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Tuna Ring Casserole

Rated as 4.5 out of 5 Stars

"My mom made this while I was growing up, and it has always been my favorite recipe of hers. It makes a great meal for guests since it looks so pretty after baking, and kids love it!"
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1 h servings 502
Original recipe yields 6 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  2. Measure 2 tablespoons of the beaten egg into a small bowl and set aside. Mix remaining egg, tuna, onion, 1/2 cup Cheddar cheese, parsley, celery salt, 1/4 teaspoon black pepper together in a large bowl.
  3. Stir 2 cups baking mix and cold water together to form a soft dough. Cover a cutting board with cheesecloth and lightly dust with flour. Turn dough out onto the prepared cutting board and knead 5 times. Roll into a 15x10-inch rectangle. Spread tuna mixture over the dough. Roll, beginning at one of the long side, into a cylinder; transfer to the prepared baking sheet with the sealed edge down. Shape the cylinder into a ring and pinch the ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Brush top with reserved egg.
  4. Bake in preheated oven until the outside is golden brown, 25 to 30 minutes.
  5. Melt butter in a saucepan over low heat. Beat 1/4 cup baking mix, salt, and 1/4 teaspoon pepper into the butter; cook until smooth and bubbly, about 5 minutes. Remove saucepan from heat and stir milk into the butter mixture until smoothly incorporated. Bring the mixture to a boil, stirring continually; cook at a boil for 1 minute; remove from heat and stir 1 cup Cheddar cheese into the mixture until melted. Pour over the tuna ring casserole to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 502 calories; 26.9 33.7 31 107 1223 Full nutrition

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Read all reviews 8
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We made this during a snow storm. looking for recipes by ingredients. There were no leftovers. This came out great and is a very customizable dish. Old Bay, mushroom, onions, and other flavo...

This is really good, I have picky eaters in my house and they all love this, even without the cheese sauce. We dip ours in mustard, so good.

Found this to be very tasty but also had trouble rolling out the dough large enough to form a roll. Mine ended up to be a 1/2 roll. Will try the Pillsbury crescent roll which should work good....

For simplicity sake, I substituted a Pillsbury crescent roll and just sprinkled grated Monterey Jack on the top after cooking. I used half the egg as a wash before cooking to achieve a golden br...

The kids liked it. I made some alterations based on reviews I read. I used onion powder instead of chopped fresh onion, and I didn't make the cheese sauce. Instead I served it with mustard. I di...

My husband liked this a lot more than i did so i'm giving it 4 stars. I think I was expecting it to be crunchier. It was more like a soft biscuit. Maybe it just needed to be baked a little l...

This was good, but I had trouble getting my dough to roll out big enough. Next time I will add another cup of biscuit mix and some water as I had barely enough to form this into a ring. The cr...

This is also good just using the sheets of pillsbury crescent rolls if you don't want to get messy with the dough. My husband and son loved it!