2 1/2 cups cooked brown rice or white rice2 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!)
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?
