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Cathy's Tuna Casserole

This is a recipe is a great way to eat tuna without really knowing you are eating it . My wife used to get our young daughter ( and myself) to eat tuna.


  • 2 cups of rice

  • .33 cup of lemon juice

  • 2 x tablespoons of french mustard

  • 1 x 425 gram tin of tuna

  • 1 x 420 gram tin of corn niblets

  • 1 x 400 gram tin of cream of chicken soup

  • 1 x 410 gram tin of chopped tomatoes

  • 1 x finely chopped medium onion

  • 1 x packet of salt and vinegar chips

  • 0.5 cup grated tasty cheese

  • lemon pepper to taste


  • 1.

    Cook rice

  • 2.

    In a bowl mix drained tuna , cream of chicken soup and drained corn.

  • 3.

    In a small jug combine lemon juice and mustard.

  • 4.

    Crush chips and mix with grated cheese.

  • 5.

    Place cooked rice on the base of an ovenproof dish.

  • 6.

    Pour the lemon juice and mustard mix evenly over the rice.

  • 7.

    Top the rice with the tuna mixture prepared above.

  • 8.

    On top of the tuna mix evenly spread the finely chopped onion and chopped tomatoes.

  • 9.

    Sprinkle lemon pepper on top of the tomatoes and chopped onion.

  • 10.

    Sprinkle the crushed chips and grated cheese mix over the top .

  • 11.

    Bake in a moderate oven for 20 minutes or until heated through and topping is golden brown.


To cut costs you can use generic brand tins

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