Rice and Tuna Casserole | JPMA, Inc.

 

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

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5 from 1 vote

Rice and Tuna Casserole

Prep Time25 mins
Cook Time20 mins
Total Time45 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

  • 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.

Notes

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