2. Tuna Rice Casserole with Spinach
You don’t need pasta to make a perfect tuna casserole. This recipe uses spinach and rice to replace the gluten in the traditional method. We suggest you use wild brown rice for this dish – it gives a grainy touch to the meal that’s as good as pasta.
INGREDIENTS
1-cup wild brown rice.
1-can condensed cream soup.
3-cups chopped baby spinach leaves.
3 x 5-oz. Cans tuna in water – drained.
1-cup Colby jack cheese – grated.
METHOD
Preheat the oven to 350F. Place a saucepan over high heat, add 4-cups of water and add the rice, Reduce the heat, cover with a lid and let the rice simmer for 15 to 20-minutes until cooked.
Add a skillet to medium heat and toss in the cream of mushroom soup. Stir in the spinach along with the tuna and add the rice. Pour the mixture into the casserole dish and butter the rim to prevent spillage.
Top the casserole with cheese and bake in the oven for 20-minutes until the cheese browns and begins to bubble.