Description
A comforting and creamy tuna melt casserole combining tender macaroni pasta, savory white albacore tuna, and a rich homemade cheese sauce layered with provolone and cheddar cheeses, topped with fresh tomato slices and a hint of dill, then baked to golden perfection.
Ingredients
Scale
Pasta & Tuna Mixture
- 16 oz macaroni pasta (cooked to al dente, drained and rinsed)
- 5-6 oz white albacore tuna in water (drained and flaked)
- 2 tablespoons chopped capers
Cheese Sauce
- 3 tablespoons butter
- 1/2 cup white onion (diced)
- 2 tablespoons flour
- 4 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon garlic powder
- 2 cup shredded cheddar cheese (divided)
Topping
- 8 slices provolone cheese
- 2-3 medium to large tomatoes (sliced into 1/4 inch slices)
- 1/4 teaspoon dried dill
Instructions
- Preheat the oven: Set your oven to 400°F and prepare a 9×13-inch baking dish by spraying it with nonstick spray. Set the dish aside for assembling the casserole later.
- Sauté the onions: In a medium skillet over medium heat, melt the butter. Add the diced white onions and cook them until they are soft and beginning to brown, which will take about 6 to 8 minutes.
- Make the roux and cheese sauce: Sprinkle the flour over the sautéed onions and cook while stirring constantly for about one minute. Slowly pour in the milk while stirring continuously to prevent lumps. Cook the mixture, stirring frequently, until the sauce starts to bubble and thickens slightly. Season with salt, ground pepper, and garlic powder.
- Add cheddar cheese: Remove the skillet from heat and stir in 1 cup of the shredded cheddar cheese into the sauce until it melts completely, creating a creamy cheese sauce.
- Combine pasta mixture: In a large mixing bowl, combine the cooked and drained macaroni pasta, flaked tuna, and chopped capers. Pour the cheese sauce over the pasta mixture and stir well to combine all ingredients evenly.
- Assemble the casserole: Transfer the pasta mixture into the prepared baking dish. Arrange the provolone cheese slices evenly over the top. Layer tomato slices on top of the provolone, then sprinkle the remaining shredded cheddar cheese over the tomatoes. Finally, sprinkle dried dill on top of the cheese for added flavor.
- Bake the casserole: Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 5 minutes to allow the top to brown and become bubbly.
Notes
- For best results, cook the macaroni just slightly less than package instructions so it doesn’t overcook during baking.
- Use fresh tomatoes for topping to add a bright and juicy flavor contrast to the rich casserole.
- Feel free to substitute provolone with mozzarella or your favorite melty cheese.
- Covering the dish initially keeps moisture inside to prevent drying out; removing foil at the end helps achieve a golden, crispy top.
- Let the casserole rest for 5 minutes before serving to set and make serving easier.
