Tuna Casserole

This is definitely a comfort meal for Adam and I. It's really simple, maybe not all the good for you, but delicious! Using whole wheat pasta gives this dish a little more sustenance and you definitely need to serve it with a side of veggies!

Serves 4


1 can of cream of mushroom soup

1 can of flaked white tuna, packed in water (drained)

1 cup of milk, heated

1 tbsp of butter

1 tbsp flour

1 & 1/2 cups of cheddar cheese

1/2 pound of whole wheat rotini or fusilli pasta

black pepper


Step 1: Cook the pasta until al dente (doesn't need to be completely cooked since this casserole will cook more in the oven).

Step 2: While the pasta is cooking, begin to make the sauce. Start by making a bechamel sauce. In a saucepan, over medium low heat, add the butter, allow it to melt then add the flour. Let this cook for a minute or 2, keeping a watchful eye because at this stage it can burn easily. You know when to add the milk when the butter and flour are bubbling nicely and its a nice yellowish colour. Slowly whisk in the milk and continue whisking until thickened. (*I find heating the milk first allows for the sauce to thicken quicker).

Step 3: Add the can of cream of mushroom soup and can of tuna to the bechamel sauce. Add lots of pepper and mix together.

Step 4: Put the noodles in a large casserole, pour the tuna mixture over the noodles and mix. Top the casserole with lots of cheddar cheese.

Step 5: Bake in the oven at 375 F for 20-25 minutes until the cheese has melted and nice golden in colour.

Serve with some steamed veggies.