Tuna Rice And Pineapple Casserole Recipes

Steps:

• Simmer pineapple and juice, green pepper, celery, salt and condensed soup 10 minutes.
• Add tuna and tabasco.
• Place 2 cups of cooked rice into bottom of a greased casserole dish.
• Pour tuna mixture over rice.
• Bake at 350 degrees for 20 minutes until hot and bubbly.

Steps:

• Preheat oven to 400* and put rice and tuna into casserole dish.
• On the stove, heat soup, adding the water to it. Bring to a boil.
• Add peas, stir and bring to boil again.
• Pour on top of rice. Lay cheese on top.
• Bake at 400 degrees for 20 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 2-quart casserole dish. Sprinkle with oregano, salt, and pepper. Layer tuna over top, then diced onion.
• Drain tomato juice into a 2-cup liquid measure. Add enough water to reach 1 1/3 cups liquid. Layer 3/4 of the diced tomatoes over the onion, then pour the tomato juice-water mixture over top. Save remaining tomatoes.
• Melt butter in a skillet over medium heat. Stir flour into milk in a liquid measure. Pour milk mixture into the skillet and stir until thickened, about 5 minutes. Add hot pepper sauce and season with salt and pepper. Add cheese and stir until melted.
• Pour cheese sauce over the casserole. Garnish with extra tomatoes and paprika.
• Bake in the preheated oven until browned and bubbly, about 30 minutes.