Rice and Tuna Casserole


Rice and Tuna Casserole
Comfort food at its best--a chessy tuna and rice casserole topped with a mixture of Kellogg's® Rice Krispies® cereal and butter.


  • 2 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 cups milk
  • 2 teaspoons mustard
  • 2 cups (8 oz.) shredded cheddar cheese
  • 2 cups cooked brown rice
  • 2 cans (5 oz. each) tuna, drained and flaked
  • 1 1/2 cups chopped broccoli or sliced carrots
  • 1 cup Kellogg's® Rice Krispies® cereal
  • 1 teaspoon margarine or butter, melted


1. In large saucepan melt 2 tablespoons butter. Stir in flour, salt and paprika. Add milk and mustard. Cook, stirring frequently, over medium-high heat until mixture boils and thickens. Cook and stir for 1 minute more. Remove from heat. Stir in cheese, one-fourth at a time, until melted.

2. In greased 8 x 8 x 2-inch baking dish layer rice, broccoli, tuna and cheese mixture.

3. In small bowl toss together cereal and 1 teaspoon butter. Sprinkle over top of cheese. Bake, uncovered, at 400°F about 18 minutes or until heated through and bubbly around edges. Serve hot.