Comforting Tuna Casserole Recipe
Comforting Tuna Casserole Recipe photo by Taste of Home

Comforting Tuna Casserole Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:2 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 2 servings


  • 1-3/4 cups uncooked wide egg noodles
  • 6 teaspoons reduced-fat butter, divided
  • 4 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 3/4 cup 2% milk
  • 3 ounces reduced-fat cream cheese
  • 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

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.


  1. Cook noodles according to package directions. Meanwhile, in a small saucepan over medium heat, melt 5 teaspoons butter. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil over medium
  2. heat; cook and stir for 1-2 minutes or until thickened. Reduce heat to medium-low; add the cream cheese, tuna, pimientos and chives. Cook and stir until cheese is melted.
  3. 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.
  4. Microwave remaining butter on high, stirring every 30 seconds; stir in bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
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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Reviewed Mar. 25, 2016

"I chose to double this and am glad I did. The leftovers were great. As other reviewers suggested I also added garlic salt and extra Muenster cheese."

Reviewed Mar. 12, 2016

"Made this last night and it was excellent. Used a couple extra slices of Munster cheese. Delicious!!!"

Reviewed Jan. 20, 2016

"This tuna casserole is a lot like the one my grandma use to make. I had never heard of or used muenster cheese, so I was just going to leave it out. However, I saw a small block of it at the grocery store for $4 and decided to give it a try. I'm glad I did. I graded it up and mixed it into the casserole. I also added mushrooms and peas. I made the sauce as suggested but used cream cheese with chives. I decided to top my casserole with crushed ritz crackers and Parmesan cheese. I also trippled this recipe because I needed to serve 6. Very good and my new go to tuna casserole recipe."

Reviewed Apr. 19, 2014

"This is a very tasty old fashion tuna recipe. I agree it needs more salt. I also added a little parmesan cheese to the sauce. Instead of bread crumbs I sprinkled a little grated cheddar cheese on top, after all I am from Wi. add cheese to everything. I definitely will make it again."

Reviewed Jan. 14, 2014

"I doubled the recipe, but had to add 2 cups of liquid to the roux to make it a sauce. Wonder if a "1" was forgotten before the "3/4 cup" of milk? Added peas and mushrooms, definitely used the chives and roasted pimentos. Anything to add some more flavor to a cassarole is good!"

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