skip to Main Content

Money Saving Special: Tuna Casserole

Dinner time doesn’t have to break the bank! You can find affordable recipes that can feed your whole family, and we’re here to help! KC O’Day and her niece Mallory share a recipe for Tuna Casserole.

Tuna Casserole

4 T unsalted butter

½ onion, chopped

1 stalk celery, finely chopped

1 clove garlic

8 oz mushrooms, chopped

4 T flour

Squeeze of lemon

1 cup frozen peas

1 cup grated cheese (we used 4 oz sharp cheddar and 4 oz pepper jack)

2 cups milk

A pinch of thyme (optional)

Pepper flakes (optional)

8 oz pasta, cooked al dente

1 can of tuna in water, drained and flaked.

Salt and pepper

1 can of crispy fried onions

I like to sauté the onions and garlic in a little olive oil first, but that’s optional.

Combine the cooked pasta, tuna and all veggies in a large casserole. Squeeze about a tablespoonful of lemon over them and toss well.

Melt the butter in a non-stick pan under a low-med heat. Slowly whisk in the flour, and cook for a few minutes while whisking, to cook out the flour taste. Slowly add the milk, while continuing to whisk, and then cook over a low to medium heat until thickened. Add the shredded cheese and cook until it’s melted.

Pour the cheese sauce over the pasta/tuna mixture. Add  salt and pepper to taste, thyme, and about a quarter cup of the crispy fried onions. Combine well. You won’t need a lot of salt because the fried onions are very salty.

Top with the remainder of the fried onions

Bake with the lid on about 20 minutes, remove the lid and cook for about 10 more minutes until bubbly.


Back To Top