One Pan Tuna & Rice Casserole

Share This Post

One Pan Tuna & Rice Casserole

Course: Dinner, Main Course
Keyword: gluten-free, seafood
Calorie: 300-400
Protein: 21-30g
Fiber: 0-5g
Servings: 6
Calories: 339kcal


  • 1 cup Jasmine Rice (dry, rinsed)
  • 2 cans Tuna (drained)
  • 2 cups Green Beans (trimmed, chopped)
  • 3 cups Mushrooms (sliced)
  • 1/2 cup Vegetable Broth
  • 1 3/4 cups Cream, Half & Half
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Sea Salt & Black Pepper (to taste)
  • 3 tbsps Thyme (fresh)
  • 3 1/2 ozs Cheddar Cheese


  • Preheat the oven to 400°F (205°C).
  • Add all of the ingredients, except the cheese, to a large baking dish and mix well to combine.
  • Bake in the oven for 15 minutes. Remove from the oven, add the cheese, and bake for another 25 minutes or until the cheese is bubbling and slightly browned.
  • Slice, serve, and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days. Freeze for up to three months.
  • Serving Size

    One serving is equal to approximately one cup. A 12 x 9-inch (30 x 23 cm) casserole dish was used for this recipe.
  • Dairy-Free

    Use coconut milk in place of cream and dairy free cheese.
  • Canned Tuna

    One can of tuna is equal to 165 grams or 5.8 ounces, drained.


Calories: 339kcal | Carbohydrates: 34g | Protein: 21g | Fat: 14g | Cholesterol: 61mg | Sodium: 347mg | Fiber: 2g | Sugar: 5g | Vitamin A: 817IU | Vitamin C: 8mg | Calcium: 223mg | Iron: 2mg

More To Explore

fREE: weight loss that lasts cheatsheet