Evelyn's Tuna Casserole

Susan McGreevy

By
@smcgreevy

This recipe is from my childrens' grandmother. It was a favorite of their dads and now a favorite of theirs.


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Rating:
★★★★★ 1 vote
Comments:
Prep:
30 Min
Cook:
30 Min

Ingredients

1/4 lb
butter
1/2 c
flour
1 qt
skim milk
2 c
shredded cheddar cheese
9 slice
american cheese
1 Tbsp
dry mustard
salt and pepper
1 can(s)
cream of mushroom soup, fat-free
1/8 c
onion flakes, dehydrated
2-3 can(s)
tuna, packed in water
1 lb
small pasta - like shells or elbows
seasoned croutons

Step-By-Step

Step 1 Direction Photo

1Melt butter in heavy bottomed dutch oven. Whisk in flour until fully absorbed and slowly whisk in milk. Sauce will be thin.

Step 2 Direction Photo

2Prepare pasta and set aside.

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3Add shredded cheese, mustard, salt and pepper, soup and onion to white sauce. Heat until cheese is melted.

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4Flake drained tuna into white sauce. Mix in pasta.

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5Cover with cheese slices and then croutons. Spray with Pam cooking spray. Bake at 350 degrees uncovered for 20 to 30 minutes.

About this Recipe

Course/Dish: Fish, Casseroles
Other Tag: Quick & Easy