Tuna Rice Casserole

Cinco de Mayo - Main Dish

A nice quick and easy recipe for tuna. It makes a wonderfully light lunch...easily doubled.

Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 2

Yield: 2 servings

Tuna Rice Casserole

Ingredients

1 ½ cups instant rice

1 ½ cups water

1 clove garlic

minced

2 tablespoons finely chopped onion

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 (5 ounce) can tuna

drained

½ cup mozzarella cheese

shredded

¼ cup tomatoes

chopped

Mexican White Sauce

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a medium saucepan mix water garlic onion salt and black pepper. Cover and bring to a boil. Let boil for 1 minute then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.

Step 3

Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna cheese tomatoes and the remaining rice.

Step 4

Bake in a preheated oven for 20 minutes.

Nutritional Information

Tuna Rice Casserole

Servings Per Recipe:2

Calories: 426.2

% Daily Value *

Protein: 28.9g 58%

Carbohydrates: 61.9g 20%

Dietary Fiber: 2g 8%

Sugars: 1.4g

Fat: 5.8g 9%

Saturated Fat: 3.1g 16%

Cholesterol: 37mg 12%

Vitamin A Iu: 360.5IU 7%

Niacin Equivalents: 19.2mg 148%

Vitamin B6: 0.4mg 24%

Vitamin C: 4.2mg 7%

Folate: 205.7mcg 51%

Calcium: 258.7mg 26%

Iron: 5.8mg 32%

Magnesium: 40.1mg 14%

Potassium: 274.5mg 8%

Sodium: 802.1mg 32%

Thiamin: 0.5mg 49%

Calories From Fat: 51.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.