Classic Tuna Melt Casserole
Classic Tuna Melt Casserole is a creamy baked pasta dish made with tuna, Swiss cheese, cheddar, onions, and tomatoes for a comforting dinner inspired by the flavors of a traditional tuna melt.
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Servings: 6
Ingredients
- 16 oz large rigatoni
- 1 sweet onion halved and thinly sliced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup Swiss cheese grated
- 1 cup cheddar cheese grated
- 4 oz chunk tuna in water drained and flaked
- 3 medium to large tomatoes sliced 1/4 inch thick
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Preheat the Oven
- Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray. Set aside.
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the rigatoni and cook for approximately 2 minutes less than the package instructions indicate. Drain the pasta and return it to the pot. Set aside.
Prepare the Onion Base
- In a medium saucepan, melt the butter over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
Prepare the Sauce
- Add the flour to the onions and cook for 1 minute, stirring constantly. Gradually stir in the milk and increase the heat to medium-high. Cook, stirring frequently, until the sauce begins to bubble and thicken. Season to taste with kosher salt and freshly ground black pepper.
Add the Cheese
- Remove the saucepan from the heat. Stir in 1/2 cup Swiss cheese and 1/2 cup cheddar cheese until fully melted.
Combine Pasta and Tuna
- Pour the cheese sauce over the cooked rigatoni. Add the drained and flaked tuna and stir gently until evenly combined.
Assemble the Casserole
- Transfer the pasta mixture to the prepared baking dish. Arrange the sliced tomatoes evenly over the top. Sprinkle with the remaining Swiss cheese and cheddar cheese.
Bake
- Cover the dish with aluminum foil and bake for 20 minutes, or until the casserole is hot and bubbly. Remove the foil and return the dish to the oven. Continue baking until the cheese is melted and lightly golden.
Serve
- Remove the casserole from the oven and allow it to rest briefly before serving. Serve warm.
Notes
To make this recipe gluten free, use a certified gluten-free pasta in place of the rigatoni and substitute the all-purpose flour with a certified gluten-free all-purpose flour blend or a gluten-free thickener suitable for sauces. Also verify that the canned tuna, cheeses, and any packaged ingredients are certified gluten free, as additives and anti-caking agents can vary by brand. If using gluten-free pasta, cook it carefully and slightly under the package time so it does not become too soft during baking.