Tested till perfect Hearty Tuna Casserole
Hearty Tuna Casserole
Photography by Matthew Kimura

Hearty Tuna Casserole

A yummy tuna casserole! Rotini pasta, thin slices of zucchini, and tomatoes update this cosy supper favourite.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 22 ratings.
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  • Portion size 4


    3 cups (750 mL) rotini pasta
    2 cans (each 6-1/2 oz/184 g) chunk-style tuna, drain
    1/2 cup (125 mL) chopped celery
    2 green_onions, sliced
    2/3 cup (150 mL) light sour_cream
    1/2 cup (125 mL) light mayonnaise
    2 tsp (10 mL) Dijon_mustard
    1/2 tsp (2 mL) dried thyme
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) pepper
    1 small zucchini, thinly sliced
    1 tomato, sliced
    1 cup (250 mL) shredded Monterey_Jack_cheese
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In large pot of boiling salted water, cook rotini for about 8 minutes or until tender but firm; drain and rinse.

In large bowl, flake tuna; add pasta, celery and green onions. Stir in sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon half into greased 8-cup (2 L) casserole. Layer zucchini over top. Top with remaining tuna mixture, Arrange tomato slices over top; sprinkle with cheese. Bake in 350°F (180°C) oven for 30 minutes or until hot and bubbly.


Nutritional Information Per serving: about

cal 550 pro 37g total fat 27g carb 39g
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