Tuna and Wild Rice Casserole
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Tuna and Wild Rice Casserole calories by ingredient
Introduction
A little high in calories and cholesterol, but well worth having on occasion. Could make it with chicken too. A little high in calories and cholesterol, but well worth having on occasion. Could make it with chicken too.Number of Servings: 6
Ingredients
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3 Tablespoons I Can't Believe It's Not Butter
3/4 cup wild rice
2 1/2 cups water
1 cup finely chopped onion
1 cup sliced mushrooms
1 pound fresh tuna steaks, sliced
5 tablespoons flour
1 teaspoon salt
3 cups milk, heated
1 cup frozen corn kernels, thawed
1 cup frozen peas, thawed
1 1/2 cups shredded medium Cheddar cheese
1/4 cup seasoned fine dry breadcrumbs
1/4 cup shredded Parmesan cheese
Directions
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.