This Creamy Tuna and Spinach Rice Casserole is a delightful twist on the classic tuna casserole. It’s a perfect choice for a wholesome family dinner. Creamy and cheesy, with the goodness of spinach, it’s a comfort food favorite.
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6
Ingredients:
- 1 cup wild brown rice
- 1 can condensed cream soup
- 3 cups of chopped baby spinach leaves
- 3 x 5-oz. cans tuna in water, drained
- 1 cup of grated Colby jack cheese
Instructions:
- Preheat the oven to 350°F (175°C).
- In a saucepan over high heat, bring 4 cups of water to a boil. Add the brown rice, reduce the heat to low, cover with a lid, and let it simmer for 15 to 20 minutes, or until the rice is cooked and the water is absorbed.
- In a skillet over medium heat, add the condensed cream soup. Stir in the chopped spinach and drained tuna.
- Add the cooked rice to the skillet and mix everything.
- Transfer the mixture to a casserole dish, and lightly butter the rim to prevent any potential spillage.
- Top the casserole with the grated Colby jack cheese.
- Bake in the preheated oven for about 20 minutes, or until the cheese turns golden brown and starts to bubble.
Nutrition Facts (per serving):
- Calories: 295 kcal
- Protein: 21g
- Carbohydrates: 22g
- Fat: 13g
- Fiber: 2g
Please note that these values are estimated and can vary based on specific brands of ingredients used and portion sizes.
Cooking Tips:
- Feel free to add a dash of your favorite seasonings or herbs to the creamy mixture for extra flavor.
- This casserole reheats well, making it a great option for leftovers or meal prep.