Baked Tuna And Rice Casserole Recipe

About this recipe

This hearty and satisfying pescatarian dinner combines tender rice, flaky tuna, and a creamy white sauce, baked to perfection with a touch of paprika for added flavor.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 125 g Mooz Butter Garlic & Herbes
• 285 g Dr. Oetker Funfoods Pasta & Pizza White Sauce
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 1 kg Akar Powder Salt
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Cook 1 cup of rice in a double boiler until tender.
3. 3. Once the rice is cooked, mix in 1 tablespoon of butter and 1/2 teaspoon of salt, stirring lightly to combine.
4. 4. Grease a baking dish and line the bottom and sides with the prepared rice, pressing it gently to form a mold.
5. 5. Spread 1 cup of mashed chickpeas evenly over the rice layer.
6. 6. In a bowl, whisk 1 egg into 1 cup of thin white sauce until fully combined, then pour this mixture over the chickpeas and rice.
7. 7. Place the dish in the preheated oven and bake for 30 minutes, or until the top is set and lightly golden.
8. 8. Remove from the oven and sprinkle with 1/4 teaspoon of paprika for a touch of color and flavor.
9. 9. Let the casserole cool slightly before serving. Enjoy your delicious baked chickpea and rice casserole!