Old Fashioned Tuna Casserole

Back to Home                                                                            Back to Pasta 

This is definitely a comfort meal for Adam and I. It's really simple, maybe not all the good for you, but delicious! Using whole wheat pasta gives this dish a little more sustenance.

This recipe can usually feed 3 servings. Double the recipe for a larger crowd. 


1 can of cream of mushroom soup

1 can of flaked white tuna, packed in water (drained)

1 cup of milk, warmed slightly

1 tbsp of butter

1 tbsp flour

1 cup of cheddar cheese

1/2 pound of wholewheat rotini or fusilli

black pepper


Step 1:  Cook the pasta until al dente (doesn't need to be completely cooked since this casserole will cook more in the oven).

Step 2: While the pasta is cooking, begin to make the sauce. Start by making a bechamel sauce. In a saucepan, over medium low heat, add the butter, allow it to melt then add the flour. Let this cook for a minute or 2, keeping a watchful eye because at this stage it can burn easily. Slowly whisk in the milk and continue whisking until thickened.

Step 3: Add the can of cream of mushroom soup to the bechamel sauce and the tuna.  Add lots of pepper and mix together. 

Step 4: Put the noodles in a large casserole, pour the tuna mixture over the noodles and mix. Top the casserole with cheddar cheese.

Step 5: Bake in the oven at 375 F for 20-25 minutes until the cheese has melted.

Serve with some steamed veggies.