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Tuna, Green Bean & Rice Casserole (Gf)

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“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.”
1 casserole

Ingredients Nutrition

  • 1 12 cups instant brown rice, dry
  • 3 (5 ounce) cans tuna in water, drained
  • 2 (14 1/2 ounce) cansdel monte seasoned green beans (with onions, red peppers & garlic)
  • 1 (14 1/2 ounce) canhealth valley cream of mushroom soup (heat & serve, not condensed. Other brands usually add gluten, which is fine if you're not on a glute)
  • 34 cup milk
  • 12 cup shredded cheddar cheese


  1. Preheat oven to 400 degrees F. Spray a 2 quart casserole dish with nonstick cooking spray.
  2. Spread the rice in the casserole dish.
  3. Layer with tuna and green beans.
  4. In a separate bowl, combine soup, milk & cheese. Pour soup mixture into casserole dish.
  5. Bake, covered, at 400 degrees for 35 minutes, or until rice is cooked. Let cool about 15 minutes before serving.

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