Cheesy Tuna Rice Casserole

This Cheesy Tuna Rice Casserole is creamy, comforting, and made completely from scratch — no canned soup required. With tender rice, hearty tuna, sweet peas, and a lighter homemade cheese sauce, it’s a budget-friendly, feel-good comfort food dinner that satisfies without weighing you down.

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For more family-friendly dinner recipes, check out my Mexican Stuffed Peppers, Cheesy Stuffed Pasta Shells, White Cheddar Mac and Cheese, and Cornbread Taco Bake

If you grew up loving tuna noodle casserole, this tuna rice casserole is going to feel both familiar and fresh. It has all the creamy, cozy comfort of the classic — but instead of noodles and canned soup, we’re using tender rice and a simple homemade cheese sauce that tastes so much better.

This cheesy tuna and rice casserole is one of those dependable, budget-friendly dinners. It's made with pantry staples like canned tuna, rice, peas, and cheddar cheese, making it hearty, satisfying, and made completely from scratch — no cream of mushroom soup (and its requisite mystery ingredients) required.

Whether you’re looking for easy canned tuna meals, trying to stretch your grocery budget, or just craving a wholesome comfort food dinner, this tuna rice casserole recipe delivers every time.

If you’re loving budget-friendly meals lately, don’t miss my BBQ Chicken Nachos, Air Fryer Brats, Creamy Chicken Noodle Soup, and Baked Beans with Ground Beef.

Important Ingredients and Substitutions

Canned Tuna — Albacore tuna provides a firmer texture and cleaner flavor, but chunk light tuna works well, too. Be sure to drain it thoroughly before adding so the casserole doesn’t become watery. Canned chicken can substitute if you prefer.

Long Grain White Rice — This recipe is written for uncooked long grain white rice, which cooks evenly in the oven. Brown rice is not recommended, as it requires a much longer cook time and may turn out undercooked.

Cheddar Cheese — Sharp cheddar adds the most flavor with a moderate amount of cheese. Extra sharp cheddar, white cheddar, or Monterey Jack can substitute. For the best melting and texture, shred your own from a block if possible.

All-Purpose Flour — This thickens the homemade cheese sauce, making it smooth and silky. A 1-to-1 gluten-free flour blend can substitute if needed.

Milk — Milk forms the base of the creamy sauce. 2% or whole milk both work well; avoid fat-free milk, as it can result in a thinner sauce. Unsweetened, unflavored soy, oat, or almond milk may be used for a dairy-free option.

Frozen Peas — Frozen peas hold their texture best in this casserole. Fresh peas work as well, but canned peas tend to become too soft.

Low-Sodium Chicken Broth — Using low-sodium broth helps control the overall salt level. Vegetable broth can be substituted if preferred, and using chicken bone broth can add extra protein.

Recipe Variations

Looking to switch it up or adapt this tuna casserole to what you have on hand? It's easy to adjust it. Consider any of the following twists:

• Broccoli — Swap the peas for chopped frozen broccoli for a slightly heartier and more texture-forward veggie that also pairs well with cheese.
• Extra Cheesy — Stir in ½ cup shredded mozzarella along with the cheddar, or sprinkle extra cheese on top before baking for a more indulgent, bubbly finish.
• Mushroom Lover's — Sauté sliced mushrooms with the onion and celery for added depth and an earthy flavor boost.
• Chicken — Not a tuna fan? Use drained canned chicken for a similar texture while keeping it pantry-friendly.

How to Make Cheesy Tuna Rice Casserole

For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.

Prepare: Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick spray or grease lightly with butter.

Step 1: In a large pot over medium-high heat, melt the butter. Add the onion and celery and cook for 6–7 minutes, stirring occasionally, until softened. Add the garlic and cook for 1–2 minutes more.

Step 2: Whisk in the flour and cook until lightly golden.

Step 3: Slowly whisk in the milk and bring to a simmer, stirring until thickened.

Step 4: Reduce heat and stir in the cheddar cheese, salt, onion powder, and black pepper until smooth.

Step 5: Stir in the uncooked rice, drained tuna, dill, and peas.

Step 6: Pour in the chicken broth and stir until evenly combined. Transfer the mixture to the prepared baking dish.

Step 7: Cover tightly with foil and bake for 40 minutes. Uncover and bake an additional 10–15 minutes, or until the rice is tender and the sauce has thickened.

Remove from the oven and let rest, covered, for 5 minutes before serving. Sprinkle with additional cheddar cheese if desired and enjoy hot!

