Cheesy Tuna Casserole

Found this recipe for a tuna casserole and changed it up, it was so good.

Photo by janet v.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (12 oz) package of Rotini or corkscrew macaroni (shells would work too)

  • 2

    tbsp butter

  • 2

    tbsp flour

  • 1

    tsp salt

  • 1/2

    tsp pepper

  • 3

    cups milk

  • 2-1/2

    cups shredded swiss cheese

  • 1

    cup shredded gouda or edam cheese

  • 3

    (6 oz) cans of solid white tuna, drained

  • 1

    cup frozen peas

  • 2-3

    tomatoes thinly sliced about 1/4" thick

  • 1

    tbsp butter

  • 1

    small onion chopped

  • 1

    tsp lemon-pepper seasoning

  • 1

    cup crushed Fritos

Directions

1. In saucepan, cook pasta in salted boiling water till al dente. Drain and return pasta to pan, set aside. 2. In small skillet, melt 1 tbsp butter and saute onions till tender, add lemon pepper seasoning, set aside. 3. In large saucepan, melt 2 tbsp butter over low heat. Whisk in flour, salt, pepper and cook 1 minute. 4. Gradually add milk, increasing heat to medium high and add saute onions. Cook till mixture thickens, whisking occasionally. 5. Once thicken, remove from heat and stir in 2 cups swiss and 1/2 cup gouda or edam cheese, stirring till melted. 6. Spray a 9 x 13 pan 7. Add cheese sauce to pasta and tuna. Add peas. Mix till evenly tossed. 8. Pour and spread into 9 x 13 pan. 9. Sprinkle Frito crumbs over cheese. 10. Arrange tomatoes on top, overlap if necessary. 11. Salt & pepper tomatoes. 12. Sprinkle remaining cheeses over tomatoes. 13. Bake at 400 for 20 minutes (Cover pan) 14. Uncover and cook additional 10-15 minutes till hot & bubbly.

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