Recipe: My Cheesy Tuna-Rice Casserole Is Economical, Low-Calorie and So Tasty!

My Cheesy Tuna-Rice Casserole is so delicious without giving you that overstuffed feeling.

Tuna fish is very wonderful to keep in your pantry since it is so economical as well as versatile to cook with. You can so do much with a can or two. One of my favorite recipes is for this delicious casserole that has a velvety cheese sauce along with cooked rice and tuna for a far richer taste than actual calories per serving. 

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.

ENJOY!

Recipe: You’ll Love My Dinner in a Snap Cheesy-Chicken Casserole Especially When You Need to Free Up Your Day!

Today, I have a fabulous main course recipe with my Dinner in a Snap Cheesy-Chicken Casserole that is delicious and so easy to prepare that you will wonder how such a great dish could also be so simple to make!  

All the effort required is just a minimum of chopping before assembling the ingredients and storing in the refrigerator until when you take it out and pop your casserole dish in the oven the next day.  

Besides that, this creamy casserole will also save you money because you can throw in leftover chicken, turkey, beef, and even any leftover veggies if you desire to accompany the mushrooms, onion, and some elbow macaroni.  

If you want a richer sauce, then substitute the same amount of evaporated milk for the plain milk for a more velvety consistency.

I do hope that you will want to try this casserole because even the most reluctant eaters usually ask for seconds.  

Dinner in a Snap Cheesy-Chicken Casserole

1 can of cream of mushroom soup
1 can of cream of chicken soup or cream of celery soup
1 small onion or about ½ cup 
Two cups of milk or evaporated milk
8 oz. cups of uncooked elbow macaroni
½ lb. of Velveeta cheese
1 cup of fresh mushrooms, sliced
1/4 cup of chopped green pepper
3 cups of diced, cooked chicken, turkey, or beef
3/4 teaspoon of salt
1 teaspoon of curry powder 
1/4 teaspoon of black pepper 

Once you have everything chopped and clean, you just mix all the ingredients together in your casserole dish, cover, and then store in your refrigerator until needed.

Later, you bake your casserole in a 350-degree oven for about an hour or so, depending on how your oven is regulated.

ENJOY!

My Zucchini Stuffed With Rice and Cheese Makes a Delicious Summer Dinner!

I used to grow a lot of zucchini until my garden became the headquarters of all the local wildlife.  For some reason, zucchini was always the first vegetable they targeted until I finally stopped planting it.  Now I'm lucky to put a few tomatoes, peppers, and herbs in, but when I had a lot of zucchini this is one of my favorite ways to make a main dish out of it.  

You can serve this zucchini topped with a sprinkling of grated Parmesan cheese or your favorite spaghetti sauce for a delicious change.

Now whenever we get a taste for this recipe, I visit our local Farmer's Market.  I do hope you will try this dish because it is an excellent simple main dish.

My Zucchini Stuffed With Rice and Cheese Dinner

3 medium zucchini
2 tablespoons of olive oil
1 small onion, finely chopped
2 cloves of garlic, finely chopped
3/4 cup of rice, uncooked
1/4 teaspoon of salt
1-3/4 cups of water
3/4 cup of peas
1/2 cup of milk
1/2 cup of Velveeta cheese, sliced thin or cubed in small piece
1/2 cup of Provolone cheese, grated or sliced thin
1/2 teaspoon of dried basil
Parmesan cheese 
spaghetti sauce (optional)

Cut zucchini lengthwise in half.  Scoop out and dice the centers while leaving 1/4-inch thickness of the shell.

Take the diced zucchini, onion, and garlic and cook in the oil over medium heat until onions turn golden brown and vegetables get tender. 

Add rice, salt, basil, and 1-1/2 cups of water to the vegetable mixture.  Heat to boiling before covering.  Then simmer for about ten minutes.  Add peas and simmer for additional ten more minutes or until the liquid is absorbed. 

Take the vegetable mixture off of the heat.  Now stir in the milk and the cheese and combine well.

In a large skillet, heat the zucchini halves in the remaining 1/4 cup of water to boiling.  Lower the heat and simmer this for about five minutes or until tender-crisp.  Salt the halves, if you wish.

Fill the halves with the rice-vegetable mixture.  Place back in your skillet, cover and cook over low heat just to heat through.

Top with a sprinkling of Parmesan cheese or your favorite spaghetti sauce or both.