Tuna Rice Casserole
Easy cheesy tuna rice casserole perfect for any night of the week.
Servings: 6 servings
Calories: 412kcal
Equipment
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 20-30 minutes, or until the cheese is melted and begins turning golden-brown and the center of the casserole reaches 160 degrees Fahrenheit. To check the internal temperature of the casserole, insert a meat thermometer into the center and wait until the numbers stop moving. Allow casserole to cool 5 to 10 minutes before serving.
Video
Notes
*or cow's milk, oat 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"
If you use leftover cooked rice that is cold, the casserole may require closer to 30-35 minutes to bake in the oven due to its lower temperature going into the oven.
Nutrition
Serving: 1of 6 | Calories: 412kcal | Carbohydrates: 32g | Protein: 33g | Fat: 17g | Fiber: 1g