Mmm, this is so good- I whipped it up on my snow day (yay!) from what I had around my kitchen. I love casseroles so much, and this one is easy and inexpensive. I include a fair amount of butter in my diet (and in this recipe), which works for me- but you could also easily substitute for a non-dairy butter or margarine. I topped mine with swiss cheese and hot sauce for extra zing, but it is flavorful enough to eat as is.
Ingredients- $6.65 recipe/$0.83 serving (8 servings)
2 cans tuna ($2.38)
6 large white mushrooms ($1.01)
1 large carrot ($0.82)
1 can green beans ($0.33)
2 cups cooked rice ($0.26) – I cook the rice first
3 tbsp. tomato puree ($0.10)
2 eggs ($0.32)
1 tbsp. smoked paprika ($0.15)
1 stick butter ($0.99)
3 tbsp. olive oil ($0.12)
1 tsp. chili powder ($0.05)
1/2 tsp. garlic powder ($0.03)
1/2 tsp. oregano ($0.03)
1/2 tsp. basil ($0.03)
1/2 tsp. onion powder ($0.03)
1 cup shredded cheese of choice (optional, it’s just for a topping, I used swiss cheese)
Step by Step
1. Preheat oven to 350. Cook rice, set aside. I use basmati rice, but any kind would work.
2. Combine (in a large pot) 3 tbsp. olive oil, chili powder, garlic powder, oregano, basil, and onion powder. Heat on high and add in carrots- cook for 5 minutes on high stirring fairly continuously.
3. Lower heat and add stick of butter, stirring until melted. Add in mushrooms and green beans. Combine throughly and leave on burner (turned off).
4. Mix cans of tuna (drained) with rice. Mix in tomato puree and smoked paprika.
5. Now combine the tuna mixture with the mushroom mixture in a large bowl. Add in two eggs, combine evenly.
6. Put mixture evenly in casserole pan and bake for 20 minutes.
Optional: Cover with shredded cheese if you want and heat for an additional 5 minutes.
The slices will be firm and hold together very well. I really liked this recipe, I’m definitely going to make variations of this in the future.