This take on tuna casserole is every bit as delicious as the original. It’s brown rice baked in a creamy cashew sauce with canned tuna, peas, and crunchy croutons on top. It’s easy comfort food at its best, and it’s ready in under an hour!
This tuna casserole is a cozy throwback with a fresh, modern twist. It’s every bit as creamy and comforting as the version many of us grew up with, thanks to a silky cashew-based sauce that coats each bite without relying on cheese or cream. Tender flakes of canned tuna, pops of sweet peas, and hearty brown rice come together in a way that feels familiar but thoughtfully updated.
Instead of pasta, medium-grain brown rice gives the casserole a nutty backbone and holds up beautifully to the creamy sauce. Raw cashews—soaked until soft—blend into a rich, velvety base, while olive oil adds a subtle richness. Frozen peas bring color and sweetness, and cubes of day-old bread turn golden and crisp in the oven, creating croutons that add just the right amount of crunch.
It’s a simple, satisfying dish that’s easy to pull together and deeply nostalgic, in the best way. Whether you stick with pole-and-line caught tuna or swap in canned salmon, this casserole delivers that warm, homey feeling we all remember—just with a few thoughtful upgrades along the way.
Variations to try
Like most casseroles, this one is pretty forgiving, so there are lots of ways you can mix up this recipe to make it your own. Here are a few ideas to get you started:
- Use a different grain like farro, wheat berries, or even quinoa.
- Turn it into a noodle casserole using short pasta or egg noodles, cooked to al dente.
- Swap the tuna for canned salmon or cooked chicken .
- Add flavor and color with some diced carrots and minced onion .
- Make our vegan mushroom sauce and use that in place of the cashew cream sauce.
How long do leftovers keep in the fridge?
Store any leftovers in an airtight container in your fridge for up to 3 days.
Can I freeze it?
Absolutely! This casserole is a great make-ahead meal. If you’re planning on freezing it, cook it, then allow it to cool completely. Cover it well and store it in your freezer for up to 3 months. Thaw it overnight in the fridge and then reheat it the next day.
Can I use breadcrumbs instead?
Yep, you can use regular breadcrumbs or panko breadcrumbs in place of the croutons. Mix them with some olive oil or melted butter until moist, and then sprinkle them over the top of the casserole before baking.
Dairy-Free Tuna Brown Rice Casserole with Cashew Cream Sauce
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Ingredients
- ▢ 2 cups raw cashews (soaked in cold water for 4-24 hours)
- ▢ 1 ½ cups brown rice
- ▢ 1 teaspoon sea salt
- ▢ 1 clove garlic (grated on a Microplane or very finely minced)
- ▢ 2 cups frozen peas
- ▢ 2 cans tuna (use both the tuna and the liquid in the cans)
- ▢ 2 tablespoons olive oil
- ▢ 2 cups cubed bread
Instructions
- Bring the brown rice and 3 cups of water to a boil in a medium-sized pot. Lower the heat, cover the pot, and cook until the rice is soft, about 40 minutes. 1 ½ cups brown rice
- While the rice is cooking, prepare the rest of the casserole. Drain the cashews and place them in your food processor or blender with 2 ¼ cups of cold water, sea salt, and garlic. Blend on high until smooth and creamy. Stir in the frozen peas and tuna. 2 cups raw cashews, 1 teaspoon sea salt, 1 clove garlic, 2 cups frozen peas, 2 cans tuna
- Place the bread crumbs in a medium-sized bowl and toss them with olive oil. 2 cups cubed bread, 2 tablespoons olive oil
- Once the rice is cooked, preheat your oven to 350 degrees Fahrenheit and assemble the casserole. Begin by covering the bottom of a 9×11 inch casserole dish with a thin layer of the cashew cream sauce. Top with half the rice then half the remaining sauce. Repeat once more. Top with the bread cubes.
- Bake, uncovered, in your oven for 30-40 minutes, or until it is hot and bubbling and the croutons are toasted. Let the casserole sit for 5 minutes before serving.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More casserole recipes
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Mom’s Tuna Rice Casserole
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For more inspiration, check out all of our dinner ideas !
Dairy-Free Tuna Brown Rice Casserole with Cashew Cream Sauce
Ingredients
- 2 cups raw cashews , soaked in cold water for 4-24 hours
- 1 ½ cups brown rice
- 1 teaspoon sea salt
- 1 clove garlic , grated on a Microplane or very finely minced
- 2 cups frozen peas
- 2 cans tuna , use both the tuna and the liquid in the cans
- 2 tablespoons olive oil
- 2 cups cubed bread
Instructions
- Bring the brown rice and 3 cups of water to a boil in a medium-sized pot. Lower the heat, cover the pot, and cook until the rice is soft, about 40 minutes. 1 ½ cups brown rice
- While the rice is cooking, prepare the rest of the casserole. Drain the cashews and place them in your food processor or blender with 2 ¼ cups of cold water, sea salt, and garlic. Blend on high until smooth and creamy. Stir in the frozen peas and tuna. 2 cups raw cashews, 1 teaspoon sea salt, 1 clove garlic, 2 cups frozen peas, 2 cans tuna
- Place the bread crumbs in a medium-sized bowl and toss them with olive oil. 2 cups cubed bread, 2 tablespoons olive oil
- Once the rice is cooked, preheat your oven to 350 degrees Fahrenheit and assemble the casserole. Begin by covering the bottom of a 9x11 inch casserole dish with a thin layer of the cashew cream sauce. Top with half the rice then half the remaining sauce. Repeat once more. Top with the bread cubes.
- Bake, uncovered, in your oven for 30-40 minutes, or until it is hot and bubbling and the croutons are toasted. Let the casserole sit for 5 minutes before serving.
