Uptown Tuna Casserole Recipe
By making the white sauce instead of relying on canned condensed soup, this casserole has a more sophisticated flavor than most tuna casseroles.
SERVES ► 8
- 5 tablespoons butter, divided
- 1 onion, finely chopped
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 tablespoon curry powder
- 1½ cups milk
- 3 stalks celery, chopped
- 1 cup shredded Swiss cheese
- 1 (12-ounce) package gemelli pasta
- 1 (12-ounce) can tuna, drained
- 1½ cups red grapes
- 1 slice Oatmeal Bread, toasted
- 2 tablespoons Romano cheese
Preheat oven to 375°F.
Spray a 2-quart casserole with nonstick cooking spray and set aside. Bring a large pot of salted water to a boil.
Meanwhile, in large saucepan, melt 3 tablespoons butter over medium heat. Add onion; cook and stir until tender, about 4 minutes.
Add flour, salt, and curry powder; cook and stir until bubbly, about 3 minutes.
Stir in milk, whisking until smooth. Then add celery. Cook, stirring frequently, until sauce thickens.
Stir in Swiss cheese and remove from heat.
Cook pasta according to package directions until al dente. Drain and add along with tuna and grapes to milk mixture. Pour into prepared casserole.
Melt remaining 2 tablespoons butter.
Crumble the toasted bread and combine with the butter and Romano cheese. Sprinkle on top of casserole.
Bake for 20–30 minutes or until casserole is bubbly and topping is browned and crisp.
What Kind of Tuna?
Canned tuna varies in cost depending on the type and form. Solid pack tuna is the most expensive. Albacore, or white tuna, is the most expensive packed tuna because the fish is larger and costs more to catch. “Light” tuna is the other type most commonly sold in the U.S. It is darker and less expensive, and actually contains less mercury than the larger albacore.