Chelsea's Recipe Pro-Tips

• Toast the flour when making the roux. Let it cook for a few minutes until lightly golden and nutty to prevent any raw flour flavor.
• Season to taste before baking. Taste the sauce and adjust the salt and pepper as needed — proper seasoning makes all the difference.
• Cover the casserole tightly with foil. Trapping the steam is essential for cooking the rice evenly and ensuring it becomes tender.
• Use the correct baking dish size. A standard 9x13-inch dish helps the rice cook evenly; a deeper dish may require more baking time.
• Let the casserole rest before serving. Resting 5–10 minutes allows the sauce to thicken and the rice to finish absorbing moisture.

Storage Directions

• Refrigerating — Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Freezing — Freeze the cooled casserole in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat.
• Reheating — Sprinkle 1–2 tablespoons of milk over leftovers before reheating in the microwave or oven to help rehydrate the rice and maintain creaminess.

Serving Suggestions

This cheesy tuna rice casserole is a complete meal on its own, but adding a simple side makes it feel extra special. Serve it with air fryer garlic bread or quick, no yeast dinner rolls for something warm and comforting.

For extra veggie power, pair it with roasted broccoli, blistered green beans, or roasted potatoes and carrots. A simple green side salad with a bright vinaigrette also adds a fresh contrast to the creamy casserole.

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5 from 4 votes

Cheesy Tuna Rice Casserole

Chelsea Plummer | Mae's Menu

Cheesy Tuna Rice Casserole: a creamy, comforting tuna rice casserole made with a homemade cheese sauce (no canned soup!), tender rice, hearty tuna, and veggies. This easy tuna casserole is a complete, family-friendly dinner made with simple pantry ingredients.

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American

Servings 8 Servings

Calories 470 kcal

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Equipment

• Dutch oven
• whisk
• measuring cups and spoons
• grater optional

Ingredients

  

1x2x3x

• 3 tablespoons butter
• 1 medium white or yellow onion minced
• 2 stalks celery minced
• 3 cloves garlic minced
• 2 ½ tablespoons all-purpose flour
• 2 cups 2% milk or unsweetened soy, almond, or oat milk
• 1 ⅓ cups shredded cheddar cheese
• 1 teaspoon salt
• ¾ teaspoon onion powder
• Fresh ground black pepper
• 1 ½ cups long grain white rice
• 3 5-oz. cans tuna drained and flaked
• ¾ teaspoon dried dill
• 1 ½ cups frozen peas
• 3 cups low-sodium chicken broth
• Additional shredded cheddar cheese for serving (optional)

Instructions

 

• Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick spray.
• In a Dutch oven or deep skillet over medium-high heat, melt the butter. Add the onion and celery and cook for 6–7 minutes, until softened. Add the garlic and cook for 1–2 minutes more.
• Whisk in the flour and cook until lightly golden and fragrant. Slowly whisk in the milk and bring to a simmer, stirring until thickened, about 2–3 minutes.
• Reduce the heat to medium. Stir in the cheddar cheese, salt, onion powder, and black pepper until smooth and creamy.
• Reduce the heat to low. Stir in the uncooked rice, tuna, dill, and peas. Pour in the chicken broth and stir until evenly combined.
• Transfer the mixture to the prepared baking dish. Cover tightly with foil or a lid and bake for 40 minutes. Uncover and bake an additional 10–15 minutes, or until the rice is tender and the sauce has thickened.
• Remove from the oven and let rest, covered, for 5 minutes before serving. Sprinkle with additional cheddar cheese if desired.

Notes

Recipe Pro-Tips

• Toast the flour when making the roux. Let the flour cook for a few minutes after whisking it into the butter so it develops a lightly toasted, nutty flavor. Skipping this step can leave the casserole tasting slightly raw or floury.
• Season to taste before baking. Taste the sauce before transferring it to the baking dish and adjust the salt and pepper as needed — proper seasoning is essential for balanced flavor.
• Cover the casserole tightly with foil. The steam needs to be trapped inside the baking dish in order for the rice to cook through properly and become tender.
• Make it ahead for an easier evening. Assemble the tuna rice casserole up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for about 20–30 minutes while the oven preheats, then bake as directed.

Storage Directions

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Freezing: Freeze the casserole in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Sprinkle 1–2 tablespoons of milk over leftovers before reheating in the microwave or oven to help rehydrate the rice and maintain creaminess.

Nutrition

Serving: 1/6 of the casseroleCalories: 470kcalCarbohydrates: 45gProtein: 20gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 63mgSodium: 760mgFiber: 4gSugar: 5g

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