Minute Rice Tuna Casseroles

Fifteen minutes in the oven. That’s all this tuna rice casserole needs. Everything goes into one dish: instant rice, cream of celery soup, flaked tuna, diced carrots, grated onion, and parsley. Pour in boiling water, cover, and bake. The rice absorbs the liquid and cooks right in the casserole while the soup creates a creamy sauce around everything.

This is a pantry-dump dinner at its finest. Canned tuna, canned soup, minute rice, and whatever cooked vegetables you have on hand. Five minutes of prep, and you walk away while the oven does the rest.

The cream of celery soup adds a subtle savory backbone that’s lighter than cream of mushroom. It lets the tuna flavor come through instead of burying it.

Kitchen Tips

• Use boiling water, not cold. The rice needs that immediate heat to cook through in only 15 minutes.
• Keep the casserole covered tightly with foil or a lid. Steam is what cooks the instant rice. If it escapes, the rice will be crunchy.
• Drain the tuna well and press out excess liquid. Watery tuna will dilute the sauce.
• Let it sit covered for 5 minutes after baking so the rice finishes absorbing.

Variations

• Swap cream of celery for cream of mushroom soup or cream of chicken.
• Add frozen peas or corn instead of carrots, or use a mixed vegetable blend.
• Top with crushed crackers or breadcrumbs and a pat of butter before baking for a crispy crust.