Cheese Tuna Rice Casserole

Becca here with a recipe that I didn't get a picture of, but wanted to share anyway.  This is a variation on one of my favorite recipes Momma made when we were growing up, Rice Chantilly.  I've added tuna for an extra protein boost, making it a quick & hearty main dish that's really yummy too.  And, bonus for the kitchen cleaner upper, the whole meal is made in one pan, assuming you're using leftover rice!  This feeds my family of 6 as the main dish with plenty of leftovers, so if your family is a bit smaller you could easily divide the dish into two square baking pans and freeze one for later.  Just defrost in the fridge and bake according to the regular instructions. 

Cheese Tuna Rice Casserole

2 Tablespoons butter
6 cups cooked rice (I use organic brown)
16 ounces sour cream (I love the new Greek Yogurt/Sour Cream by Breakstone!)
2 cups mozzarella cheese, divided (or your favorite cheese!)
4 cans (6 ounces each) tuna in water, drained

Place butter in the bottom of a 9x13 baking dish, and put into the cold oven.  Set the oven to preheat to 350.  Remove the pan as soon as the butter has melted.

Add rice, sour cream, drained tuna, and 1 cup of mozzarella cheese.  Gently stir to combine.  Smooth the top with the back of your spoon, and top with remaining cheese.

Bake 20-30 minutes, or until heated through and cheese on top is melted.  Enjoy!!