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Cheesy Tuna Casserole


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

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Rate this recipe 4.3/5 (4 Votes)


  • 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


Preparation time 15mins
Cooking time 45mins


Step 1

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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