Cheesy Tuna and Rice Dish

Cheesy Tuna and Rice Dish

In this recipe:

based on 94 reviews
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15 min.
45 min.
6 Servings

Cheesy Tuna and Rice Dish is a tasty variation on the traditional casserole. Delicious, easy to prepare and it's ready in less than 1 hour.


  • 1/3 cup butter
  • 1 small onion, chopped
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 1/2 cups (6 oz.) shredded cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 cup instant rice
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 can (14 1/2 oz.) whole tomatoes, cut in half, drained
  • 2 cans (6 oz. each) tuna packed in water, drained
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PREHEAT oven to 375° F.

MELT butter in medium saucepan. Add onion; cook for 5 minutes. Blend in flour, salt and ground black pepper. Stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Stir in cheddar cheese and Parmesan cheese until melted.

COMBINE rice, parsley, paprika, oregano, cayenne pepper, and tomatoes in 11 x 7-inch baking dish. Top with tuna. Spread cheese sauce over tuna.

BAKE for 20 to 25 minutes or until edges are bubbly.

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This was so good. I didn't have evaporated milk so I just reduced regular milk starting with about twice the quantity needed and evaporating it down until I got the necessary amount. The cheese and tomatoes cut down the really fishy taste of the tuna; it was wonderful. I'm about to buy the ingredients to make it again!

- Emmy Foley from Arizona

Cheesy Tuna and Rice Dish

This is really good! I used 2 cups of brown rice which I cooked first. I was out of oregano, but the paprika worked fine added to the cheese mixture - we don't care for a lot of spice so I left out the rest. I used tomato wedges, diced tomatoes would be great - and Carnation fat free evaporated milk. Next time I think I will mix the tuna with the rice and mix a little of the cheese sauce into that, then top with the rest of the cheese sauce. But it is a great recipe - very easy. I'm going to use my leftover rice and make it this weekend for my sons and daughters-in-law to try.

- Patricia Davidson from Palmyra, TN


I made this casserole last Friday night. It was ok. A bit more flavor is needed, so next time, I will try to be bit more free with the flavors. It wasn't as bland as I expected, but needed "something". Just not sure what,

- Kelly Evenson from Sultan, WA

It was ok...

This was ok..the cheese sauce is really rich..probably from the evaporated milk. It seemed a little dry to me. Probably won't make it again...

- KIMBERLY RIDDLE from Whitehouse, TX

Wonderful dish!

I have tried a similar recipe before without the rice. However, this is far better. It is nutrious and favorful. I would add a 1/4 cupful of salsa to it when I feel like spicy things up a little. A wonderful dish indeed.

- NANCY CHAPMAN from Yorba Linda, CA

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 338
  • Calories from Fat: 201
  • Total Fat: 22.4g (34% of DV)
  • Saturated Fat: 13.8g (69% of DV)
  • Cholesterol: 75mg (25% of DV)
  • Sodium: 754mg (30% of DV)
  • Carbohydrates: 15.3g (5% of DV)
  • Dietary Fiber: 1.4g (6% of DV)
  • Sugars: 1.1g
  • Protein: 19.7g
  • Vitamin A: 29% of DV
  • Vitamin C: 22% of DV
  • Calcium: 41% of DV
  • Iron: 18% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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