Thursday, March 24, 2011

Creamy Tuna Casserole

Nothing says home cooking better than a creamy dreamy tuna casserole. I like this one in particular because it's made with rice as opposed to noodles, and it really is VERY creamy. It you like tuna then give this a try!

Creamy Tuna Casserole
1 can cream of mushroom soup
1 1/2 cups milk
1 cup frozen peas
2 cans tuna (6 oz each), drained
2 cups cooked rice OR 1 1/2 cups instant rice, uncooked
1 1/2 cups shredded cheddar cheese, divided
2 TBSPs dried minced onions
1 tsp garlic powder
1/2 tsp salt
Dash of pepper
1/4 cup seasoned bread crumbs
1 TBSP butter OR margarine

1. Preheat oven to 375 degrees.
2. Mix soup, milk, and peas in a medium saucepan. Bring to boil on medium-high heat, stirring occasionally.
3. Add tuna, rice, 1/2 cup cheese, onions, and seasonings. Mix lightly and spoon into 2 quart casserole dish. Sprinkle with remaining cheese. Top with breadcrumbs and dot with butter.
4. Bake 20 minutes or until heated through. Serves 6