Tuna Rice Casserole
This Tuna Rice Casserole delivers serious protein power and comfort food satisfaction in just 40 minutes.
With pantry staples like canned tuna, rice, and Greek yogurt, plus a crispy panko topping, dinner comes together without a trip to the store.
Even picky eaters can’t resist all that melted mozzarella and golden crunch on top. Sometimes the best family dinners are the ones that look fancy but feel effortless.
Tuna Rice Casserole Recipe Highlights
- High in protein and made with real ingredients
- Comes together quickly using mostly pantry staples
- No canned soup or complicated prep steps
- Freezer-friendly and easy to reheat
- Kid-friendly and customizable with different vegetables
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
RICE – Jasmine rice is my top choice because it stays fluffy and separate, never mushy like short-grain varieties. The aromatic quality adds subtle fragrance that elevates this Tuna Rice Casserole beyond basic comfort food. Long-grain white rice or basmati work as substitutes, but avoid instant rice which turns gummy during baking.
TUNA – Chunk light tuna in water packs serious protein at a budget-friendly price. Each can provides about 20 grams of lean protein. Drain thoroughly and press with paper towels to prevent a watery casserole. Oil-packed tuna adds richness but isn’t necessary here, and albacore works fine if that’s what you prefer.
HERBS – I chose dried oregano, dill, and parsley to create gentle Mediterranean flavors that appeal to families. Oregano adds earthiness, dill brings brightness, and parsley provides color and mild herb notes. Fresh herbs work beautifully too – use about three times the amount and add them at the end. Italian seasoning makes a quick substitute if you’re missing individual herbs.
GREEK YOGURT – Plain Greek yogurt creates the creamy base while adding 15+ grams of protein per cup. This replaces heavy cream or canned soup, keeping the dish wholesome and protein-rich. Full-fat yogurt gives the richest results, but 2% works well for families. Sour cream substitutes perfectly if that’s what you have on hand.
VEGETABLES – Frozen peas and fresh broccoli florets add color, nutrition, and kid-friendly appeal. The peas go straight from freezer to casserole and cook perfectly during baking. Cut broccoli small and uniform so they cook evenly and blend seamlessly into the dish. Bell peppers, spinach, or shredded zucchini work as additions or substitutes.
CHEESE – Shredded mozzarella provides mild, melty goodness that kids love, while grated Parmesan in the topping adds sharp, nutty flavor that makes this taste restaurant-quality. Pre-shredded mozzarella saves time and works perfectly in casseroles. For the Parmesan, freshly grated tastes best, but the pre-grated stuff works when you’re short on time.
LEMON – Both zest and juice are essential for brightening this protein-rich dish. The zest provides aromatic oils while the juice cuts through the richness and makes everything taste fresh and vibrant.
How To Make a Tuna Rice Casserole
Please check the printable recipe card below for more detailed instructions.
- Cook the jasmine rice according to package instructions.
- Mix tuna with garlic, herbs, lemon zest, and juice. Stir in rice, yogurt, vegetables, green onion, and cheese.
- Spread the mixture into a greased 9×13-inch dish.
- Combine panko, Parmesan, olive oil, and parsley. Sprinkle over the top.
- Bake at 375° Fahrenheit for 20 to 25 minutes until golden.
Leftovers and Storage
STORE – Refrigerate covered the Tuna Rice Casserole leftovers for up to 4 days. The flavors actually improve overnight as everything melds together, making lunch the next day even better.
FREEZE – Wrap individual portions in foil and freeze for up to 3 months. Perfect for busy parents who want wholesome meals ready to go.
REHEAT – Oven reheating at 350º Fahrenheit for 15-20 minutes maintains the best texture. Microwave works for quick single servings but may soften the topping.
MAKE AHEAD – Assemble the Tuna Rice Casserole completely (except the topping) up to 24 hours ahead. Add fresh topping just before baking for optimal crunch and easy weeknight success.
Serving Suggestions
FRESH SALADS – Our German Cucumber Salad pairs perfectly and cuts through all that creamy goodness with its tangy, refreshing crunch.
WARM BREAD – Garlic bread or dinner rolls help soak up every creamy bite and satisfy hungry family members who need extra carbs.
QUICK VEGETABLES – Roasted asparagus or green beans make wholesome sides that cook while your casserole bakes. Keep it simple on busy weeknights.
BEVERAGES – Crisp white wine like Sauvignon Blanc complements the herbs and lemon beautifully for adults, while sparkling water with lime keeps things family-friendly.
