Ingredients with Measurements:
- 1 cup uncooked white rice
- 2 cups water
- 1 can (12 oz) tuna, drained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup frozen peas
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium-sized saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.
3. In a large mixing bowl, combine the cooked rice, drained tuna, cream of mushroom soup, milk, frozen peas, and shredded cheddar cheese. Mix well.
4. Season with salt and pepper to taste.
5. Transfer the mixture to a 9x13 inch baking dish and cover with aluminum foil.
6. Bake in the preheated oven for 25-30 minutes or until the casserole is heated through and the cheese is melted.
7. Remove from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 280
- Total fat: 10g
- Saturated fat: 4.5g
- Cholesterol: 40mg
- Sodium: 660mg
- Total carbohydrates: 28g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 18g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Canned salmon or chicken can be used instead of tuna.
- Cream of celery or cream of chicken soup can be used instead of cream of mushroom soup.
- Fresh or canned green beans can be used instead of frozen peas.
- Swiss or mozzarella cheese can be used instead of cheddar cheese.
Variations:
- Add chopped onions, garlic, or bell peppers for extra flavor.
- Top the casserole with breadcrumbs or crushed potato chips before baking for a crunchy texture.
- Use different types of cheese, such as parmesan or pepper jack, for a different flavor.
Tips and tricks:
- Use a fork to fluff the cooked rice before adding it to the mixing bowl.
- Drain the tuna well to avoid excess moisture in the casserole.
- Use a whisk to mix the soup and milk together before adding it to the mixing bowl.
- Let the casserole cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the casserole in the microwave or oven until heated through.
Presentation ideas:
- Serve the casserole on a large platter with a side of steamed vegetables or a salad.
Garnishes:
- Sprinkle chopped parsley or green onions on top of the casserole for a pop of color.
Pairings:
- Serve with a side of garlic bread or dinner rolls.
Suggested side dishes:
- Steamed broccoli, roasted carrots, or a mixed green salad.
Troubleshooting advice:
- If the casserole is too dry, add a splash of milk or chicken broth before baking.
- If the casserole is too wet, reduce the amount of milk or soup in the recipe.
Food safety advice:
- Make sure the tuna is fully cooked before adding it to the casserole.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Casseroles have been a popular dish in American cuisine since the 1950s.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the casserole hot with a side of vegetables or salad.
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