Tuna Rice Casserole

Seasonal Cooking for Renal Patients, reprinted with permission from the University of Alberta Hospital

Photo by Hannah Kim

Tuna Rice Casserole

If low sodium tuna is unavailable, use regular tuna, drain well and rinse with water in a sieve for 1 minute.
Freeze leftover casserole in individual portion sizes and use at a time when you have no time or energy to prepare a meal.


  • 6 ½ oz (195 g) tuna, low sodium
  • 3 cups (750 mL) white rice, cooked
  • 1 cup (250 mL) cheddar cheese
  • 3 oz (90 g) cream cheese
  • 1 cup (250 mL) sour cream
  • ½ cup (125 mL) onion, chopped
  • 1/8tsp (½ mL) garlic powder
  • ½ tsp(2 mL) basil
  • 1 tomato, sliced


  1. Combine tuna, rice and cheddar cheese.
  2. Spoon the mixture into a shallow, greased baking dish.
  3.  Beat cream cheese until smooth.
  4. Stir in sour cream, onion, garlic powder and basil; spoon over tuna mixture.
  5. Cover dish with foil.
  6. Bake at 350°F (180°C) for 30 minutes.
  7. Uncover and top with tomato slices.
  8. Return to oven for 5 minutes and serve.

Nutrient Analysis

Calories: 348 KCal

Protein: 17 g

Carbohydrates: 28 g

Fibre: 1 g

Total Fat: 18.4 g

Sodium: 203 mg

Phosphorus: 272 mg

Potassium: 293 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 1/6th

Renal and Diabetic Exchanges

2 protein
1 dairy
1 starch

4 thoughts on “Tuna Rice Casserole

  1. We have to be honest, we thought at first this was going to be a tolerable dinner, however beyond our expectations this was so good, good enough we shared it with our friends! Yes friends this is a “recipe” you feel confident others will like as much as you did!. We left out the tomatoes as they are not allowed on my diet.

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