|My Cheesy Tuna-Rice Casserole is so delicious without giving you that overstuffed feeling.|
Another reason I love this recipe is because it is an easy one. You can also prepare this dish ahead of time and keep in the refrigerator until ready to pop into your oven.
I can’t imagine a better winning combination that delicious results and ease of preparation. I hope you agree with me and try this recipe because even non tuna lovers will flock to table once it’s time to serve.
My Cheesy Tuna-Rice Casserole
2 cans (5-oz.) chunk light tuna (packed in water)
1-1/2 cups of cooked rice
½ cup fat-free shredded Cheddar cheese
12 oz. can of evaporated skim milk
½ teaspoon of salt
1/4 teaspoon of black pepper
½ teaspoon of curry powder
1/4 cup of fat-free shredded Mozzarella or Provolone cheese
1 large egg
Mix the tuna, cooked rice, cheese, salt, pepper, and curry powder together in your bowl.
In another mixing bowl, take a whisk or fork and beat the egg with the milk.
Add the beaten milk mixture and combine it with the tuna ingredients and turn out into a well-greased 1-quart casserole.
Bake in a 350-degree oven for about 45 minutes or until you insert a toothpick or slender knife to see if anything sticks.