Tuna Fish Casserole

6 servings Prep: 15 m Cook: 35 m Total: 50 m Beginner
A comforting tuna fish casserole with rice, cream of mushroom soup, and seasonings, baked until golden. Perfect for a quick weeknight dinner when you need something simple and satisfying that the whole family will enjoy.

Ingredients

  • 3 cups cooked rice
  • 1/2 onion, chopped fine
  • 2 tbsp melted butter
  • 1 (12 oz) can of tuna (2 if desired)
  • 1 tbsp parsley, finely chopped
  • 1/4 tsp salt
  • 1 tbsp green onion, finely chopped
  • 1/4 tsp pepper
  • 1 egg
  • 1 (10 oz) can cream of mushroom soup (increase to 2 if using 2 cans of tuna)
  • paprika for sprinkling

Step-by-Step Instructions

  1. Preheat oven to 375 degrees.
  2. Mix butter, rice, parsley and onion in one bowl. Add tuna and mix well.
  3. In another bowl beat an egg well, and then add salt and pepper, cream of mushroom soup (with 1/2 can of water per can of soup).
  4. Put the rice mixture in a casserole dish. Pour mushroom soup mixture over rice and then sprinkle with paprika.
  5. Bake 30 to 35 minutes in an oven set to 375 degrees.

Common Problems and Solutions

Q: Can I make this ahead of time?

A: Yes! Assemble the casserole up to the point of baking, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking straight from the refrigerator.

Q: Why is my casserole watery?

A: Make sure to drain the tuna very well before adding it to the rice mixture. Also, be precise with the water added to the soup—only 1/2 can of water per can of soup.

Q: Can I use fresh tuna instead of canned?

A: Yes, but you'll need to cook it first. Bake or pan-sear about 12-16 oz of fresh tuna until just cooked through, then flake it with a fork before mixing with the rice.

Tips and Techniques

If you don’t have leftover cooked rice, you can make it fresh while prepping the other ingredients—just be sure to let it cool slightly before mixing with the other ingredients. For extra flavor, try adding a squeeze of lemon juice to the rice mixture.

Ingredient Substitutions

  • cream of mushroom soup: cream of chicken or cream of celery soup
  • white rice: brown rice or wild rice blend
  • canned tuna: canned salmon or canned chicken

Equipment Needed

  • 2-quart casserole dish
  • mixing bowls
  • whisk or fork for beating egg

Historical Context

Tuna casserole became popular in American homes during the 1950s when canned goods and convenience cooking became widespread. It remains a comfort food classic in Southern kitchens for its simplicity and economical ingredients.