Sus' Cat Scratch Attack Casserole Recipe - Allrecipes.com
Sus' Cat Scratch Attack Casserole Recipe
  • READY IN ABOUT hrs

Sus' Cat Scratch Attack Casserole

Recipe by  

"This is a favorite among my family, and we always give the leftovers to our cat, Sus, because she just loves it!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Place the rice and water in a saucepan. Bring to a boil and cook until the rice is tender and water has been absorbed, about 20 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Mix together the cooked rice, mushroom soup, mayonnaise, tuna, hot sauce, jalapeno pepper, salt, and black pepper in a bowl; pour into a 9 inch casserole dish.
  4. Bake in preheated oven until heated through, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2010

This was good and easy. I followed the advice of the reviewers and used half the amount of mayo. I added a little plain yogurt. I would make this again. I like the addition of the jalapeno

 
Most Helpful Critical Review
Oct 02, 2009

Good base recipe. I always have issues with having rice come out cooked when I add it raw to casseroles. I used about a cup and a half of cooked rice from a couple nights before. I sauteed one onion, garlic and about a cup of shredded carrots and added that for a little more flavor, threw in about a cup of shredded white cheddar and sprinkled a bit on top before baking it long enough to warm all the way through and melt the cheese. I served the hot sauce on the side as I have two kids and they can't stomach super hot food. My kids and I liked this, my husband is on the fence. I think the whole amount of mayo is a little too rich, next time I might do half sour cream or yogurt. Like I said, good base recipe and a nice change from your typical tuna casserole. I'd make this again. GREAT way to use up your leftover rice from dinner the night before or from your chinese food order.

 
Jan 15, 2009

I used cream of chicken soup because I don't like mushrooms and sour cream because I don't like mayonnaise. Other than that, I made this just as written. It is completely different from any other tuna casserole I've ever had, so if you're looking for something new, this is a great recipe to try. It was easy to make and cheap.

 
Aug 20, 2008

Simply delish! I messed with the quantities of the ingrediants (double rice and tuna, not of the mayo or soup though) but it came out delish. I also used cream of broccoli instead, and instead of jalepeno or hot sauce, put some medium level salsa into it. Came out great!

 
Jan 29, 2008

We enjoyed this meal very much and the hot sauce gave it a real edge. It was a bit mushy - possibly because I covered it while baking. We're curious to try it with pasta instead of rice. Thanks for a great recipe!

 
Oct 14, 2010

I was looking for a recipe for ingredients I already had on had. This fit the bill perfectly. My changes: I sauteed onion, garlic, and a mildly hot pepper. Together with a half can of pees, I added that to the mix. Also, I used Bird's Eye frozen brown rice steamed in the microwave (saves the step on cooking rice). I sprinkled on hot pepper flakes because we aren't shy about spicy hot foods. My husband is not too keen on casseroles, but he really enjoyed this! It is definitely a keeper. The recipe was not mushy at all. It might be because of the brown rice, which holds up a little better than white rice. It also is more nutritional. Since I am wheat intolerant, this is a fantastic substitute for the regular old tuna casserole.

 
Oct 02, 2008

pretty good. I found the whole jar of mayonaise seemed a bit much. So I only used 1/4 cup. 1 can of tuna. Triple the rice. Excellent spicy flavor. Even the baby ate some!

 
May 19, 2008

Easy. Good to make in quantity. Very tasty to pile chilled leftovers onto a bowl of mesclun, radishes and tomatoes.

 

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Nutrition

  • Calories
  • 688 kcal
  • 34%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 50 g
  • 77%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 1089 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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