INGREDIENTS
2 cups basmati rice
3 cups chicken or vegetable stock
3 ½ cups milk, divided
⅓ cup cornstarch
2 cups grated aged cheddar cheese
3 cans of tuna, use the juice!
1 teaspoon EACH: salt and pepper
4 cups large croutons, gluten-free, if needed
3 tablespoons butter, melted
2 cups frozen peas, thawed
INSTRUCTIONS
Preheat your oven to 375 degrees Fahrenheit.
Add the rice and stock to a medium-sized pot over high heat. Bring to a boil then reduce the heat to low and simmer for 12 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes while you prepare the rest of the casserole.
2 cups basmati rice, 3 cups chicken or vegetable stock
Heat 3 cups of the milk in a medium-sized pot over medium-high heat. Once it is hot, but not boiling, mix the remaining ½ cup of milk with the cornstarch and add it to the pot. Whisk it continuously while it thickens then remove the pot from the heat.
3 ½ cups milk,⅓ cup cornstarch
Add the cheese and whisk until it melts. Stir in the tuna and the juice from the cans. Season with salt and pepper.
2 cups grated aged cheddar cheese,3 cans of tuna,1 teaspoon EACH: salt and pepper
In a large bowl, mix the croutons with the melted butter.
4 cups large croutons,3 tablespoons butter
Spread a thin layer of the sauce in the bottom of a 9×11″ casserole dish. Top with half the rice, half of the sauce, and half of the peas. Repeat once more then top with the buttered croutons.
2 cups frozen peas
Bake the tuna casserole for 20-25 minutes, or until the croutons are crispy and browned and the casserole is bubbling at the edges.
INGREDIENTS for Double recipe
4 cups long grain rice
6 cups chicken or vegetable stock
4 cans cream of mushroom soup
2 cups milk
4 cups grated aged cheddar cheese
3 cups of flaked Tuna plus some tuna juice.
2 teaspoon EACH: salt and pepper
4 cups frozen peas, thawed
1 cup frozen red peppers, thawed
Bread crumbs
Cooking spray
INSTRUCTIONS
Preheat your oven to 375 degrees Fahrenheit.
Combine uncooked rice and chicken/vegetable broth
Heat mushroom soup and milk in a medium-sized pot over medium-high heat. Once it is hot, but not boiling, add the cheese and whisk until it melts. Stir in the tuna and the juice from the cans. Season with salt and pepper.
Spread bread crumbs on a tray, spray with Pam spray, and toast lightly in the oven.
Mix together all of the ingredients except the toasted bread crumbs(cooked rice, peas & peppers, cheese sauce, Tuna
Bake the tuna casserole for 20-25 minutes, until the casserole is bubbling at the edges.
Sprinkle toasted bread crumbs on to casserole after it is served into the foil containers.
