- Veggie boost: Stir in sautéed mushrooms, diced bell pepper, spinach, or broccoli florets.
- Cheese change-up: Try Monterey Jack, Gruyère, or a sharp white cheddar for more punch.
- Herb lift: Add fresh dill, thyme, or chives for a fresh finish.
- Spice it up: A pinch of red pepper flakes or a dash of hot sauce wakes everything up.
- Gluten-free: Use a gluten-free condensed soup and certified GF breadcrumbs or skip the topping.
- Dairy-light: Use unsweetened almond milk and dairy-free cheese; add a bit more seasoning to compensate.
- Different protein: Swap tuna for canned salmon or leftover rotisserie chicken.
FAQ
Can I make this ahead?
Yes.
Assemble the casserole up to the breadcrumb step, cover, and refrigerate for up to 24 hours. Add the topping right before baking and add a few extra minutes since it’s starting cold.
What kind of tuna is best?
Solid or chunk light tuna is affordable and mild. Albacore has a firmer texture and stronger flavor.
Water-packed keeps things lighter; oil-packed adds richness. Drain well either way.
Can I use uncooked rice?
Use cooked rice for this recipe. If you want to use uncooked rice, you’ll need extra liquid and more baking time, essentially turning it into a different style of casserole.
How do I prevent it from drying out when reheating?
Cover the dish and add a splash of milk or broth before reheating.
Microwaving with a damp paper towel over the plate also helps retain moisture.
Is there a way to make it lower in sodium?
Use low-sodium condensed soup, rinse the canned tuna briefly, choose reduced-sodium cheese, and season with lemon juice and herbs instead of extra salt.
Can I skip the cheese?
Yes. The casserole will still be creamy from the soup and milk. For extra body, add 1–2 tablespoons of mayonnaise or Greek yogurt to the mixture.
What if I don’t have breadcrumbs?
Use crushed crackers, cornflakes, or even toasted panko from leftover bread.
Or skip the topping and sprinkle a bit of extra cheese for a simple finish.
How can I make it more filling?
Add an extra can of tuna, more vegetables, or use brown rice for extra fiber. A side salad or crusty bread also rounds out the meal.
Final Thoughts
This easy tuna rice casserole is exactly the kind of meal that keeps weeknights smooth. It uses what you have, comes together fast, and tastes like a hug in a dish.
Make it once, then customize it to your family’s taste with different veggies, cheeses, and seasonings. Keep the ingredients on hand, and you’ll always have a reliable plan when the day gets busy.