Hard Times Tuna Rice Oven Bake

• 1 can (14.5 oz) chicken broth
• 1 cup long-grain white rice
• 1 can (5 oz) tuna, drained
• 1/2 cup frozen peas
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 cup shredded cheddar cheese
• 1/4 cup crushed potato chips
• 2 tablespoons melted butter
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Combine chicken broth and rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 5 minutes.
3. 3 Stir in tuna, peas, celery, and onion. Transfer mixture to a greased 8x8-inch baking dish.
4. 4 Top with shredded cheese and set aside.
5. 5 In a small bowl, mix crushed potato chips, melted butter, dried parsley, and paprika. Sprinkle over the cheese.
6. 6 Bake uncovered for 25 to 30 minutes, or until bubbly and the topping is golden brown.
7. 7 Season with salt and pepper to taste before serving.

Equipment

• Oven
• Baking dish
• Saucepan

Variations

• Add diced bell peppers for extra crunch and color.
• Incorporate diced olives for a briny kick.

Substitutions

• Substitute cheddar cheese with Swiss or mozzarella if preferred.
• Use fresh herbs instead of dried for a fresher taste.

Pairings

• A side of buttered corn on the cob.
• A glass of chilled white wine.

Nutrition

Tips

• For extra flavor, add a splash of lemon juice to the tuna mixture.
• This casserole is just as tasty with canned salmon in place of tuna!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave until hot.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and bake until heated through.

Serving Suggestions

• Pairs well with a crisp green salad or steamed vegetables.
• Serve with warm crusty bread for a complete meal.

FAQ