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Tuna and Vegetable Rice Casserole

Tuna and Vegetable Rice Casserole

  • Serves 4
  • Prep time 15 minutes
  • Cook time 25 minutes

Nutrition facts

Per serving: Calories 607, Protein 35 g, Fat 32 g, Carbohydrates 44 g, Fibre 3 g, Iron 2 mg, Calcium 546 mg, Sodium 1,010 mg

Ingredients

  • Sauce Alfredo
    500 ml (2 cups) Alfredo sauce
  • Mélange de légumes surgelés de type macédoine
    250 ml (1 cup) frozen diced mixed vegetables
  • Thon
    2 cans (170 g) tuna, drained
  • Riz basmati
    500 ml (2 cups) cooked Basmati rice
  • Cheddar râpé
    375 ml (1½ cups) cheddar, shredded

Also needed

  • 125 ml (½ cup) milk

Preparation

  1. Preheat the oven to 190°C (375°F).
  2. Bring the Alfredo sauce to boil in a large frying pan over medium heat.
  3. Add the diced frozen vegetables and the milk. Cook for 4 to 5 minutes.
  4. Add the tuna and the cooked rice.
  5. Transfer to a greased baking dish and sprinkle with cheddar.
  6. Bake for 25 to 30 minutes.


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