Tuna Casserole

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August 5, 2022

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TTC Recipes | Dinner

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Anything Tuna is great is our house

Thermomix Version

Conventional Version

This has long since been a family favourite in this house. From memory I think I did the sneaky – stole it from the dentist magazine – yes, that’s how long we have been having it for.

However, now we are making it in the Thermomix. So much easier let me tell you.

We love tuna pasta bake, but this is different. Its with rice and super tasty. Yes it has canned ingredients, but you know what. Sometimes it’s just nice to open the can, put it in the bowl and mix, and this is what this meal is. Super quick. I think that is why it was a huge favourite long before a Thermomix.

Oh, standard recipe (non-Thermomix) instructions added below.

Tuna Casserole - Thermomix Version

WW Points

The ThermoCouple

UPDATED: This tuna casserole with rice and Weet-bix. Strange you say - it has been a family favourite for years but have only now converted it to Thermomix

Print Recipe

Servings 4

Ingredients

CASSEROLE TOPPING

5 crushed Weet-Bix 1 cup
60 g butter
Fresh parsley and lemon wedge to garnish

TUNA FILLING

420 g can cream of asparagus soup
425 g can tuna in Springwater drained
2 cups cooked white rice
60 g Tasty cheese - cubed 1/2 cup grated
120 g evaporated milk 1/2 Cup
1 brown onion (quartered)
1 tsp finely grated lemon rind
2 tbsp lemon juice
Salt and pepper to taste

Instructions

Grease a medium ovenproof dish (10-cup capacity).

CASSEROLE TOPPING

Add butter in TM Bowl - 90 seconds | 60*C | Speed 2
60 g butter
Add Weet-Bix crushed - Mix 5 Seconds | REVERSE | Speed 3
5 crushed Weet-Bix

BOILED RICE

Add 1 litre water to TM Bowl
Add 1.5 tsp salt to water
Insert simmer basket and add 1 cup Rice
Cook - 11-13 mins | 100*C | Speed 4
Empty bowl and continue with tuna filling

TUNA FILLING

Add Onions & Cheese - Chop - 5 Seconds | Speed 6
1 brown onion (quartered), 60 g Tasty cheese - cubed
Add the rest of the filling ingredients into TM bowl
420 g can cream of asparagus soup, 425 g can tuna in Springwater, 120 g evaporated milk, 1 tsp finely grated lemon rind, 2 tbsp lemon juice, Salt and pepper
Add COOKED Rice
2 cups cooked white rice
5 Seconds | Speed 3 - Scrape down the sides
20 Seconds | REVERSE | Speed 4 - Scrape down the bowl - repeat 1 more times
Spread evenly into Ovenproof dish and sprinkle Weet-bix mix over top
Cook in a moderate oven (180C) for about 30 minutes, or until heated through.
Serve casserole garnished with parsley and lemon

Notes

We cook the Boiled Rice Recipe on Cookidoo - LINK HERE

We make the full recipe, use what we need for this recipe and freeze the rest for another nights meal. It makes great quick fried rice and you don't need to defrost it either! Win Win