Entrée: United States – Classic Tuna and Cheddar Basmati Rice Casserole

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

2 cups (480 ml) cooked basmati rice
2 tuna fillets (cooked and flaked) or 2 cans tuna, drained
1 cup (100 g) shredded cheddar cheese, divided
1 cup (150 g) diced green bell pepper
1 cup (130 g) diced carrots
2 green onions, sliced
2 tbsp (30 ml) olive oil
2 tbsp (16 g) flour
1 1 / 2 cups (360 ml) milk
1 / 2 tsp black pepper
Salt to taste
Optional: 1 / 2 cup (50 g) breadcrumbs or crushed crackers for topping

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish.
2. In a skillet, heat olive oil over medium heat and sauté diced carrots and green bell pepper 5–6 minutes until softened; stir in green onions.
3. Sprinkle flour over the vegetables; cook 1 minute while stirring, then gradually whisk in milk to make a smooth sauce. Simmer until slightly thickened, about 3–4 minutes.
4. Stir in flaked tuna, cooked basmati rice, half the cheddar, and black pepper; season with salt to taste.
5. Transfer mixture to the prepared dish, top with remaining cheddar and optional breadcrumbs.
6. Bake 20–25 minutes until cheese is melted and top is golden. Let rest 5 minutes before serving.