This recipe provided by Kellogg’s

0 from 0 votes
Rice and Tuna Casserole
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
Course: Mains & Sides
Servings: 6 1 1/2 cup servings
Ingredients
  • 2 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 cups milk
  • 2 teaspoons mustard
  • 2 cups 8 oz. shredded cheddar cheese
  • 2 cups cooked brown rice
  • 2 cans 5 oz. each tuna, drained and flaked
  • 1 1/2 cups chopped broccoli; sliced carrots; or frozen chopped broccoli, thawed
  • 1 cup crispy rice cereal
  • 1 teaspoon butter or margarine, melted
Instructions
  1. In large saucepan melt 2 tablespoons butter. Stir in flour, salt and paprika. Add milk and mustard. Cook, stirring frequently, over medium-high heat until mixture boils and thickens. Cook and stir for 1 minute more. Remove from heat. Stir in cheese, one-fourth at a time, until melted.
  2. In greased 8 x 8 x 2-inch baking dish layer rice, broccoli, tuna and cheese mixture.
  3. In small bowl toss together cereal and 1 teaspoon butter. Sprinkle over top of cheese. Bake, uncovered, at 400°F about 18 minutes or until heated through and bubbly around edges. Serve hot.
Notes