Over the summer I got this ADORABLE white porcelain 1 quart casserole baker from Crate and Barrel. I fell in love with it for a few weeks, but I had to hold myself back because I had been buying kitchen stuff nonstop! Okay, eventually I caved.
It's pretty, right? I can't be blamed for falling in love. Plus, it has been a couple of months and I STILL feel strongly about it, which means it was a good purchase and not one of those frivolous purchases that I often make.
Anywhooo, the first thing I made in it was a tuna rice casserole. It's one of my favorite casseroles to make because it's actually pretty healthy, if you consider what goes in to most casseroles. Plus it uses canned tuna, which I'm secretly (not so secretly) in love with even though I know it's not the best for you. This dish is great for a quick weekend lunch for two, ESPECIALLY if you make it in a cute 1 quart dish like I did :D Or you know, you could cut it down and make a single serving. Or save half to be reheated later. You know, anything.
Tuna Rice Casserole
What you need:
- 1 cup rice, uncooked (rice cups, not actual cup)
- 1 can tuna, drained
- Half green bell pepper, diced
- Half red bell pepper, diced
- Salt, pepper, cayenne, oregano to taste
- 1/4 cup milk
- 1/3 cup cheddar
- Coarsely chopped cilantro for garnish
How to do it:
- Cook rice according to instructions, and preheat oven to 350 degrees.
- When rice is ready, stir in the tuna, bell peppers, and spices to taste.
- Stir in milk and 2/3 cheddar. Top with the remaining cheddar.
- Bake for 15min
- Top with cilantro and enjoy piping hot!
This recipe is pretty flexible. About half the time, I ditch the peppers and use edamame with some green onions. Honestly, you can really do anything with it. It's like the perfect lazy person meal.