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Tuna Melt Casserole

Tuna Melt Casserole takes a few of your favorite dishes and pairs them together beautifully.  Here we have the creamy and zesty tuna melt mixture, and pair it into a pasta dish that will send your taste buds on a frenzy!  If you like this tuna melt casserole, you should check out my classic tuna casserole!

Course Dinner
Cuisine American
Keyword Tuna Melt Casserole
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • 1 package (16 ounces) rigatoni
  • 4 cups broccoli florets (3 small heads)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups whole milk
  • 1 cup swiss cheese, shredded and divided
  • 1 cup Cheddar cheese, shredded and divided
  • 3 cans (5 ounces each) chunk tuna in water, drained and flaked
  • 3 Roma tomatoes, sliced in ¼" slices


  1. Preheat oven to 400°F. 

  2. In a large pot, cook pasta in boiling salted water for about 3 minutes. 

  3. Add the broccoli and cook for the last 5 min. Drain the pasta and noodles well and set aside.

  4. In a medium saucepan, melt the butter over low heat and then add the flour, stirring constantly. Add salt and pepper to taste and cook for 1 minute. 

  5. Whisk in milk and increase heat to medium-high. Continue whisking until mixture starts to boil and slightly thicken. 

  6. Remove from heat and stir in half of the Swiss cheese and half of the cheddar cheese. Stir to melt.

  7. Add the cheese sauce to the pasta and broccoli along with the tuna. Pour into a 9x13 casserole dish. Arrange tomato slices on top and cover with remaining cheese.

  8. Cover with foil and bake for 20 minutes until hot and bubbly. (You can remove the foil 5 minutes before it is done for a golden brown cheese.)