Tuna Casserole
A comforting, customizable casserole built on seasoned canned tuna and your choice of pasta or rice, bound in creamy sauce and topped with crispy breadcrumbs. Swap proteins, starches, vegetables, and aromatics to create endless variations.
Ingredients
Method
Preheat oven to 350°F. Cook pasta according to package directions, drain, and set aside. Drain tuna well and flake into chunks.
In a large saucepan, melt 1 tbsp butter over medium heat. Add diced onion, celery, and carrot; sauté for 5–7 minutes until softened.
Pour in heavy cream and stir. Add Dijon mustard, Worcestershire sauce, salt, and pepper. Bring to a gentle simmer, then remove from heat.
Stir in 1 cup of the shredded cheese until melted and smooth.
In a large bowl, combine cooked pasta, flaked tuna, and cheese sauce. Mix gently to coat. Transfer to a greased 9×13 inch baking dish.
In a small bowl, toss breadcrumbs with 3 tbsp melted butter and paprika. Scatter evenly over the casserole and sprinkle with remaining 0.5 cup cheese.
Bake uncovered at 350°F for 25–30 minutes until the top is golden and the edges bubble gently.
Let rest 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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