If you like easy family recipes, also try out one-pot pasta with peas and bacon and our makeover pumpkin mac and cheese casserole. The flavorful sauce mixes with the rice to make it super cozy and delicious. Then the buttered croutons add the perfect crispiness to contrast the creamy rice situation. It’s pretty hard to resist. We make our tuna casserole sauce by thickening milk with cornstarch. It’s a little easier than using butter, flour, and milk – which is the way mom used to make it. Bonus that by using cornstarch, you can easily make this recipe gluten-free by using gluten-free croutons. (Even though those big, delicious croutons you see in the pictures were made from sourdough bread.) Once you’ve done those three steps, simply layer the tuna rice casserole ingredients into a baking dish and pop it into the oven. This really is an easy tuna casserole recipe!   Once it’s cool, wrap it with plastic wrap then again with aluminum foil. It will keep well for 3 months in your freezer.   To reheat the tuna casserole, let it thaw overnight in your fridge before popping it into your oven.

Instead of canned tuna – use canned salmon. Instead of peas – use broccoli or mixed frozen veggies. Instead of cheddar cheese – try spicy jack cheese.

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