Recipe by BarbieQ
This is a cheesy tuna casserole recipe that makes enough for 2 casseroles. I sometimes like to make this on a Sunday and have the second casserole for Tuesday. One less day to cook!
Top Review by QueenAstroPirate
Great recipe! I halved it too but still used 2 cans of tuna, and used multi-whole-grain macaroni instead of regular. I also added onion powder, 1.5 cups frozen peas & 1.5 cups frozen broccoli to beef it up. Topped it with crumbled wheat toast mixed with the extra cheese. All-in-one meal, and tons of leftovers! Will save this one, thank you.
- 1⁄3 cup butter or 1⁄3 cup margarine
- 1 onion, chopped
- 1⁄2 cup flour
- 6 cups milk (I use 1%)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 pinch hot pepper flakes
- 4 cups penne or 4 cups rotini noodles
- 2 (6 ounce) cans tuna, drained (I use chunk in water)
- 3 cups grated cheddar cheese
- 1 cup parmesan cheese
Directions See How It's Made
- Preheat over to 350 degrees.
- Melt butter in sauce pan over medium heat. Cook onion for a few minutes and whisk in flour. Cook for a few minutes.
- Gradually whisk in milk until smooth, whisking often. Cook for about 15 minutes or until thickened.
- Turn off heat and add salt, pepper, oregano, garlic powder, hot pepper flakes, 2 cups of cheddar and 1/2 cup of parmesan.
- Meanwhile cook penne or rotini noodles until cooked. Don't overcook as they cook more while baking. Rinse with cold water and return to pot.
- Add sauce and tuna to the noodles (it looks like it will be too saucy but it turns out great) and divide between 2 greased 2 liter baking dishes. Top with remaining 1 cup cheddar and 1/2 cup parmesan cheese.
- Cover with foil and bake in 350 degree oven for 20 minutes. Uncover and bake for 25 minutes. Yum yum!