Recipe Success Tips
DRAIN THOROUGHLY – Press the tuna with paper towels after draining to remove excess moisture. Too much liquid makes the casserole watery and prevents that beautiful golden browning.
RICE TEXTURE MATTERS – Slightly undercook the rice by 2-3 minutes since it continues cooking in the oven. Perfectly cooked rice going into the oven becomes mushy rice coming out.
FAMILY-FRIENDLY PREP – Cut broccoli florets small and uniform so they cook evenly and kids can’t pick them out easily. Large pieces stay crunchy while tiny pieces disappear into the dish.
SEASONING CHECKPOINT – Taste the mixture before baking and adjust salt and pepper. Canned tuna varies in saltiness, so your high-protein masterpiece might need more or less seasoning.
Expert Tip ➙ Protein Power Swap – Blend 1 cup of cottage cheese until completely smooth and use it in place of Greek yogurt for an even bigger protein boost.
Cottage cheese delivers about 28 grams of protein per cup compared to Greek yogurt’s 23 grams, and the milder flavor actually lets the lemon and herbs shine through more.
Commonly Asked Questions
Can I Use Brown Rice Instead Of Jasmine Rice?
Yes, brown rice works well but requires longer cooking time initially. Cook it fully before adding to the casserole since it won’t soften much during the 25-minute bake time.
What type of tuna is best?
Chunk light tuna in water works perfectly for this casserole and costs less than albacore. The smaller pieces break apart easily and distribute evenly throughout the dish. If you prefer albacore, that works too, but drain it thoroughly either way.
What If I Don’t Have Greek Yogurt?
Sour cream makes an excellent substitute and provides similar tanginess and richness. Regular yogurt works too but drain it first to remove excess liquid that could make your casserole watery.
Can I Add Other Vegetables?
Absolutely. Diced bell peppers, chopped spinach, or shredded zucchini work beautifully. Add firmer vegetables raw and softer ones (like spinach) during the last 10 minutes of baking.
How Do I Know When It’s Done?
The Tuna Rice Casserole is ready when the top is golden brown and the edges bubble gently. Baking times can vary between 20-25 minutes.
Will My Kids Actually Eat This?
The mild, cheesy flavors and familiar textures make this very kid-friendly. The vegetables blend seamlessly into the creamy base, and most children love the crunchy topping.
More Quick and Easy Canned Tuna Recipes
Tuna Salad – Sweet and savory 10-minute sandwich filling with apple and corn.
Tuna Pasta Salad – High-protein cold salad perfect for lunch and potlucks.
Easy Tuna Cakes – Crispy pan-fried patties with vibrant flavors inside.
Tuna Noodle Casserole – Reader favorite classic comfort food with crunchy potato chip topping.
Tuna Rice Casserole
Ingredients
Tuna Rice Casserole Filling
- 1 cup jasmine rice uncooked
- 3 5-ounce cans tuna drained in water
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 medium lemon zest and juice
- 1 cup Greek yogurt plain
- 1 cup frozen peas
- 2 cups broccoli florets fresh
- ¼ cup green onion chopped
- 1 cup mozzarella shredded
- salt and pepper season to taste
Tuna Rice Casserole Topping
- ½ cup Panko breadcrumbs
- ¼ cup Parmesan cheese grated
- 1 tablespoon olive oil
- 1 tablespoon parsley fresh, chopped
Instructions
- Preheat the oven to 375° Fahrenheit. Lightly grease a 9×13-inch casserole dish with butter or spray with cooking spray.
Cook Rice
- Cook the rice according to package instructions using a saucepan or rice cooker. For added flavor, substitute chicken broth for water.
Tuna Rice Casserole Filling
- In a large mixing bowl, combine the tuna, garlic, oregano, dill, parsley, lemon zest, and lemon juice. Stir until well mixed.
- Add the cooked rice, Greek yogurt, frozen peas, broccoli, green onion, and mozzarella cheese. Gently stir until everything is fully coated and combined. Season with salt and pepper to taste.
- Spread the mixture evenly into the prepared baking dish.
Tuna Rice Casserole Topping
- In a small bowl, combine panko breadcrumbs, Parmesan cheese, olive oil, and parsley. Mix well and sprinkle evenly over the casserole.
Bake
- Bake for 20 to 25 minutes until the top is golden brown. Let the casserole rest for a few minutes before serving.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
