Mid-century casserole lovers, this vintage 1950s recipe is for you: tuna and rice casserole. Have leftover rice and need a dinner idea? Raid the pantry and grab the canned tuna, a can of mushrooms, and cream of mushroom soup. Then hit the fridge for the versatile, protein-packed wonder food that is cottage cheese.
This creamy casserole is classic comfort food ready in one hour.
Tuna and Rice Casserole - 1958
This 1950s recipe for tuna and rice casserole, transform tuna, a can of mushrooms, cream of mushroom soup and cottage into a creamy comfort food.
Ingredients
- 2 cans Tuna (drained)
- 2 cups Cooked Rice
- 1 can Condensed Cream of Mushroom Soup
- 1 can Chopped Mushrooms (drained)
- 1 tsp Garlic Salt
- 2 cups Cottage Cheese
- Paprika (optional)
Instructions
- Preheat oven to 325° F.
- In a 2 quart casserole dish, stir together tuna, rice, soup, mushrooms, garlic salt, and 1 cup of cottage cheese.
- Spread remaining 1 cup of cottage cheese across the top and sprinkle with paprika (optional).
- Bake in preheated oven for 45 minutes
Suggestions for Tuna and Rice Casserole
+ Add a 1/2 cup of finely diced celery to the mix before baking.
+ Substitute 1/2 cup fresh chopped mushrooms for canned mushrooms
Source
Adapted from a recipe appearing in Good Housekeeping’s Company Meals and Buffet (1958 edition).
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