Description
This Creamy Tuna Melt Casserole is a comforting and delicious baked pasta dish featuring al dente macaroni, a rich and cheesy white sauce, tender tuna, and fresh tomato slices. Topped with a blend of provolone and cheddar cheeses and seasoned with capers and dill, it bakes to golden perfection, making it an ideal family-friendly meal for any night of the week.
Ingredients
Scale
Pasta and Tuna Mixture
- 16 oz macaroni pasta (cooked to al dente, drained and rinsed)
- 5-6 oz white albacore tuna in water (drained and flaked)
- 2 tablespoons chopped capers
Cheese Sauce
- 3 tablespoons butter
- 1/2 cup white onion (diced)
- 2 tablespoons flour
- 4 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon garlic powder
- 1 cup shredded cheddar cheese
Toppings
- 8 slices provolone cheese
- 1 cup shredded cheddar cheese
- 2-3 medium to large tomatoes (sliced into 1/4 inch slices)
- 1/4 teaspoon dried dill
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (204°C). Spray a 9×13-inch baking dish with nonstick spray and set it aside to prepare for the casserole assembly.
- Sauté Onions: Melt butter over medium heat in a medium skillet. Add the diced onions and cook until they become soft and start to brown, approximately 6-8 minutes, to develop sweetness and flavor.
- Make Cheese Sauce: Sprinkle the flour over the softened onions and cook while stirring for about one minute to cook off the raw flour taste. Slowly pour in the milk, stirring constantly to avoid lumps. Continue cooking and stirring frequently until the sauce begins to bubble and thickens slightly. Stir in salt, pepper, and garlic powder to season.
- Add Cheese to Sauce: Remove the sauce from heat and stir in 1 cup of shredded cheddar cheese until fully melted, creating a creamy cheese sauce base.
- Combine Pasta and Tuna: In a large mixing bowl, combine the cooked al dente macaroni pasta, flaked tuna, and chopped capers. Pour the warm cheese sauce over the mixture and stir thoroughly until all ingredients are well blended.
- Assemble Casserole: Transfer the pasta and cheese mixture into the prepared baking dish. Layer the 8 slices of provolone cheese evenly over the top. Arrange the tomato slices over the provolone layer, then sprinkle the remaining 1 cup of shredded cheddar cheese on top. Finally, sprinkle with dried dill to enhance aroma and flavor.
- Bake the Casserole: Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 5 minutes to brown the cheese topping lightly and finish melting the cheeses.
Notes
- For best results, cook the macaroni 1-2 minutes less than package directions to keep it slightly firm before baking.
- Drain and rinse the pasta after cooking to stop the cooking process and prevent it from becoming mushy.
- Adjust seasoning to taste, especially salt and pepper, to balance the flavors with the tuna and capers.
- If you prefer a thicker sauce, cook it a bit longer during the bubbling phase until desired consistency is reached.
- Use fresh tomatoes and dried dill for the best flavor contrast with the creamy sauce and cheeses.
