Growing up, tuna casserole was one of the regular staples for weeknight dinners in my home. It doesn’t take long to make and works as a rather complete meal for a family. This version updates the concept with a variety of rich cheeses and albacore or yellowfin tuna.

  • 4 T butter
  • 1/4 C flour
  • 4 C milk
  • 2 C cheddar cheese
  • 1 C Monterey Jack cheese
  • 1 C Swiss cheese
  • 1/2 t hot sauce
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t paprika
  • 10 plus 8 slices of American cheese
  • 1 T dried parsley
  • 1 t salt
  • 1/2 t pepper
  • 1 box med pasta shells
  • 1 12 oz can albacore or yellowfin tuna
  • 1 16 oz bag of frozen mixed veggies, thawed
  • 1/3 C breadcrumbs

Step One

Cook pasta according to package directions.

Step Two

Meanwhile melt butter in a saucepan. Whisk in the flour and sauté for 2 minutes.

Step Three

Slowly whisk in the milk and bring to a slight boil.

Step Four

Whisk in 1 C shredded cheddar, 1/2 C Swiss, 1/2 C Monterey Jack and 10 slices of American cheese. Stir in hot sauce, parsley, garlic, onion, paprika, salt and pepper. Mix to make a sauce.

Step Five

In a separate large bowl, combine the sauce, tuna, pasta and veggies. Mix thoroughly.

Step Six

Pour contents of bowl into a greased 4 qt casserole. Top with remaining shredded cheese, American cheese slices and breadcrumbs. Sprinkle with parsley.

Step Seven

Bake uncovered at 350 degrees for 30 minutes until bubbly and browned.

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