In the Pantry Tuna-Rice Casserole

“My 2 sons grew up on this casserole. Young children, especially like this. Not spicy, but creamy. The ingredients are usually in everyone's pantry, hence the title. LOL”

Ingredients Nutrition

  • 1 (10 ounce) can cheese or 1 (10 ounce) can cream of mushroom soup
  • 0.75 (10 ounce) can milk (use soup can) or 0.75 (10 ounce) can cream (use soup can)
  • 3 cups cooked long-grain rice
  • 1 (7 ounce) envelope albacore tuna, in chunks (Star Kist)
  • 1 cup buttery crackers or 1 cup corn flake crumbs, crushed
  • 3 tablespoons butter, softened
  • salt and pepper
  • 12 cup frozen green pea, thawed (optional)


  1. Cook and drain rice, according to instruction on package.
  2. Set aside.
  3. Preheat oven to 350°F degrees.
  4. In mixing bowl, combine soup and milk; add salt and pepper.
  5. Fold in tuna chunks and peas, if using.
  6. Lightly butter 1 ½ quart casserole.
  7. Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
  8. Combine the cracker/cornflake crumbs and butter until well-mixed.
  9. Spread over top of casserole.
  10. Bake for 30-35 minutes until bubbly and topping is browned.
  11. Enjoy!

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