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quick and easy tuna casserole

Quick and Easy Tuna Casserole

Ever have one of those nights where you can’t think of a thing for dinner and end up pawing randomly through cookbooks looking for something that sounds good and that you have the ingredients for? This was the result. And it actually worked out well. The top layer is a quiche-like custard.


2 cups (330 g) cooked rice
1 cup (235 ml) egg substitute, divided
1/2 teaspoon (0.7 g) dried basil
1 tablespoon (10 g) onion, minced
7 ounces (200 g) water packed tuna
1 cup (235 ml) skim milk
4 ounces (115 g) Swiss cheese, shredded


1. Preheat oven to 350°F (180°C, or gas mark 4). Combine rice, 1/4 cup (60 ml) egg substitute, basil, and onion.
2. Press into the bottom of an 8 x 8-inch (20 x 20-cm) baking dish sprayed with nonstick vegetable oil spray.
3. Spread tuna over the top. Combine remaining egg substitute, milk, and cheese and pour over the top.
4. Bake for 40 to 45 minutes, or until a knife inserted near the center comes out clean.

Servings: 4