Cheesy Tuna Rice Casserole

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.

5 from 4 votes

Print Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine American

Servings Servings

Calories 470 kcal

Equipment

Ingredients

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

Keyword canned tuna recipes, tuna and rice casserole, tuna rice casserole, tuna rice casserole without soup

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