You can easily turn this dish into a crockpot meal…which is my personal favorite! You just have to plan for additional cooking time and make sure that you have enough liquid to cook the rice. If you’ve never cooked rice in your slow cooker before, you should probably stick with the traditional method listed below, otherwise, you could be sadly disappointed when it doesn’t turn out properly. If you can get it to work though, it’s a huge time saver!
The flavor of this tuna casserole is out of this world. You’re going to be amazed how easy it is to put together.
Ingredients
2 can(s) Starkist tuna, in water, drained
1 c rice, Uncle Ben’s long grain
2 c Swanson chicken broth
1/2 onion, chopped
1/2 bell pepper, diced
1 c sliced mushrooms
6 Tbsp butter, divided
1/4 c worchershire sauce
1 can(s) chopped black olives (6.5 oz)
2 1/2 c sharp cheddar cheese, shredded
1 1/2 c swiss cheese, shredded
Instructions
Mix rice and tuna in a saucepan. Add chicken broth and 2 tbsp. Of butter. Bring to a boil, then cover and reduce to medium-low. Simmer for 15-20 minutes until rice is tender and broth is almost absorbed.
In a small skillet saute onion and bell pepper in 2 tbsp. butter until tender. Set aside. In the same skillet, saute mushrooms in remaining 2 tbsp. butter and Worcestershire sauce.
Add vegetables to rice and mix. Add olives and cheese, reserving 1/2 cup of each cheese. Pour mixture into a casserole. Sprinkle remaining cheese on top.
Bake uncovered at 350 degrees for 30-35 minutes until cheese is hot and bubbly.
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Quick Tip: Toss in some cooked crumbled bacon…yummy!
Thank you to Allrecipes for the wonderful photo.