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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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Keyword: Tuna Melt Casserole
Servings: 6
Author: Amanda Rettke- iamhomesteader.com

Ingredients

  • 1 package (16 ounces) rigatoni
  • 4 cups broccoli florets (3 small heads)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose 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

Instructions

  • Preheat oven to 400°F. 
  • In a large pot, cook pasta in boiling salted water for about 3 minutes. 
  • Add the broccoli and cook for the last 5 min. Drain the pasta and noodles well and set aside.
  • 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. 
  • Whisk in milk and increase heat to medium-high. Continue whisking until mixture starts to boil and slightly thicken. 
  • Remove from heat and stir in half of the Swiss cheese and half of the cheddar cheese. Stir to melt.
  • 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.
  • 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.)