Tuna Rice And Veggie Casserole
Unlike most traditional tuna casseroles, this one has rice instead of noodles which I’m liking better these days. The frozen (or leftover) veggies along with the cooked rice stretch one little can of tuna into a nice dinner for 4. It’s a great frugal meal that can easily be modified to make due with what’s in your freezer and pantry. Replace the veggies with a can of corn and a can of green beans (drained), or chop up leftover broccoli to add to the meal. If you don’t have bread crumbs, crumble up a couple of saltine crackers and use them as the topping.
- 1 bag (16 oz) frozen mixed vegetables
- 1 cup mayonnaise
- 1/4 cup plain yogurt or sour cream
- 3 cups cooked rice
- 1/2 cup diced green pepper
- 1/4 cup diced onion
- 2 tsp dried dill
- 1 can (12 oz) white tuna (canned in water), drained
- 2 Tbsp butter
- 1 cup bread crumbs
- 1/2 cup chopped almonds (optional)
- Preheat oven to 375 degrees and lightly oil a 2 quart baking dish.
- Put first 7 ingredients into a large bowl and toss together until blended well.
- Add the tuna and toss gently to combine, trying not to break the tuna up too much.
- Spoon mixture into prepared baking dish.
- In a small saucepan, melt the butter, add the bread crumbs and almonds and heat just until combined, then spoon on top of the tuna mixture in baking dish.
- Bake (uncovered) in preheated oven at 375 for 30 minutes or until hot and lightly browned on top and around the edges.
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