Tuna Casserole Tuna Casserole

Tuna Casserole | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Jim Norton

This family favourite comes together in only 35 minutes, perfect for a quick weeknight dinner.

  • Prep time 35 minutes
  • Total time 35 minutes
  • Portion size 8 servings



Spray 13- x 9-inch baking dish. In large saucepan of boiling water, cook pasta for 2 to 3 minutes longer than package directions. Reserving ½ cup of the cooking liquid, drain. Return pasta to saucepan; add kale. Let stand for 2 minutes; toss to combine. Set aside.

Meanwhile, in separate large saucepan, melt butter over medium-high heat; sauté onion and celery, stirring frequently, until onion is softened, about 4 minutes. Add garlic and thyme; cook, stirring, for 30 seconds. Sprinkle in flour; stir, scraping bottom of pan, just until combined. Add milk, salt and pepper; cook, stirring constantly and scraping bottom of pan, until sauce is thick enough to coat back of spoon, 7 to 8 minutes.

Preheat broiler to high. Stir reserved cooking liquid, sauce, tuna and 2 cups of the cheese into pasta mixture. Scrape into prepared dish; sprinkle with remaining cheese. Broil until cheese is golden and bubbly, 30 seconds to 1 minute. Top with potato chips.

Test Kitchen Tip: Cooking the pasta for longer will keep the noodles from soaking up the sauce, making for a creamier casserole.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 839 mg
  • Sugars 8 g
  • Protein 33 g
  • Calories 563
  • Total fat 22 g
  • Potassium 457 mg
  • Cholesterol 52 mg
  • Saturated fat 11 g
  • Total carbohydrate 59 g
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Tuna Casserole