Rice–Tuna Casserole

Name: Rice–Tuna Casserole
Ingredients: 1 6-oz. can tuna; 1 4-oz. can mushrooms; 3 cups rice, cooked; 1 tsp. onion powder; ½ tsp. garlic powder; ¼ tsp. celery seed; 6 drops Peychaud’s bitters; ½ tsp. lemon pepper; ¼ tsp. butter-flavored salt; 1 tsp. Louisiana hot sauce; 2 tsp. Lea & Perrins Worcestershire sauce; 6 eggs, beaten; 1 cup dry white wine; 1 TBS. pimento, chopped; ½ tsp. dried mint, crushed; Romano cheese

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

1 6-oz. can tuna
1 4-oz.

Fish course
Pescatarian
Gluten-free

Method

Beat the wine and eggs together with seasonings. Add liquids to tuna and rice, mushrooms and pimentos, and cheese. Mix together and put in a greased casserole dish. Bake at 325 degrees for 1 hour.