Evelyn's Tuna Casserole

Susan McGreevy


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

Featured Pinch Tips Video

★★★★★ 1 vote
30 Min
30 Min


1/4 lb
1/2 c
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 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.

Step 3 Direction Photo

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

Step 4 Direction Photo

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

Step 5 Direction Photo

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