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Low FODMAP Tuna Rice Casserole
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Low FODMAP Tuna Rice Casserole with Spinach

Low FODMAP Tuna Rice Casserole is an easy classic with spinach, homemade condensed cream of mushroom soup, and topped with melted cheese.
Course Main Course
Cuisine American
Keyword casserole, cheese, gluten-free, low-fodmap, mushrooms, rice, tuna
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 cup uncooked rice
  • 1 recipe Low-FODMAP Condensed Cream of Mushroom Soup (see recipe above)
  • 3 cups chopped baby spinach
  • 3 (5 oz.) cans tuna in water, drained
  • 1 cup shredded Colby Jack cheese

Instructions

  • Heat oven to 350 degrees F. Lightly grease a 2.5 quart casserole dish.
  • Prepare rice according to package directions.
  • Prepare Cream of Mushroom Soup in a large skillet as directed above. While still in skillet, stir in spinach and cook until wilted. Stir in tuna and prepared rice. Season to taste with salt and pepper. (I use ½ teaspoon salt and ¼ teaspoon pepper.)
  • Pour mixture into casserole dish and spread evenly with cheese. Bake for 20 minutes, or until hot and bubbly and cheese is melted.