This is the tuna rice casserole recipe that Mom always made. It’s flavorful, creamy, cozy, easy to make, and the buttered bread crumbs are the best things on earth.
This tuna rice casserole has been a family staple for decades, and for good reason. The creamy sauce coats the rice and tuna, making every bite cozy and comforting, while the buttered croutons on top add just the right amount of crunch. The contrast between creamy and crispy makes this dish hard to resist.
I make the sauce by thickening milk with cornstarch, which is simpler than the classic butter-and-flour method and works just as well. A bonus: this makes it easy to keep the casserole gluten-free by using gluten-free croutons. (Though I won’t lie — those big, golden croutons in the photos are sourdough, and they’re delicious.)
Tuna rice casserole variations
While I love this tried-and-true recipe, switching it up can be fun. Here are a few ideas:
- Instead of canned tuna – use canned salmon.
- Instead of peas – use broccoli or mixed frozen veggies.
- Instead of cheddar cheese – try spicy jack cheese.
How to freeze tuna casserole
This is a great meal-prep/freezer recipe. Assemble the casserole, then let it cool completely. (It will be warm from cooking the sauce.)
Once it’s cool, wrap it with parchment paper, then again with aluminum foil. It will keep well for 3 months in your freezer.
To reheat the tuna casserole, let it thaw overnight in your fridge before popping it into your oven.
Mom’s Tuna Rice Casserole Recipe
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Ingredients
- ▢ 2 cups basmati rice
- ▢ 3 cups chicken or vegetable stock
- ▢ 3 ½ cups milk (divided)
- ▢ ⅓ cup cornstarch
- ▢ 2 cups grated aged cheddar cheese
- ▢ 3 cans of tuna (use the juice!)
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 4 cups large croutons
- ▢ 3 tablespoons butter (melted)
- ▢ 2 cups frozen peas (thawed)
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Add the rice and stock to a medium-sized pot over high heat. Bring to a boil then reduce the heat to low and simmer for 12 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes while you prepare the rest of the casserole. 2 cups basmati rice, 3 cups chicken or vegetable stock
- Heat 3 cups of the milk in a medium-sized pot over medium-high heat. Once it is hot, but not boiling, mix the remaining ½ cup of milk with the cornstarch and add it to the pot. Whisk it continuously while it thickens then remove the pot from the heat. 3 ½ cups milk, ⅓ cup cornstarch
- Add the cheese and whisk until it melts. Stir in the tuna and the juice from the cans. Season with salt and pepper. 2 cups grated aged cheddar cheese, 3 cans of tuna, 1 teaspoon EACH: salt and pepper
- In a large bowl, mix the croutons with the melted butter. 4 cups large croutons, 3 tablespoons butter
- Spread a thin layer of the sauce in the bottom of a 9×11″ casserole dish. Top with half the rice, half of the sauce, and half of the peas. Repeat once more then top with the buttered croutons. 2 cups frozen peas
- Bake the tuna casserole for 20-25 minutes, or until the croutons are crispy and browned and the casserole is bubbling at the edges.
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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Mom’s Tuna Rice Casserole Recipe
Ingredients
- 2 cups basmati rice
- 3 cups chicken or vegetable stock
- 3 ½ cups milk , divided
- ⅓ cup cornstarch
- 2 cups grated aged cheddar cheese
- 3 cans of tuna , use the juice!
- 1 teaspoon EACH: salt and pepper
- 4 cups large croutons
- 3 tablespoons butter , melted
- 2 cups frozen peas , thawed
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Add the rice and stock to a medium-sized pot over high heat. Bring to a boil then reduce the heat to low and simmer for 12 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes while you prepare the rest of the casserole. 2 cups basmati rice, 3 cups chicken or vegetable stock
- Heat 3 cups of the milk in a medium-sized pot over medium-high heat. Once it is hot, but not boiling, mix the remaining ½ cup of milk with the cornstarch and add it to the pot. Whisk it continuously while it thickens then remove the pot from the heat. 3 ½ cups milk, ⅓ cup cornstarch
- Add the cheese and whisk until it melts. Stir in the tuna and the juice from the cans. Season with salt and pepper. 2 cups grated aged cheddar cheese, 3 cans of tuna, 1 teaspoon EACH: salt and pepper
- In a large bowl, mix the croutons with the melted butter. 4 cups large croutons, 3 tablespoons butter
- Spread a thin layer of the sauce in the bottom of a 9x11" casserole dish. Top with half the rice, half of the sauce, and half of the peas. Repeat once more then top with the buttered croutons. 2 cups frozen peas
- Bake the tuna casserole for 20-25 minutes, or until the croutons are crispy and browned and the casserole is bubbling at the edges.
