This is a recipe that my mum used to make quite often. She actually got the recipe off of a Campbell’s soup tin from the 80’s, and knowing her, she still has that tin label stashed in her ‘note riddled, magazine tear out’ recipe collection.
- 1 x Tin of Campbell’s celery soup
- 1 x cup (uncooked) rice (makes 2 cups)
- 1 x Med to large brown onion
- 1 x Cup of grated cheese (I usually add extra)
- 1 x 375gm Tin of tuna (I usually us “in olive oil”, but the cheaper “in vegetable oil” works as well)
- Pepper to taste
- Cook rice until tender.
- As the rice is cooking, dice the onions (as small as you like, or grate, even) drain and break apart the tuna in a large bowl with a wooden spoon.
- Add the onions, cheese and celery soup to the tuna and mix well.
- Add the cooked rice to the mixture, season with pepper and mix well Transfer to a casserole dish (20×20 works well).
- If eating the casserole straight away, you can sprinkle some crushed up plain potato chips on top prior to baking. If freezing or reheating over 2-3 days, I recommend not adding the chips as they go soggy.
- Bake for approximately half hour (give or take) at around 180.C.
I leave a little of the tuna oil instead of draining it all. I find it helps to prevent the casserole from drying out.