Tuna Casserole In Rice Cooker Recipe 445

TUNA RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.
• Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.
• Bake in a preheated oven for 20 minutes.

IN THE PANTRY TUNA-RICE CASSEROLE

Steps:

• Cook and drain rice, according to instruction on package.
• Set aside.
• Preheat oven to 350°F degrees.
• In mixing bowl, combine soup and milk; add salt and pepper.
• Fold in tuna chunks and peas, if using.
• Lightly butter 1 ½ quart casserole.
• Layer half the rice in bottom of dish; add 1/2 of the tuna mixture; repeat layers.
• Combine the cracker/cornflake crumbs and butter until well-mixed.
• Spread over top of casserole.
• Bake for 30-35 minutes until bubbly and topping is browned.
• Enjoy!

TUNA CASSEROLE IN RICE COOKER RECIPE - (4.4/5)

Steps:

• Add all ingredients to a rice cooker and cook 20 minutes or until pops to keep warm.

PRESSURE-COOKER TUNA NOODLE CASSEROLE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add butter. When melted, add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. , Stir in cream and noodles. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 3 minutes, then quick-release any remaining pressure. , Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper. Select saute setting and adjust for low heat. Stir cheese, tuna mixture and peas into noodle mixture. Cook until heated through. Just before serving, sprinkle with potato chips.

TUNA AND RICE CASSEROLE

Steps:

• In a small skillet, saute onion in oil until tender. In a microwave-safe dish, whisk together water and soup mix. Microwave, uncovered, on high for 1-1/2 to 2 minutes, whisking occasionally. Add soup to sauteed onions. Stir in the broccoli, tuna, milk, salt and lemon-pepper; bring to a boil. Reduce heat; simmer for 5 minutes or until broccoli is tender. Stir in rice. Cook and stir 2-3 minutes longer or until heated through. Sprinkle with almonds.

CROCK POT TUNA CASSEROLE

Steps:

• Cook egg noodles until just under al dente.
• In a very large bowl, toss together ingredients except for 1 cup of shredded cheese and breadcrumbs. Taste for seasonings, adjust with salt and pepper.
• Grease the inside of a large slow cooker, add mixed ingredients. Top with remaining shredded cheese and breadcrumbs.
• Cover and bake on high for two hours or low for 4-6 hours.

CURRY TUNA AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream of celery soup, milk, curry powder, and mustard powder in a large bowl. Stir rice, tuna, and onion into the soup mixture; transfer to a casserole dish.
• Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.
• Bake casserole in preheated oven until bread crumb mixture is golden brown, about 25 minutes; top with sliced eggs and return to over to bake another 5 minutes. Let casserole cool 5 minutes before serving.