Tuna Broccoli Rice Casserole

 Creamy tuna casserole with rice, cheese, and broccoli, cooked on stove top, with no canned soups and no need to turn on the oven…

Tuna Broccoli Rice Casserole

INGREDIENTS

  • 1 or 2 cans tuna fish drained, depends on your taste, about 5 ounces each
  • 12 ounce bag frozen broccoli, steamed
  • 3 cups cooked rice
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 cups milk
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoons flour regular or gluten free
  • 2 teaspoons onion powder
  • 2 teaspoons garlic and herb no salt seasoning
  • salt and pepper to taste

DIRECTIONS

  • Turn heat on medium, in a large skillet add the butter and olive oil, after butter has melted sprinkle on flour, stir and lightly brown.
  • Next slowly add milk and keep stirring until thickened, add extra milk mixture gets to thick. Turn heat down to low.
  • Add the onion powder, seasoning blend, salt and pepper to taste.
  • Add the drained tuna fish and break up in to smaller pieces, stir in shredded cheese until melted.
  • Next stir in the cooked rice, stir until everything is blended completely. Fold in the steamed broccoli, cover with lid and allow to cook a few minutes more. Turn off heat.
  • When serving add extra shredded cheese on top, if you like. Serves 3-4. Enjoy!