Canned Tuna Rice Puff Casserole Recipe
With kitchen staples like rice, tuna, eggs, and milk, this magical casserole bakes into a heavenly dish that is perfect for a quick dinner.
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Cooking tools:
- Cooking spray
- Rice cooker
- Saucepan
- Oven
- Baking dish
- Stand mixer
- Hand mixer
- High-sided skillet
- Whisk
- Mixing bowl
- Spatula
- Cooling rack
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Spoon
- Kitchen towel
- Pot
Ingredients
- 1 ½ cups Mahatma® White Rice
- Non-stick cooking spray
- ⅓ cup breadcrumbs
- 6 tbsp butter
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp Dijon mustard
- 1 tsp paprika
- 1 tsp salt, for seasoning base
- 1 tsp pepper, for seasoning base
- 2 tbsp Worcestershire sauce
- ¼ tsp ground nutmeg
- 6 tbsp all-purpose flour
- 2 ½ cups whole milk
- 1 ½ cups Cheddar cheese, shredded
- 2 cans (each 6 oz) tuna, drained and flaked
- ¾ cup cooked peas
- 6 eggs, divided
- ¼ tsp cream of tartar
- ¼ tsp salt, for egg whites
- 2 tbsp green onions, thinly sliced
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