Tuna Rice Casserole
Move over tuna noodle!
Tuna Rice Casserole
Ingredients
- 2 cups white rice, uncooked
- 1/2 medium white onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 2/3 cup milk
- 2 large eggs
- 1 1/2 cups frozen peas
- 1/2 teaspoon garlic powder
- 1 1/2 cups cheddar cheese, grated
- 1/2 cup sour cream
- 2 (5 oz) cans tuna, drained
- 1 cup Ritz crackers, crushed
- 1/2 cup Parmesan cheese, grated
- Kosher salt and freshly ground black pepper, to taste.
Preparation
- Preheat oven to 350°F and grease a 9x13-inch casserole dish with butter or nonstick spray.
- Cook rice according to package directions. Set aside.
- In a large skillet, melt butter over medium-high heat. Add onion and cook until translucent, about 3 minutes. Whisk in flour and garlic powder and cook 1 minute more.
- Gradually add milk and cook until bubbly and thick. Stir in cheddar cheese and season to taste with salt and pepper.
- Add rice, tuna, peas, cheese sauce, and sour cream to casserole dish and stir to combine.
- Combine cracker crumbs with Parmesan cheese and sprinkle over the top of casserole.
- Bake uncovered until bubbly, about 20 minutes. Broil on high until top is golden brown, if desired.
- Let rest 5 minutes before serving. Enjoy!