If you like tuna noodle casserole, you'll LOVE this Cheesy Tuna Rice Casserole! With a creamy and delicious homemade cheese sauce, hearty tuna, veggies, and rice, it's a complete meal the whole family will love!
Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with non-stick cooking spray.
Heat a Dutch oven or deep 12-inch skillet over medium high heat. Melt the butter in the pan. Add the onion and celery and cook for 6-7 minutes, stirring frequently, or until the onions are translucent.
Add the garlic to the onions and celery and cook for 1-2 minutes, or until fragrant and golden.
Whisk the all-purpose flour into the onion mixture. Cook, stirring constantly, or until the flour has absorbed into the butter and turns golden and smells fragrant. Pour in the milk and whisk, bringing to a simmer. Continue to simmer for 2-3 minutes, whisking constantly, or until the milk has thickened.
Reduce the heat to medium. Whisk in the cheddar cheese, salt, onion powder, and black pepper until the cheese is fully melted and creamy, or for about 2-3 minutes.
Reduce the heat to low. Stir in the white rice, flaked tuna, dried dill and frozen peas until combined. Pour in the chicken broth and stir together well to combine.
Carefully pour the rice mixture into the prepared baking dish. Cover the dish securely with aluminum foil or a lid and carefully transfer to the preheated oven. Bake the casserole for 40 minutes. Uncover the pan and bake the casserole for another 10-15 minutes, or until the sauce has thickened up and the rice is cooked through and tender.
Remove the casserole from the oven. Cover the pan with the foil or baking lid and let rest for 5 minutes (this will let the sauce thicken up the rest of the way). Serve hot with additional cheddar cheese, if desired.
Notes
1. Storage directions: leftovers keep covered in the refrigerator for 2-3 days. They can also be frozen in a freezer-safe container for up to 2 months.2. Reheating leftovers: the casserole can dry out in the refrigerator or freezer. Sprinkle the casserole with a few tablespoons milk (or almond milk) before reheating in the microwave on medium-high heat to help rehydrate the rice. 3. Making this casserole dairy-free: substitute vegan butter for the dairy butter, use unsweetened/unflavored almond milk (or other nut milk) in place of the dairy milk, vegan cheddar cheese, and stir in 1 tablespoon nutritional yeast along with the salt, onion powder, and black pepper. 4. Making this recipe gluten-free: use gluten-free 1-to-1 flour (or measure-for-measure flour) in place of the all-purpose flour. 5. Making the recipe ahead of time: skip preheating the oven and follow the recipe directions up until placing the casserole in the oven. Cover the casserole dish tightly with aluminum foil or a baking lid and refrigerate for up to 1 day before baking according to the recipe directions.
Nutrition
Serving: 1/8 of the casseroleCalories: 323kcalCarbohydrates: 21gProtein: 27gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 63mgSodium: 560mgFiber: 2gSugar: 5g
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