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


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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


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

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About Evelyn's Tuna Casserole

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

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