“This is a simple tuna rice casserole that taste great. Makes a lot for plenty of leftovers. Feeds 8-10”

Ingredients Nutrition

  • 2 12 cups of basmiti rice (uncooked)
  • 4 cups of water for cooking rice
  • 1 tablespoon olive oil
  • 4 (5 ounce) cans albacore tuna (drained) or 20 ounces of any kind tuna (drained)
  • 1 medium sweet onion, chopped small
  • 2 stalks celery, chopped small
  • 1 cup frozen sweet peas
  • 2 teaspoons salt
  • 1 (10 ounce) can Campbell's Cream of Mushroom Soup
  • 1 (10 ounce) canof campbells cream of celery soup
  • 1 (10 ounce) canof campbells cheddar cheese soup
  • 1 empty soup can whole milk


  1. Bring the water to a boil & add 1 tbs. of olive oil and the rice.
  2. Stir once then put heat on low & cover tightly with lid and do not remove lid
  3. during cooking for15 minutes Set aside when done.
  4. Meanwhile, saute your chopped onions and celery together in a little olive oil for a few minutes to soften a little. Set aside.
  5. Put all 3 of the soups in a large mixing bowl and blend together with the milk using a large spoon. Then add all of the rest of the ingredients(except the rice) and blend together. Blend in the cooked rice last.
  6. Now, transfer the mixture to a large 13x9 lightly greased baking dish, If you like, you can sprinkle parmesan cheese on top.
  7. Bake at 350 degrees for 40 minutes uncovered. Enjoy.
  8. SERVES 8-10.

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