Tasty Tuna and Rice Casserole
This is a very tasty casserole that's not too fishy. If your kids don't like onions, leave them out and use onion powder for flavor, instead. This dish is also great for freezing. Once it cools, cut into serving-size pieces for easy thaw and eat lunches and dinners.
- 1 cups uncooked white rice (Use brown rice if you can. Your kids won't be able to taste the difference, and it's a lot healthier!)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (5 ounce) cans tuna, drained
- 3/4 cup ½ and ½ (if you don't have creamer, use milk)
- 1 small can jalapenos
- salt and pepper to taste
- 1/2 cup shredded Cheddar cheese
- Prepare the rice according to package instructions.
- While rice is cooking, preheat an oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tuna, ½ and ½ , jalapenos, salt, and pepper. Simmer on low until the mixture thickens, about 10 minutes.
- Cover the bottom of an 8 inch square baking dish with half of the cooked rice. Spread the tuna mixture over the rice and cover with the remaining rice. Sprinkle the cheese over the top of the rice. Bake until the cheese melts and the casserole is heated through, 15 to 20 minutes.
*Recipe compiled by iMOM staff