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Greek Tuna Casserole Bake

Greek Tuna Casserole Bake
Total Time

min.

Serving & Size

8 fl oz/250 mL

Add To Pantry

Try this one-dish entrée, easily created using Campbell’s® Condensed Cream of Mushroom soup and familiar ingredients such as tuna and pasta.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s Condensed Cream of Mushroom soup
1 1.36 L can
1 48 oz can
Tuna, packed in water, undrained, flaked 1.8 kg 4 lbs
Milk, 2% 1.25 L 5 cups
Whole grain brown rice, cooked 930 mL 3 3/4 cups
Chopped celery 625 mL 2.5 cups
Red onion, chopped 625 mL 2.5 cups
Lemon juice 80 mL 1/3 cup
Oregano, dried 30 mL 2 tbsp
Broccoli florets, small 1.9 L 7.5 cups
Cherry tomatoes, quartered 1 1/4 L 5 cups
Crumbled Feta cheese 625 mL 2.5 cups
Black pepper, ground 3 mL 1/2 tsp
Instructions
1. Mix soup, tuna, milk, rice, celery, onion, lemon juice and oregano in shallow 10 L baking dish/steam table pan.

2. Gently stir in broccoli and tomatoes.
3. Sprinkle with feta cheese and cracked black pepper. Cover with foil.

4. Bake at 400°F (200°C) for 30-40 minutes. Remove cover, broil until golden – about 5 minutes.

5. Let stand 5 minutes before serving.
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