Seven Seas Casserole

This is a family recipe that my mom’s mom used to make for the family often. You could easily add or replace tuna with additional seafood such as crab and/or bay scallops. Note: I have made a few modifications to the formatting of the recipe.


  • 1 can cream of mushroom or celery soup
  • 1/4 cup onion finely chopped (opt)
  • 1 1/3 cups water or milk
  • 1 teaspoon lemon juice optional
  • 1 1/3 cups minute rice
  • 10 ounces frozen green peas, thawed
  • 7 ounce canned tuna, drained flaked
  • 1/2 cup grated cheddar cheese
  • dash of pepper
  • 1/4 teaspoon salt
  • paprika


  1. Combine water, soup, onion, lemon juice, salt and pepper in a sauce pan
  2. Bring to boil stirring occasionally over medium heat
  3. Pour 1/2 soup mix into a greased 1 1/2 quart casserole dish
  4. In layers add rice, tuna, and peas
  5. Add remaining soup mix
  6. Top with cheese and paprika
  7. Cover and bake at 375°F for 20 minutes
  8. Remove cover during the last few minutes to allow cheese to brown and bubble (optional)

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