This 6-ingredient oven baked skipjack tuna and rice casserole is the kind of practical dinner that earns a regular spot in a busy school-season meal plan. Using undrained cans of chunk light skipjack tuna helps season the rice as it bakes, while a few pantry and refrigerator staples turn into a creamy, hearty one-dish meal with very little prep. It has the same dependable appeal as classic American tuna casseroles, but with an even simpler dump-and-bake approach that makes it especially useful on weeknights.
Serve this with a crisp green salad, simple steamed green beans, roasted broccoli, or sliced tomatoes for freshness against the rich casserole. If you want to stretch the meal for hungrier families, warm dinner rolls, buttered peas, or a light fruit salad make easy back-to-school side dishes, and a squeeze of lemon at the table brightens the tuna nicely.
6-Ingredient Oven Baked Skipjack Tuna and Rice
Servings: 6
Ingredients
2 cans (5 ounces each) chunk light skipjack tuna, undrained
Directions
1. Preheat the oven to 375°F and lightly grease a 9-by-13-inch oven-safe casserole dish.
2. Add the uncooked white rice to the casserole dish and spread it into an even layer. Spoon the condensed cream of mushroom soup over the rice, then pour in the water and stir gently to combine.
3. Scatter the frozen peas over the rice mixture. Open the cans of skipjack tuna and pour the tuna with all of its liquid evenly over the top. Break up any large chunks slightly so the tuna is distributed across the dish.
4. Cover the dish tightly with foil and bake for 45 minutes, or until the rice is tender and most of the liquid has been absorbed.
5. Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return the casserole to the oven uncovered for 10 to 15 minutes, until the cheese is melted and the casserole is hot and bubbling.
6. Let the casserole rest for 5 to 10 minutes before serving so the rice can finish setting and the portions scoop neatly.
Variations & Tips
Add onion: If you do not mind going beyond the strict 6-ingredient version, 1/2 cup finely diced onion adds sweetness and more savory depth. Stir it into the rice and soup mixture before baking so it softens fully in the oven.
Switch the soup: Cream of celery or cream of chicken both work well here and slightly change the flavor profile. Cream of celery is especially good if you want a more classic tuna casserole taste.
Use the right rice: Long-grain white rice is the safest choice for even baking in this recipe. Avoid instant rice, which can turn mushy, and avoid brown rice unless you are ready to increase the liquid and baking time substantially.
Check for doneness: Oven temperatures and casserole dish materials vary, so start checking at the 45-minute mark. If the rice is still firm, add a small splash of hot water, re-cover, and bake for another 10 minutes.
Make it cheesier: For a richer top, increase the cheddar to 1 1/2 cups or use part mozzarella for extra melt. A quick minute under the broiler at the end can add light browning, but watch it closely.
