Ron's Tuna Casserole

Ron's Tuna Casserole

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Paula Mullins


LOVE this recipe. It can be altered to your taste. Instead of refrigerator biscuits, try Bisquick biscuits. Change the veggies or use canned instead of frozen. Yup, love this recipe!


★★★★★ 1 vote

10 Min
40 Min


  • 4 1/2 c
    onion, chopped
  • 1/4 c
  • 1/2 c
    flour, all-purpose
  • 2 tsp
    chicken bouillon granules
  • 1/4 tsp
    thyme, dried
  • 1/8 tsp
  • 2 1/2 c
  • 2 can(s)
    tuna, 6 1/2 oz. size
  • 1 c
    mixed vegetables, frozen or canned
  • 3 Tbsp
    parsley flakes
  • 1 pkg
    refrigerator biscuits

How to Make Ron's Tuna Casserole


  1. Preheat oven to 400 degrees. In a large skillet, saute onions until they are translucent.
  2. Stir in flour, boullion, thyme and pepper. Cook until rue is golden. Add milk. Stir frequently until sauce thickens and is bubbly. Stir in tuna, veggies and parsley. Pour into 9"x9" casserole dish. Cut biscuits into quarters and place on across top.
  3. Bake for 10-12 minutes until biscuits are browned.
  4. Variations:
    Use Bisquick instead of refrigerator biscuits.
    Add: mushrooms
    Change: tuna to salmon

Printable Recipe Card

About Ron's Tuna Casserole

Course/Dish: Fish Casseroles
Other Tag: Healthy
Hashtag: #tuna

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