Tuna and Rice Casserole

Just a little something, to prove to my mother that I don’t just eat red meat šŸ˜‰

Recipe: Tuna and Rice Casserole
Recipe Type: Dinner
Author: Steve Anderson
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Serves: 4
  • 2 cups of uncooked, easy cook rice. (1 cup = 250ml)
  • 4 cups of chicken stock.
  • 2 185g cans of tuna in brine
  • 2 medium onions. I used frozen
  • 1 300g tub of Philly (a cream cheese). I used the low fat one with garlic.
  • Salt and pepper to taste.
  1. Easy to make. Take everything. Stick it in a slow cooker. Make sure it’s well mixed. Cook on high for 2 hours. Serve.

If you want more in the way of instructions than that, I’d suggest making the stock (I used a stock cube) with boiling water, then mixing the Philly into it. Or at least some of it. Means it blends better.