Tuna Ring With Cheese Sauce

READY IN: 50mins
Recipe by GinnyP

This is from my mother's Betty Crocker Recipe Card Library from the 70's. I've been enjoying it for 3 decades! It's so delicious, and not as hard as the recipe is lengthy. It makes even a novice cook look pretty darn impressive!

Top Review by Swan Valley Tammi

A tasty, hearty casserole that doesn't look like a casserole! One of my old favourites. True, the method looks daunting, but once you've tried it, you'll discover that not only is it worth the effort, but that it's also not as complicated as it looks! I always add a pinch of dry mustard and a sprinkle of cayenne powder to the cheese sauce for a little bit of extra bite.

Ingredients Nutrition


  1. Filling: Beat egg slightly; set aside 2 T egg.
  2. Stir tuna, onion, cheese, parsley, celery salt, and pepper into remaining egg.
  3. (You can do this part ahead and keep in refrigerator until ready to use.) Dough: Stir baking mix& water to a soft dough.
  4. Knead 5 times on a floured cloth covered board.
  5. (I just do this on a floured surface.) Roll out into a rectangle.
  6. Spread with filling.
  7. Roll up to make a long roll.
  8. Place sealed edge down on greased baking sheet.
  9. (I make a circle or a half-circle.) With scissors, make cuts 2/3 deep at 1"-2" intervals.
  10. (I slightly turn each piece to show filling.) Brush top with reserved egg.
  11. Bake at 375F for 25-30 minutes.
  12. Meanwhile, make cheese sauce.
  13. Cheese Sauce: Melt butter over low heat.
  14. Blend in baking mix, salt, and pepper.
  15. Cook over low heat, stirring, until smooth and bubbly.
  16. Remove from heat.
  17. Stir in milk.
  18. Heat to boiling, stirring constantly.
  19. Boil and stir one minute.
  20. Stir in cheese until melted.
  21. (I rarely bring this to a boil. I just make sure it's nice and hot, bringing the heat up slowly. Maybe it's my own quirk, but I don't scorch the milk that way. I slice the tuna ring and serve the slices and pass the cheese sauce. This is so yummy!).

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