My Way Creamy Sauce - Tuna Casserole

Total Time
Prep 20 mins
Cook 30 mins

My Tuna Casserole recipe below is only one way to use this great "Creamy Sauce" recipe. It's simple to alter the ingredients just a little and create a great ham, or chicken casserole as well....

Ingredients Nutrition


  1. In a sauce pan combine cream of mushroom soup, milk, Velveeta, frozen peas, onion, and spices.
  2. Stir several times over medium/low heat until the cheese is melted.
  3. In a bowl combine tuna, mayonnaise, pasta and only 1/2 the sauce, then pour into a 9x13 lightly greased glass baking dish.
  4. Set the remaining 1/2 sauce aside covered with a lid.
  5. Quickly mix the melted butter and crackers and sprinkle evenly across the casserole.
  6. A sprinkle of Parmesan cheese on top is nice.
  7. Bake at 375°F for 20-30 minutes or until the topping is light toasty brown.
  8. Note: The extra sauce will be served re-heated in a separate bowl and used like a gravy spooned over the casserole servings.
  9. Serve with a nice green salad and enjoy.
Most Helpful

This was very good and very rich.. it was a nice difference from the standard made with cheddar cheese.. the only differences is that I used regular paprika instead of Hungarian.. I can never seem to find the Hungarian kind where I live and I put crushed potato chips on top instead of the butter and saltines.. will be making again!!

CareyLee April 21, 2011

One of my semi-gross guilty pleasures is Tuna Helper in the box. I'm sorry! but if you only have 20 minutes to make dinner they are wonderful! On the advice of a friend, I decided to try and make home made tuna noodle casserole. wonderful as this dish was I do have one complaint: it kind of ruined me on the box stuff! I did make a couple of changes. I forgot to grab some Velveeta at the store, but I had parmesan at the house so I just used that. I also used one whole yellow onion because I just love onions. I don't generally keep saltine crackers in the house, so I just used breadcrumbs, and I also used whole wheat penne pasta (for the first time) and I have to say it wasn't bad! My husband, who rarely gets into an uproar about anything loved this and said I HAVE to make this a regular. The best part was that it was really easy. I think the next time I make it I will just skip the step of heating the sauce ingredients seperately as the when I made this yesterday I followed the method of prep exactly and then stuck the whole thing in the fridge to heat up later. I think it would work perfectly fine. Oh thak you so very much for sharing this with us!

I Cook Therefore I Am February 04, 2008