Tuna Rice Casserole
Easy cheesy tuna rice casserole perfect for any night of the week.
Servings: 6 servings
Calories: 412kcal
Ingredients
- 2 cups uncooked white rice
- 1 2/3 cups unsweetened almond milk *
- 2 large eggs
- 3 Tbsp avocado oil mayonnaise **
- 2 Tbsp stone ground mustard
- 3 6-oz cans tuna, drained
- 3 cups mozzarella cheese divided***
Instructions
- Cook rice according to package instructions. Set rice aside to cool while you’re prepping the rest of the recipe.
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, whisk together the almond milk, eggs, mayonnaise (or butter), sea salt, stone ground mustard, and 2 cups of the mozzarella cheese to a mixing bowl (you’ll use the remaining 1 cup of cheese for the topping). Whisk this mixture together until it is well-combined. Add the drained tuna and rice and mix well to combine.
- Transfer to a mixing bowl to a casserole dish (I use an 9” x 9” square casserole dish).
- Top the casserole with the remaining cheese (add more if desired!) and place on the center rack of the preheated oven. Bake for 20 minutes, or until the cheese is melted and begins turning golden-brown. Allow casserole to cool 5 to 10 minutes before serving.
Notes
*or cow's milk, full-fat canned coconut milk, rice milk, or cashew milk
**You can also use melted butter, ghee, or avocado oil in place of the avocado oil mayo.
***Use jack cheese, Gruyere, Gouda or melting cheese of choice. You can keep the recipe entirely dairy-free by using a vegan "cheese"
Nutrition
Serving: 1of 6 | Calories: 412kcal | Carbohydrates: 32g | Protein: 33g | Fat: 17g | Fiber: 1g