Gourmet Tuna Casserole

Tiffany Bannworth


This is different from the old cream soup and can peas recipe from yesteryear.

This is also a great recipe to showcase your Pickled Watermelon Rinds!

Our family of eight, loves this. So dig in!

You can optionally add 1 cup of sharp cheddar, Lorraine cheese, or goat cheese. Free free to mix and match.

★★★★★ 1 vote
20 Min
35 Min


3 c
vegetables (red peppers, broccoli, green beans, snow peas, squash, carrots,asparagus, water chestnut, bamboo shoot, corn) use whatever you like
2 1/2 c
3 c
cream or whole milk
1 c
minced mushrooms
3 c
beef broth
1/2 c
lemon juice
2 can(s)
tuna (drained)
1/2 tsp
dill (optional to tuna saute)
4 Tbsp
watermelon rind pickles (chopped) *see recipe
3 Tbsp
dijon mustard
1/2 c
1 tsp
salt and pepper to taste
olive oil, extra virgin


1Make recipe ahead of time.
Pickled Watermelon Rinds
2In a pot, put mushrooms, cream/milk, and beef broth cook covered on medium/low.
3In a frying pan, put tuna, lemon juice, and olive oil. You can optionally add dill at this point too. Saute for about 3 min. Add vegetables. Cook for another 5 minutes.
4In a mixing bowl, add tuna/veg mix, pickled watermelon rinds, mayonnaise, mustard, paprika. Stir well. Then add dry pastina.
5Lastly, add cream mixture. Stir well.
6Pour into a greased Pyrex dish (rectangular casserole dish). Bake at 350 for 30 mins or until pastina is soft.
You should have a nice golden brown around the edges but still creamy in the center.
7Remove from oven and crack sea salt and peppercorns over dish while still hot.

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