This 5-ingredient oven baked tuna and rice is the kind of practical, comforting dinner that saves the day when the pantry looks a little bare but everyone still wants a warm homemade meal. Everything bakes together in one dish, so the rice soaks up the savory flavor from the tuna and soup while the top turns cozy and satisfying. It’s an old-fashioned casserole-style supper that’s budget-friendly, simple to put together, and especially handy on busy weeknights.
Serve this tuna and rice with a simple green salad, steamed green beans, buttered peas, or roasted broccoli for a little color on the plate. If you want to stretch the meal for bigger appetites, warm dinner rolls, sliced fruit, or applesauce make easy family-friendly additions that round things out nicely.
5-Ingredient Oven Baked Tuna and Rice
Servings: 6
Ingredients
2 cups uncooked long-grain white rice
2 cans (5 ounces each) tuna in water, undrained
1 can (10.5 ounces) condensed cream of mushroom soup
2 1/2 cups water
1 cup frozen peas
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch casserole dish.
2. Spread the uncooked rice evenly in the bottom of the casserole dish. Spoon the condensed cream of mushroom soup over the rice, then pour in the water and stir gently to combine.
3. Scatter the frozen peas over the rice mixture. Spoon the undrained tuna chunks evenly over the top, including the liquid from the cans.
4. Cover the dish tightly with foil and bake for 55 to 65 minutes, or until the rice is tender and most of the liquid is absorbed.
5. Remove the foil, fluff the rice gently with a fork, and let the casserole rest for 5 minutes before serving.
Variations & Tips
For picky eaters: If your family prefers a smoother texture, break the tuna into smaller flakes before layering it over the rice so there aren’t big chunks on top. You can also stir the tuna in before baking for a more blended casserole.
Extra flavor: A little onion powder, garlic powder, black pepper, or a handful of shredded cheddar sprinkled on top during the last 10 minutes of baking can give this pantry meal a little boost without making it complicated.
Rice tip: Long-grain white rice works best here. If you use instant rice or brown rice, the liquid and baking time will need to change, so for the most reliable result, stick with regular uncooked white rice.
Make it heartier: Stir in a little extra frozen vegetables like carrots, corn, or mixed vegetables if you want to stretch the casserole and add more color. This is a nice way to make it feel like a complete one-dish meal.
Storage tip: Leftovers keep well in the refrigerator for up to 3 days. Add a splash of water before reheating to help loosen the rice and keep the casserole creamy.