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Comforting Tuna Casserole Recipe

Comforting Tuna Casserole Recipe

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. YIELD:2 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Comforting Tuna Casserole

Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed Mar. 12, 2016

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Jan. 13, 2014

"This was a Friday night staple for many years when my kids were growing up. Pimentos were a luxury so were left out but I added a can of peas just before baking. Ritz crackers were a treat but made it sooooo good."

MY REVIEW
Reviewed Jan. 13, 2014

"It is really good with Ritz crackers instead of bread crumbs."

MY REVIEW
Reviewed Jan. 12, 2014

"needs to bring salt before comes on my table regularly."

MY REVIEW
Reviewed Feb. 27, 2013

"Will make it"

MY REVIEW
Reviewed Oct. 13, 2012

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

MY REVIEW
Reviewed Aug. 7, 2012

"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. :)"

MY REVIEW
Reviewed Sep. 20, 2011

"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."

MY REVIEW
Reviewed Mar. 1, 2011

"chantelmckenzie

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

MY REVIEW
Reviewed Nov. 21, 2010

"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!"

MY REVIEW
Reviewed Nov. 4, 2010

"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."

MY REVIEW
Reviewed Oct. 12, 2008

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

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Wine Pairings

Light-Bodied White Wine

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