Classic Tuna Melt Casserole
Imagine your favorite tuna melt turned into a hearty, satisfying casserole that the whole family will love. This dish is all about tender rigatoni coated in a rich, creamy blend of Swiss and cheddar cheeses, with chunks of flaked tuna mixed in and topped with juicy tomato slices. Baked until it’s golden and bubbling, it’s the kind of comfort food that makes everyone reach for seconds. It’s simple enough for a weeknight yet special enough to share with friends. One bite and you’ll understand why this casserole feels like a warm, home-cooked hug.
6 Servings
Ingredients
- 16 ounces large rigatoni
- 1 sweet onion halved and thinly sliced
- 3 tbsp butter
- 2 tbsp flour
- 4 c whole milk
- 1 c grated Swiss cheese
- 1 c grated cheddar cheese
- 4 ounces chunk tuna in water drained and flaked
- 3 medium to large tomatoes sliced 1/4 inch thick
- Kosher salt and freshly ground black pepper to taste
Instructions
- First, set your oven to 400°F and grease a 9x13-inch baking dish with a bit of butter or nonstick spray. Set it aside for later.
- Get a big pot of water on the stove, add a good pinch of salt, and bring it to a boil. Cook the rigatoni, but stop about 2 minutes before it’s fully done according to the package. Drain the pasta and toss it back into the pot.
- Melt the butter in a medium saucepan over medium heat. Add the sliced onions and cook them for about 5 minutes until they become soft and fragrant.
- Sprinkle the flour over the onions and stir constantly for about a minute. Slowly pour in the milk while stirring, and turn the heat up to medium-high. Keep stirring until you see the sauce bubbling and starting to thicken up. Add a pinch of salt and some black pepper to taste.
- Take the saucepan off the heat and stir in 1/2 cup of the Swiss cheese and 1/2 cup of the cheddar until it melts smoothly into the sauce.
- Pour the cheesy sauce over the rigatoni in the pot. Add the flaked tuna and mix gently until everything is combined.
- Scoop the pasta mixture into your greased baking dish, spreading it out evenly. Lay the tomato slices over the top and sprinkle the remaining cheese evenly.
- Cover the dish with foil and bake for about 20 minutes, or until it’s hot and bubbly.
- Remove the foil and bake for another 10 minutes, letting the cheese get melted and golden.
- Give the casserole a few minutes to rest before digging in. This helps it set so it’s easier to slice and serve. Enjoy every comforting bite!
Notes
Want to make this dish gluten-free? No problem! Just swap the regular rigatoni for your favorite gluten-free pasta. Use a gluten-free all-purpose flour blend in the sauce to keep that creamy texture, and double-check that your cheeses and tuna are certified gluten-free (most are, but it’s always good to be sure). With these simple substitutions, you can enjoy all the comforting flavors without the gluten worry. It’s just as delicious, and no one will know the difference.