Recipe: Lemon Pepper Tuna Casserole with brown rice

Lemon Pepper Tuna Casserole with brown rice

1 c. uncooked brown rice (yields 3 cooked cups)
2 1/2 c. water
1 bouillon cube

1 tbs evoo
1 tsp minced garlic
1/2 c. chopped mushroom
1 c. chopped spinach

1/2 c. of lemon pepper marinade (any brand)

1 can of tuna, drained
1-2 tbs "bacon" bits
1 tsp dill weed

half packet of whole wheat Ritz crackers
sprinkle of garlic powder
sprinkle of parsley

salt & pepper to taste

Preheat oven to 425 degrees.

In medium sauce pan, add water, rice and bouillon cube. Bring to a rolling boil, stir, then simmer on low heat for 40 minutes or until broth is evaporated.

Heat frying pan at med high heat, add evoo when oil begins smoking, add garlic & mushroom, salt and pepper. Saute until mushroom limp. Add chopped spinach, let spinach wilt a little then add 3 tbs of marinade. Stir. When spinach is fairly wilted, remove from heat.

In large mixing bowl, add tuna. Mash with fork to break apart. Add bacon bits and rest of marinade. Stir ingredients well. Add sauteed veggies and brown rice, mix well. Spread mixtured into 9x9 glass baking dish.

Crumb crackers. Add to small bowl. Sprinkle with parsley, garlic powder and salt and pepper. Spread cracker crust over top of dish.

Bake in over for 20-30 min until top is brown.

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