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Tuna Ring Casserole

Rated as 4.55 out of 5 Stars
25

"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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Ingredients

1 h servings 502
Original recipe yields 6 servings

Directions

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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.

Footnotes

  • 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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Reviews

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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.

I made this for dinner tonight and it was a big hit! My daughter and 2 granddaughters couldn't eat it fast enough. I'm bad about following recipes, but the only changes I made were to add some b...

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!