Tuna, Green Bean & Rice Casserole (Gf)
"This casserole is my husband's favorite. I like that it's a complete meal that's very easy to put together. It's loosley based on the recipe on the seasoned green beans can, but this version is gluten free."
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
1 casserole
- Serves:
- 4-6
ingredients
- 1 1⁄2 cups instant brown rice, dry
- 3 (5 ounce) cans tuna in water, drained
- 2 (14 1/2 ounce) cans del monte seasoned green beans (with onions, red peppers & garlic)
- 1 (14 1/2 ounce) can health valley cream of mushroom soup (heat & serve, not condensed. Other brands usually add gluten, which is fine if you're not on a glute)
- 3⁄4 cup milk
- 1⁄2 cup shredded cheddar cheese
directions
- Preheat oven to 400 degrees F. Spray a 2 quart casserole dish with nonstick cooking spray.
- Spread the rice in the casserole dish.
- Layer with tuna and green beans.
- In a separate bowl, combine soup, milk & cheese. Pour soup mixture into casserole dish.
- Bake, covered, at 400 degrees for 35 minutes, or until rice is cooked. Let cool about 15 minutes before serving.
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RECIPE SUBMITTED BY
Since leaving for college, I've enjoyed becoming familiar with new types of foods. My husband's family served several American classics that I hadn't eaten much growing up, and in southern California, we got to know international cuisines, like Indian and Thai. I used to follow recipes as exactly as possible, but then I started making substitutions for medical dietary restrictions, and now I'm even creating my own recipes.
