This yummy dish is super easy to make, cheap for a family meal, not to mention healthy and filling. Even people who hate tuna fish will end up loving this dinner, including picky kids! Best of all, it isn't just another boring tuna casserole!
1 can - cream of celery soup
1 large can - tuna in water
1¼ cups - water
3 cups - cooked rice (minute rice works well)
½ cup - sour cream
1 Tbsp - pepper
1 teaspoon - salt
1 teaspoon - onion powder
2 teaspoon - garlic powder
2 teaspoon - dried parsley
1 teaspoon - dried rosemary
1 can - sliced water chestnuts
1 package frozen baby broccoli (12-14 oz)
No nutrition information available
Pour soup, tuna (drain first), water, rice, sour cream, and spices into a large mixing bowl. Mix well with a stand mixer.
Gently stir in water chestnuts (drain first), and frozen broccoli.
Pour casserole into a large, non-stick baking pan. Place in preheated oven at 375 for twenty minutes, or until the broccoli is hot and the casserole is rich and bubbling.
Garnish with a little parmesan and parsley, and enjoy! If a toasted topping is desired, mix 2 Tbsp of crushed crackers, 2 Tbsp parmesan, and 1 teaspoon of parsley together, then sprinkle over casserole before baking.