Vintage Tuna Rice Casserole (No Canned Soup!)

• servings: 6 servings
• active time: 15 minutes
• total time: 43 minutes

Ingredients

1 1/2 cups long-grain white rice

3 cups chicken broth

2 cans (5 oz each tuna in water, drained)

1 cup frozen peas

1 cup cheddar cheese (shredded)

1/2 cup heavy cream

1/4 cup butter

1 onion (diced)

2 celery stalks (diced)

2 cloves garlic (minced)

1/2 cup panko breadcrumbs

2 tbsp olive oil

Salt and pepper to taste

Directions

Preheat oven to 375°F. Cook rice in chicken broth until tender, about 18 minutes. Drain excess liquid.

Sauté onion and celery in butter until soft, 5 minutes. Add garlic, cook 1 minute more.

Combine cooked rice, sautéed vegetables, tuna, peas, cheese, and cream in large bowl. Season with salt and pepper.

Transfer to greased 9x13-inch baking dish.

Toss breadcrumbs with olive oil, sprinkle over casserole.

Bake 20-25 minutes until bubbly and golden.

Serve hot.

Nutrition

• Calories: 419 kcal
• Total Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Cholesterol: 45 mg
• Sodium: 617 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 12 g