Cream of Nuttin' Tuna Casserole
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 cup brown rice
- 2 cups water
- 1 1⁄2 cups frozen peas and carrots
- 12 ounces canned tuna
- 1 tablespoon dried onion
- 1 tablespoon Smart Balance butter spread
- 2 tablespoons all-purpose flour
- 1⁄2 cup chicken broth
- 1⁄2 cup low-fat milk
- poultry seasoning, to taste
- garlic powder, to taste (or garlic salt!)
- black pepper, to taste
- 1⁄2 cup reduced-fat cheddar cheese (more on top if you'd like!)
directions
- Cook the rice in the water, according to package directions. Leave it in the pan after cooking.
- In a small pan melt the butter, then add the flour and stir.
- Add the broth and bring to a boil (still stirring); reduce heat to a simmer.
- Add milk, onions, cheese, and seasonings. Stir until smooth and cheese is melted.
- Add tuna, then pour all into the rice pan. Stir all ingredients well.
- Place all in a sprayed pie dish or 8 x 8 casserole and bake 25 minutes or until warmed through and golden. Add more cheese on top if you'd like!
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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