Baked Brown Rice & Tuna Casserole

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Ready In:
30mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Saute celery in butter until tender crisp.
  • Add brown rice, tuna, eggs and lemon juice. Fold in mayonnaise. Season to taste.
  • Turn into shallow buttered 1 1/2 quart casserole. Top with onion rings.
  • Bake at 350 for 20 minutes.

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Reviews

  1. Love tuna casserole and this sure is a good one. I added the recommended peas. The fresh lemon juice adds an interesting subtle tartness. Very happy.
     
  2. Good recipe! I added 1 cup of peas as well. The mayo makes me a little less inspired to make this regularly though. Good but fattening!!!
     
  3. It was simple and delightful, I added a leek with the celery when sauteing and crumbled potato chips on top and didn't have to make a trip to the store :) Next time I will add some capers to amp up the tartness, although marinated artichoke heart would be awesome as well. Thanks for a great basic recipe.
     
  4. Made for a quick, yummy supper! We made a couple of modifications: added some onions, cherry tomatoes and fresh spinach as well as sprinkled a little bread crumbs on top for some crunch. DIdn't have the time to boil the eggs, but don't think it made much difference. One year old DD ate it up! Thanks!
     
  5. Great tasting, inexpensive and all ingredients already on hand.
     
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Tweaks

  1. This is a wonderful light casserole. Being a Canadian, I used Miracle Whip instead of mayo, and so skipped on the lemon juice. I also did not use french fried onion rings, though I could see how the taste of onion would improve the dish and will definitely saute some chopped onion with the celery next time I make this.
     

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