Looking for some quick and easy dinner ideas? Coles Cooking Club member Kerri Remigio’s easy tuna casserole will hit the spot.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
2 cups (400g) Coles Jasmine Rice
420g can cream of asparagus soup
425g can Coles Tuna in Springwater, drained, flaked
420g can Coles Creamed Corn
250g frozen baby peas, thawed
250g Coles Shredded Tasty Cheddar
160g pkt original potato chips
150g pkt Coles Australian Baby Leaf & Beetroot Salad Mix
2 tbs Coles French Salad Dressing
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place the rice in a large saucepan with 2½ cups (625ml) cold water. Place over high heat and bring to the boil. Reduce heat to low. Cover and cook for 12 mins or until the water is absorbed and the rice is tender. Set aside, covered, for 5 mins to steam.
Step 2
Combine the soup, tuna, corn and peas in an 8-cup (2L) ovenproof dish. Add the rice and three-quarters of the cheese and stir to combine. Season well. Bake for 15 mins. Arrange the chips over the casserole and sprinkle with the remaining cheese. Bake for a further 10 mins or until cheese melts and top is golden brown.
Step 3
Combine the salad leaves and dressing in a large bowl. Divide the casserole among serving plates. Serve with the salad.
Find me: With a rich flavour, this creamy asparagus soup is perfect for making pie fillings and casseroles
Prep time15 mins15 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
2 cups (400g) Coles Jasmine Rice
420g can cream of asparagus soup
425g can Coles Tuna in Springwater, drained, flaked
420g can Coles Creamed Corn
250g frozen baby peas, thawed
250g Coles Shredded Tasty Cheddar
160g pkt original potato chips
150g pkt Coles Australian Baby Leaf & Beetroot Salad Mix
2 tbs Coles French Salad Dressing
Description
Looking for some quick and easy dinner ideas? Coles Cooking Club member Kerri Remigio’s easy tuna casserole will hit the spot.
Method
Step 1
Preheat oven to 180°C. Place the rice in a large saucepan with 2½ cups (625ml) cold water. Place over high heat and bring to the boil. Reduce heat to low. Cover and cook for 12 mins or until the water is absorbed and the rice is tender. Set aside, covered, for 5 mins to steam.
Step 2
Combine the soup, tuna, corn and peas in an 8-cup (2L) ovenproof dish. Add the rice and three-quarters of the cheese and stir to combine. Season well. Bake for 15 mins. Arrange the chips over the casserole and sprinkle with the remaining cheese. Bake for a further 10 mins or until cheese melts and top is golden brown.
Step 3
Combine the salad leaves and dressing in a large bowl. Divide the casserole among serving plates. Serve with the salad.
Find me: With a rich flavour, this creamy asparagus soup is perfect for making pie fillings and casseroles
