Tuna Broccoli Rice Casserole

This tuna broccoli rice casserole combines tender rice, broccoli, flaky tuna, creamy cheese sauce, and a crunchy topping into a hearty one-dish meal. It's an excellent way to use leftover rice while adding extra vegetables to dinner.

Ingredients

• 3 cups cooked rice
• 2 cans (5 ounces each) tuna packed in water, drained and flaked
• 2 cups broccoli florets, lightly steamed
• 1 can (10.5 ounces) condensed cream of mushroom or cream of celery soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3/4 cup crushed buttery crackers or breadcrumbs
• 2 tablespoons melted butter

Directions

1. Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish.
2. In a large bowl, stir together the soup, milk, garlic powder, and black pepper until smooth.
3. Add the cooked rice, tuna, steamed broccoli, and shredded cheddar cheese.
4. Fold everything together until evenly coated.
5. Spoon the mixture into the prepared casserole dish.
6. Combine the cracker crumbs or breadcrumbs with the melted butter.
7. Sprinkle the topping evenly over the casserole.
8. Bake uncovered for 20-25 minutes until the casserole is hot and bubbly and the topping is golden brown.
9. Allow the casserole to rest for 5 minutes before serving.