Tuna Green Bean Rice Casserole Gf Recipes

TUNA RICE CASSEROLE

Steps:

• Cook rice according to package instructions. Set rice aside to cool while you're prepping the rest of the recipe.
• Preheat the oven to 400 degrees F.
• In a large mixing bowl, whisk together the almond milk, eggs, mayonnaise (or butter), sea salt, stone ground mustard, and 2 cups of the mozzarella cheese to a mixing bowl (you'll use the remaining 1 cup of cheese for the topping). Whisk this mixture together until it is well-combined. Add the drained tuna and rice and mix well to combine.
• Transfer to a mixing bowl to a casserole dish (I use an 9" x 9" square casserole dish).
• Top the casserole with the remaining cheese (add more if desired!) and place on the center rack of the preheated oven. Bake for 20 minutes, or until the cheese is melted and begins turning golden-brown. Allow casserole to cool 5 to 10 minutes before serving.

TUNA AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
• Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.

GREEN BEAN AND RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Stir in mushrooms; cook 3 to 5 min. or until evenly browned, stirring occasionally.
• Combine rice, broth, sour cream and 1-1/2 cups cheese in large bowl. Add mushroom mixture; mix well.
• Spoon rice mixture into 9-inch-square baking dish sprayed with cooking spray; top with beans and remaining cheese. Cover.
• Bake 35 to 40 min. or until casserole is heated through and broth is absorbed, uncovering for the last 5 min.

TUNA AND GREEN BEANS WITH RICE

Steps:

• Chop the onion. Drain the tuna. Cut the cherry tomatoes in half.
• Heat oil in a large skillet. Add onion and cook until tender.
• Add broth, beans, rice, basil and pepper. Stir to mix well. Bring to a boil, reduce heat, cover, and simmer 3 minutes, until almost all liquid is absorbed and beans are tender-crisp.
• Add tuna and tomatoes to skillet. Stir gently to mix. Cover and cook 1 more minute until heated through.

GLUTEN FREE TUNA CASSEROLE

Steps:

• Bring a large pot of water to boil and pre-heat the oven to 400 degrees F.
• Meanwhile, add half of the olive oil to a pan and saute onions over high heat until slightly translucent (about 4 minutes). Adjust the head to medium and add peas and spinach until the spinach is wilted, then add the cream.
• Season with salt and pepper and bring to simmer. Gently fold in 2 cups of cheese.
• Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce and tuna.
• Place pasta in a 13 x 9 baking dish and top with gluten free bread crumbs, remaining olive oil, salt and pepper.
• Bake at 400 degrees F until bread crumbs turn crispy and golden, about 10 minutes.

GLUTEN-FREE CLASSIC TUNA CASSEROLE

Steps:

• Heat oven to 350 F/176 C. Cook pasta in salted water , according to package directions.
• Add frozen peas 2 minutes before pasta is done.
• Drain pasta and peas and rinse in cold water. Put into a large mixing bowl.
• Melt butter in a medium saucepan. Add the onion and red pepper and sauté over medium-low heat until crisp-tender, stirring occasionally, about 3 minutes.
• Sprinkle sweet rice flour over vegetables and stir well. Continue cooking, stirring, for another 3 minutes.
• Whisk in the milk, soup, and salt and pepper to taste. Stir on low heat until the mixture begins to simmer and thicken.
• Carefully pour cooked sauce over the cooked macaroni and peas that have been reserved in the large bowl.
• Drain the tuna , break into small pieces, and add to the bowl with 1 1/2 cups of the cheese and stir to combine.
• Pour the mixture into a 13 x 9-inch (3-quart) buttered casserole dish and top with the remaining 1/2 cup of cheese.
• Mix breadcrumbs with olive oil until combined and sprinkle evenly over the casserole.
• Bake for 35 to 40 minutes, until bubbling and browned, and serve.

TUNA, GREEN BEAN & RICE CASSEROLE (GF)

Steps:

• Preheat oven to 400 degrees F. Spray a 2 quart casserole dish with nonstick cooking spray.
• Spread the rice in the casserole dish.
• Layer with tuna and green beans.
• In a separate bowl, combine soup, milk & cheese. Pour soup mixture into casserole dish.
• Bake, covered, at 400 degrees for 35 minutes, or until rice is cooked. Let cool about 15 minutes before serving.

TUNA NOODLE CASSEROLE WITH GREEN BEANS

Steps:

• Prepare pasta according to package directions, adding green beans during last 3 minutes of cooking.
• Drain; set aside.
• Preheat oven to 375 degrees.
• Spray 2-quart casserole dish with nonstick cooking spray.
• Coat bread crumbs with melted butter.
• Coat large, nonstick skillet with nonstick cooking spray.
• Heat over medium-high heat.
• Add celery, bell pepper and onion.
• Cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender.
• Stir in pasta, evaporated milk, soup and tuna; mix well.
• Cook for 2 minutes.
• Pour into prepared casserole dish.
• Sprinkle with bread crumbs.
• Bake for 20 to 25 minutes or until bubbly and bread crumbs are golden.

ONE-PAN TUNA-WHITE BEAN CASSEROLE

Steps:

• Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.
• Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.
• Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
• Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.
• Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.
• Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.
• Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.