Tuna and Corn Baked Rice
Tuna and corn baked rice with queso quesadilla. Creamy, family-style casserole.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.realcaliforniamilk.com.
Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Grater
- Measuring cup
Ingredients
- 1 cup Real California Milk
- 2/3 cup Real California Crema Mexicana
- 2 tablespoons melted butter, at room temperature
- 2 eggs
- 3 tablespoons mustard
- 2 (4 ounce) cans chopped green chiles, drained
- 2/3 cup frozen or fresh yellow corn
- 2 (12 ounce) cans tuna in water, drained
- 3 cups shredded Real California Queso Quesadilla cheese, divided
- 4 cups cooked white rice
- 1 teaspoon sea salt
- 2 tablespoons flatleaf parsley, copped
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