Tuna and Rice Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 697.3
- Total Fat: 38.0 g
- Cholesterol: 974.6 mg
- Sodium: 640.7 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 0.3 g
- Protein: 58.2 g
View full nutritional breakdown of Tuna and Rice Casserole calories by ingredient
Number of Servings: 4
Ingredients
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2 cups rice, cooked
4 eggs, beaten, divided
2 tablespoons unsalted butter, melted
1/2 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
Black Pepper to taste
1 can tuna
1 cup milk
4 ounces Swiss cheese, shredded
Directions
1. Cook rice
2. Combine rice, 1 egg, butter, basil, onion powder, garlic powder, and pepper.
3. Press into the bottom of a square glass pan sprayed with non-stick vegetable oil spray.
4. Spread tuna over top
5. Combine remaining eggs, milk, and cheese and pour over top.
6. Bake at 350°F for 40-45 minutes until a knife inserted near the center comes out clean.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LLEIF885.
2. Combine rice, 1 egg, butter, basil, onion powder, garlic powder, and pepper.
3. Press into the bottom of a square glass pan sprayed with non-stick vegetable oil spray.
4. Spread tuna over top
5. Combine remaining eggs, milk, and cheese and pour over top.
6. Bake at 350°F for 40-45 minutes until a knife inserted near the center comes out clean.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LLEIF885.
Member Ratings For This Recipe
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JUNEWORM
Note: the calories are about 419 (not 697) because there are only 4 eggs total (rather than 4 per serv). This was great! I needed an easy recipe for left-over rice and staples I had on hand. Wonderful as written and for variety I may add mushrroms, bell pepper, broccoli and/or peas. Will use again! - 10/17/14