Generally I’m ALL FOR cooking with lovely fresh produce in creative and interesting ways that promote vibrant good health, happy bowels and an I-never-eat-processed-food glow. At other times, say later in the term (mainly on a Thursday night) when all I’m really looking for is wine and a bit of silence, I’m happy to bend my rules to create a healthy dinner with the minimal amount of effort.
So here it is, my dirty-little-secret dinner that is perfect for those nights, later in the term when everyone has their grumpy heads on. All the ingredients can be stored long-term in the pantry or fridge (most of you can crisper-dive to find a squishy carrot & soggy spring onions, I’m sure). All you do is mix it up and bake, then serve to kids who adore this easy-to-eat, comfort-food dinner.
So easy and a total hit with the kids.
Thursday night tuna & rice bake
1 microwave bag of rice, cooked (about 1 1/4 cups cooked rice)
180g tuna in water, drained
440g can cream of mushroom soup (YES, TRULY!!!!!)
125g corn kernels, drained
1 carrot, peeled, grated
4 spring onions, finely sliced
3/4 cup frozen peas
2 tsp Dijon mustard
3/4 cup grated cheese
Preheat the oven to 180C. Grease a pie dish with spray oil.
In a large bowl, combine everything, except 1/4 cup of the cheese. Season. Add in parsley or chives if you’re feeling fancy. Tip into the oven dish, spread it evenly and sprinkle the rest of the cheese on top.
Bake for 20 minutes until golden.
Serves 2 adults & 2-3 kids.
Like this recipe? Check out my digital cookbooks to find a bunch more meals that your family will love.
Vegie Smugglers 
Claire B said,
February 26, 2015 @ 3:54 pm
You just saved my whatsfordinner butt. Thank you ❤
wendyblume said,
February 26, 2015 @ 4:27 pm
ha! welcome. Inspiration can be hard to come by on a Thursday night!
thehungrymum said,
February 26, 2015 @ 7:09 pm
wonder if I can get away w/ the shrooms with my kids, may have to try 😉
wendyblume said,
February 26, 2015 @ 8:51 pm
no actual chunks of mushroom – they’ll never identify the taste. Worth trying.
Teresa said,
February 27, 2015 @ 7:52 am
OMG thus is my tuna mornay recipe – I just cook the rice & serve the tuna mix over the top takes 10 minutes to cook so easy & kids love it Yummo I will now try it in a pie 🙂
Blanka Tobi said,
February 28, 2015 @ 1:33 pm
I do the same with diced chicken breast fillets and no rice , I just serve it with mash potato .
Donna said,
March 2, 2015 @ 10:33 pm
Oh, feeling so smug, my 3 young boys & husband all “hate” mushrooms & we’re making comments about “how gross” a tin of mushroom soup would be when they saw it in the shopping. I just made tuna & rice bake for tea and guess who just about licked their plates clean at dinner time?? Another great recipe from Vegie Smugglers, thank you.
wendyblume said,
March 4, 2015 @ 5:05 pm
Ah! The sneakiness twins are the sweetest! Well done, you, for perservering with the recipe!
Claire B said,
March 4, 2015 @ 8:14 pm
This is also good with diced chicken, either left over from a roast or poached (I often poach some breasts and freeze either for pizza topping, to put in a pie, salad, quiche etc.)
Sally said,
February 29, 2016 @ 4:43 pm
I’ve just put this in the oven and realised I used ‘condensed’ mushroom soup – is that ok?
wendyblume said,
February 29, 2016 @ 5:48 pm
Yep. Is it tasty?
Sally said,
February 29, 2016 @ 7:47 pm
A little salty for me, but the kids loved it! Will find a low salt soup next time.