Name: Rice and Tuna Casserole
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
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

This recipe adapted from a recipe provided by Kellogg’s Healthy Beginnings

Rice and Tuna Casserole

4 from 13 votes

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Prep Time 25

Cook Time 20

Total Time 45

Servings: 6 1 1/2 cup servings

Course: Mains & Sides

Ingredients Method Notes

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

Method

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.
In greased 8 x 8 x 2-inch baking dish layer rice, broccoli, tuna and cheese mixture.
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.