Tuna and Wild Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Tablespoons I Can't Believe It's Not Butter3/4 cup wild rice2 1/2 cups water1 cup finely chopped onion1 cup sliced mushrooms1 pound fresh tuna steaks, sliced5 tablespoons flour1 teaspoon salt3 cups milk, heated1 cup frozen corn kernels, thawed1 cup frozen peas, thawed1 1/2 cups shredded medium Cheddar cheese1/4 cup seasoned fine dry breadcrumbs1/4 cup shredded Parmesan cheese
Preheat oven to 350. Spray shallow 2 1/2 quart casserole.
In medium saucepan, combine wild rice and water. Heat to boiling, cover, lower the heat, and simmer for about 30 minutes, until the rice is cooked and the water has been absorbed.
In a medium skillet, melt the 3 tablespoons ICBINB. Add the onion and mushrooms and saute, stirring, for about 3 minutes over medium-high heat. Add tuna steaks and continue to saute until the tuna is cooked, about 3 minutes. Add the flour and salt, stirring constantly and gradually add the hot milk. Lower the heat and cook, stirring, until thickened, about 10 minutes. Add the corn, peas, and half the Cheddar cheese. Blend in the cooked wild rice.
Transfer the mixture to the casserole dish. Sprinkle with the remaining Cheddar cheese. Mix the breadcrumbs and Parmesan together and sprinkle over the casserole. (At this point, you can cover the casserole and refrigerate for up to 1 day. Add 10 minutes to the baking time.)
Bake for 20 to 30 minutes, or until the cheese has melted.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BUSSMOM.
In medium saucepan, combine wild rice and water. Heat to boiling, cover, lower the heat, and simmer for about 30 minutes, until the rice is cooked and the water has been absorbed.
In a medium skillet, melt the 3 tablespoons ICBINB. Add the onion and mushrooms and saute, stirring, for about 3 minutes over medium-high heat. Add tuna steaks and continue to saute until the tuna is cooked, about 3 minutes. Add the flour and salt, stirring constantly and gradually add the hot milk. Lower the heat and cook, stirring, until thickened, about 10 minutes. Add the corn, peas, and half the Cheddar cheese. Blend in the cooked wild rice.
Transfer the mixture to the casserole dish. Sprinkle with the remaining Cheddar cheese. Mix the breadcrumbs and Parmesan together and sprinkle over the casserole. (At this point, you can cover the casserole and refrigerate for up to 1 day. Add 10 minutes to the baking time.)
Bake for 20 to 30 minutes, or until the cheese has melted.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BUSSMOM.
Nutritional Info Amount Per Serving
- Calories: 521.3
- Total Fat: 24.3 g
- Cholesterol: 105.3 mg
- Sodium: 509.2 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 2.9 g
- Protein: 43.9 g
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