OK, I admit it. I like the old fashioned canned soup versions of casseroles (see Tuna Bake). However, that doesn’t mean I won’t kick up my game a bit and make a casserole that has more refined flavours and textures, for example, Adult Tuna Casserole.
I made this with Swiss instead of cheddar because I think it makes a better match to the creamy texture of this casserole. You could use cheddar, gouda, gruyere, fontina or any other cheese you like.
I started by cutting my vegetables and grating my cheese.
I heated the oil and sauteed the onions until they were soft. Then I added the mushrooms and sauteed until they gave off most of their liquid, about 3 minutes.
I added the butter and stirred until it melted. Then I added the flour and stirred until it was mixed with the melted butter.
I slowly poured in the milk and stirred until the sauce started to thicken. Then I added 375 ml (1 1/2 cups) of the cheese and dill. When the cheese is melted and incorporated, take it off the heat.
I sprayed my casserole dish with baking spray. I put 1/2 the rice in the casserole. I added the one can of the tuna and 1/2 of the green beans. I put 1/2 of the mushroom/cheese sauce over that and then 1/2 of the remaining cheese.
Repeat the layers with the remaining ingredients.
I baked it in a 350 F oven for 45 minutes.
We served it with Broccoli Salad.
This casserole has a nice creamy texture from using rice instead of noodles. The texture is reminiscent of risotto. The Swiss cheese adds to that creaminess and gives a deep rich flavour. The flavours aren’t strong enough to scare kids off but do lean more toward sophisticated adult tastes. Spoil yourself. Make an adult casserole.
The Old Fat Guy
- 375 ml (1 1/2 cups) cooked rice
- 15 ml (1 tablespoon) vegetable oil
- 125 ml (1/2 cup) diced onion
- 250 ml (1 cup) diced mushroom
- 50 ml (1/4 cup) butter
- 50 ml (1/4 cup) flour
- 550 ml (2 1/4 cups) milk
- 5 ml (1 teaspoon) dried dill
- 750 ml (3 cups) grated Swiss cheese, divided
- 2 cans flaked tuna
- 375 ml (1 1/2 cups) chopped vegetables (I used green beans)
- Preheat oven to 350 F.
- Heat the oil in a large fry pan over medium heat.
- Saute the onions, just until soft, about 3 minutes
- Add the mushrooms and cook until they give off some liquid, about 3 minutes.
- Add the butter and stir until melted.
- Add the flour and stir until mixed into the butter.
- Slowly stir in the milk.
- Stir constantly until the sauce thickens.
- Stir in 375 ml (1 1/2 cups) of the cheese and the dill.
- When the cheese is incorporated, remove from heat and set aside.
- Spray a casserole dish with baking spray.
- Put 1/2 of the rice in the bottom of the casserole.
- Add a layer of 1/2 of the tuna.
- Add a layer of 1/2 of the vegetables.
- Add a layer of 1/2 of the mushroom/cheese sauce.
- Add a layer of 1/2 of the remaining cheese.
- Repeat the layers with the remaining ingredients.
- Bake for 45 minutes.
- Let sit for 10 minutes before serving.