Tuna Rice Casserole

A creamy, cheesy tuna and rice casserole that's quick to assemble and perfect for weeknight dinners.

Prep Time 20

Cook Time 20

Total Time 40

Servings 6 servings

2 cups uncooked white rice
1 2/3 cups unsweetened almond milk *
2 large eggs
3 Tbsp avocado oil mayonnaise **
2 Tbsp stone ground mustard
3 6-oz cans tuna, drained
3 cups mozzarella cheese, divided *** (use 2 cups in the mixture and 1 cup for topping)

Cook the rice according to package directions; set aside to cool slightly.
Preheat the oven to 400°F (200°C).
In a large mixing bowl, whisk together the almond milk, eggs, avocado oil mayonnaise, sea salt (if using), and stone ground mustard until smooth.
Stir in 2 cups of the mozzarella until incorporated, then fold in the drained tuna and the cooked rice until evenly combined.
Transfer the mixture to a 9-inch square baking dish and smooth the top. Sprinkle the remaining 1 cup mozzarella evenly over the casserole.
Bake on the center rack for 20–30 minutes, until the cheese is melted, golden in spots, and the center reaches 160°F (71°C).
Remove from the oven and let rest 5–10 minutes before serving.

*Or use cow’s milk, oat milk, full-fat canned coconut milk, rice milk, or cashew milk.
**Or substitute melted butter, ghee, or avocado oil.
***Use jack, Gruyère, Gouda, or another melting cheese; use vegan cheese to keep it dairy-free.
If using cold leftover cooked rice, the bake time may be closer to 30–35 minutes.