Baked Brown Rice & Tuna Casserole

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Cooking Instructions:

  • 3 cups hot cooked Lundberg® Brown Basmati Rice or White Basmati Rice
  • 2 cups sliced celery
  • 1 tbsp. butter or olive oil
  • 2 cans (6 or 7 oz.) Tuna, drained
  • 3 hard cooked eggs, chopped
  • 3 tbsp. lemon juice
  • 1 cup mayonnaise
  • 1 can (3 oz.) French fried onion rings

Saute celery in butter until tender crisp. Add brown rice, tuna, eggs and lemon juice. Fold in mayonnaise. Season to taste. Turn into shallow buttered 1 1/2 quart casserole. Top with onion rings. Bake at 350 for 20 minutes. Serves 6.

Comments 2

  1. Marcia Moreno 31 Jan

    My husband is allergic to eggs, is there something else I can substitute for them here?  We use Veganaise mayo so that part is okay.  I just need help with the hard cooked eggs!  Thanks so much!

    Oh, by the way, I tried your brown rice syrup and fell in love with it!  I've been using it as a substitute for regular sugar and it works beautifully.  Such a nice, subtle flavor that doesn't overpower anything.  I used it in a chocolate mousse recipe recently and it was heaven!  Thank you!

  2. Linny 17 Apr

    Tempeh to the rescue!!

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