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Comforting Tuna Casserole

 Comforting Tuna Casserole
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
2 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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

2 of 2

Comforting Tuna Casserole (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.