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.


★★★★★ 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

How to Make Evelyn's Tuna Casserole


  1. Melt butter in heavy bottomed dutch oven. Whisk in flour until fully absorbed and slowly whisk in milk. Sauce will be thin.
  2. Prepare pasta and set aside.
  3. Add shredded cheese, mustard, salt and pepper, soup and onion to white sauce. Heat until cheese is melted.
  4. Flake drained tuna into white sauce. Mix in pasta.
  5. Cover with cheese slices and then croutons. Spray with Pam cooking spray. Bake at 350 degrees uncovered for 20 to 30 minutes.

Printable Recipe Card

About Evelyn's Tuna Casserole

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

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