Creamy Tomato Tuna Casserole

Creamy Tomato Tuna Casserole


2 people made this

This tuna pasta bake uses tomato soup to give it a rich and creamy sauce. It has broccoli and cauliflower and is loaded with cheese. Great for a quick and easy tea.


Serves: 4 

  • 200g dry pasta spirals
  • 1 tablespoon olive oil
  • 2 medium onions, diced
  • 3 teaspoons crushed garlic
  • 3 teaspoons brown sugar
  • 1 capsicum, diced
  • 2 teaspoons dry mustard
  • 1 teaspoon sweet paprika
  • 1/4 cup plain flour
  • 1/2 cups milk
  • 420g tin tomato soup
  • 1 small broccoli, cut into florettes
  • 1 small cauliflower, cut into florettes
  • 1 cup spinach
  • 3/4 cup grated mozzarella cheese
  • 280g tinned tuna, drained
  • 8 basil leaves

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat ovens griller. Grease a baking dish.
  2. Cook the pasta according to packet directions then drain. In saucepan cook the onion, capsicum, garlic and sugar until the veggies soften. Stir in the mustard, paprika and flour. Whisk in the milk and soup then bring to a boil. Reduce heat and stir until sauce begins to thicken. Stir in the broccoli and cauliflower and spinach then simmer until they soften. Stir in 1/3 of the cheese and the tuna.
  3. Pour pasta into baking dish then cover with the sauce then sprinkle on the remaining cheese then top with basil leaves. Broil in the oven for about 5 minutes, until the cheese melts and begins to brown.

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Reviews (1)


Very yummy tuna pasta bake, quick & easy too. Didn't have enough tuna so threw in a tin of salmon, & had no dry mustard so used whole grain mustard. Used broccoli & corn as didn't have cauliflower or spinach...tho think I would leave out the spinach anyway. Thanks for a great recipe - 25 Nov 2015

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