Tuna Rice Casserole (VERY QUICK!)

2 1/2 cups cooked brown rice or white rice
2 cans (6 oz.) tuna packed in water, drained
2 cups  frozen mixed vegetables
1 tsp purchased gluten-free mexican or southwest seasoning, McCormick, Spice Islands, or I just used Tony Chachere Original Creole Seasoning.
2 tsps dried minced onion
1 1/2 cups shredded cheddar cheese or cheese of choice (about 4 oz.), divided (1  Cup & 1/2 Cup)
2 -8 oz. bottles gluten-free ranch dressing, Litehouse Foods, Newman's Own
1/2 cup crushed gluten-free potato chips, Barbara's baker, Lay's Deli Style
 *I use Rice Cheese for the cheese, and I have also found dairy-free ranch dressing by Organicville! (They have both of these at The Peach Basket, for my local followers!)

     1.  Preheat the oven to 375. Generously grease as 2-quart microwave-safe baking dish.
     2.  In the prepared baking dish, toss the cooked rice, tuna, veggies, seasoning, and onion until combined.  Add 1 cup of the cheese and the ranch dressing and toss until the ingredients are thoroughly coated. Sprinkle with the crushed chips and the remaining 1/2 cup of cheese. Microwave on high power while the oven preheats, usually about 5-8 minutes . Transfer the dish to the oven. 
    3.  Bake 10-15 minutes, or until the mixture is bubbling and the cheese is melted.  If you already heated the casserole in the microwave, the baking time will be shorter.
Serve Immediately!

*You will have to excuse the messy picture, we were so hungry we forgot to take a picture first, so I got a really messy shot! Gives you the idea though, right?