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Comforting Tuna Casserole Recipe

Comforting Tuna Casserole Recipe photo by Taste of Home

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My mother gave me the recipe for this classic casserole 20 years ago. Sometimes I use sliced stuffed olives instead of pimientos. —Dorothy Coleman, Hobe Sound, Florida

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Comforting Tuna Casserole Recipe

Prep: 15 min. Bake: 20 min.

Yield: 2 Servings

15 20 35

Ingredients

1-3/4 cups uncooked wide egg noodles
6 teaspoons butter, divided
4 teaspoons all-purpose flour
1/4 teaspoon salt
Dash pepper
3/4 cup 2% milk
1 package (3 ounces) cream cheese, softened
1 pouch (2-1/2 ounces) albacore white tuna in water
2 tablespoons diced pimientos
2 teaspoons minced chives
2 slices Muenster cheese (3/4 ounce each)
2 tablespoons soft bread crumbs

Directions

Cook noodles according to package directions. Meanwhile, in a small saucepan, melt 5 teaspoons butter. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add the cream cheese, tuna, pimientos and chives. Cook and stir until cheese is melted.
Drain noodles. Spread 1/4 cup tuna mixture into a 3-cup baking dish coated with cooking spray. Layer with half of the noodles, 1/2 cup tuna mixture and one slice of cheese. Repeat layers.
In a small microwave-safe bowl, melt remaining butter; stir in bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.

Nutritional Facts 1-1/2 cups (prepared with reduced-fat butter and reduced-fat cream cheese) equals 493 calories, 26 g fat (15 g saturated fat), 118 mg cholesterol, 941 mg sodium, 37 g carbohydrate, 2 g fiber, 28 g protein.

Originally published as Comforting Tuna Casserole in Cooking for 2 Fall 2008, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Comforting Tuna Casserole

Comforting Tuna Casserole

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(1-8) of 8 reviews

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Reviewed on Feb. 27, 2013 by copybey

Will make it

Reviewed on Oct. 13, 2012 by Sassyfem

Soooo good! Will make this again and again, but next time, I'll double the servings so we can both have seconds!

Reviewed on Aug. 07, 2012 by cindylu35

This is pretty rich, but we LOVE it!! Much better and different than any recipe with CANNED SOUP or using cheddar cheese (which doesn't really go with seafood anyway). We double this recipe and omit the pimentos and chives. SO good! Thanks for our new "go to" recipe for tuna casserole. :)

Reviewed on Sep. 20, 2011 by ajs283

This is my go-to tuna casserole recipe. It is the perfect size for my husband and I and I really like the flavor and texture of the recipe.

Reviewed on Mar. 01, 2011 by Auntie/Mom

chantelmckenzie

You changed the whole recipe! You reviewed your own recipe, NOT fair!!

Reviewed on Nov. 21, 2010 by chantelmckenzie

I trippled the recipie since I have 2 grown men to feed! I also added 1 tsp of oregano flakes, 1 tsp of garlic powder, a can of peas and an extra can of tuna. It didn't seem to have enough tuna in it. I didn't have bread crumbs so I crushed up mulitgrain saltine crackers as a substitute. Also, I just used the mozzerella and sharp chedder shredded cheese that I had on hand. Our family loves cheese so I put a layer on before the noodles and before the bread crumbs. This recipie was good. Not amazing but, I will make it again! The second day, it is alot better as leftovers!

Reviewed on Nov. 04, 2010 by cee-jay

Sounds good. Good versions of Munster cheese are hard to find the U.S. but is most comparable to regular American cheese. American white, swiss, provolone or Monterrey Jack may also be substituted.

Reviewed on Oct. 12, 2008 by Tabitha H

What alternate cheeses could we use if Muenster is not available?