One of my favorite dishes that my mother used to make. Simple to make and always a hit among family and friends.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  • Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute. Remove from heat and gradually pour in milk, whisking constantly the entire time to avoid lumps from forming. Return to heat and cook, stirring constantly, until slightly thickened, about 2 minutes. Stir in 1/2 of the Cheddar cheese. Add lemon juice, mustard powder, salt, and pepper and mix well.

  • Drain fusilli and fold into the sauce. Mix in tuna. Pour mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with remaining Cheddar cheese.

  • Bake in the preheated oven until cheese is melted and golden, about 30 minutes.

Nutrition Facts

613 calories; protein 49.3g; carbohydrates 47.6g; fat 24.7g; cholesterol 101.5mg; sodium 498mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/06/2018
I had a huge craving for a traditional tuna casserole. This worked perfectly. If I make it again I will definitely add lots more cheese to the sauce and use half & half instead of milk. It could stand to be a lot creamier. Read More
(7)

Most helpful critical review

Rating: 3 stars
12/08/2019
I added peas mushrooms & 1 can of cream of mushroom soup since the first time I made this dish. It was too bland and dry. I also decreased the amount of parmesan cheese to 1 cup and mixed in Panko bread crumbs for a little crunch. My doctored up version was delicious and had just the right amount of moisture. Read More
24 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/06/2018
I had a huge craving for a traditional tuna casserole. This worked perfectly. If I make it again I will definitely add lots more cheese to the sauce and use half & half instead of milk. It could stand to be a lot creamier. Read More
(7)
Rating: 4 stars
02/21/2019
Since reviews said it was bland I cut up onion and minced 1 large clove garlic and added it to the hot white sauce. Then added a little Italian seasonings and parsley. I baked it for 15 to 20 minutes. It was good and would make again. Since I am dairy intolerant I used parmesan cheese (it is ok) in the sauce and added cheese to my husbands side of the casserole. Then instead of bread crumbs I had a bag of crispy onions and we put that on top. I know I changed it but it was the only one that allowed me to not use cream of chicken or mushroom soup. I used Almond milk. Read More
(4)
Rating: 4 stars
04/19/2018
This was good! Could use a little more cheese in the sauce and top. Otherwise this is a great recipe! Read More
(4)
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Rating: 5 stars
02/26/2019
Its nice to find a tuna casserole recipe that doesn't have cream of something soup! Due to gluten intolerance I omitted the flour and used xanthan gum to thicken and gluten free pasta.I added shredded zucchini for texture and nutritional oomph! I left out the crumb topping for white cheeder cheese topping and baked the casserole until bumbling and delicious! Thank you for posting as a substitute for retro recipe lovers like myself who can easily tweek.:D Read More
(1)
Rating: 5 stars
02/04/2019
Would definitely make it again. Read More
(1)
Rating: 3 stars
05/30/2018
tyytuwyu trrw Read More
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Rating: 4 stars
05/30/2018
I made this for dinner tonight and it was pretty good. I followed the recipe exactly and it was very filling. Thank you for sharing. I think the only thing I would change next time is maybe spice it up because it was a little bland. But in all it is a wonderful base recipe. Read More
Rating: 5 stars
05/29/2018
The Only Ingredient I ommitted was The Mustard Powder. I didn't have it. It was Still Delicious and Super Easy to Make! Served with a Salad and Applesauce on The Side. It was Great! Read More
Rating: 2 stars
12/12/2018
Nope. I was looking forward to this. Funky texture. Not great flavor. Won't try it again. Read More
Rating: 3 stars
12/08/2019
I added peas mushrooms & 1 can of cream of mushroom soup since the first time I made this dish. It was too bland and dry. I also decreased the amount of parmesan cheese to 1 cup and mixed in Panko bread crumbs for a little crunch. My doctored up version was delicious and had just the right amount of moisture. Read More
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