Easy and Creamy Tuna Casserole

Jason loves tuna and as most of you could guess by recent blog posts, I do not. The recipes I usually make (Cheesy Tuna Casserole) seems a little heavy, so I wanted to make something lighter for Jason. This recipe does use a slurry for the white sauce instead of a roux and does not have any cheese in it. Jason said it was just as good as they cheesy casserole, so I think it is a winner.

Easy and Creamy Tuna Casserole

Serves 4-6

  • Penne Pasta (enough for 2-3 servings)
  • 1 tbsp oil
  • 2 Cans of Tuna
  • 2 Carrots, diced
  • 1 stalk of Celery, diced
  • Full Pea Pods, Diced
  • 1 tbsp lemon juice
  • Parmesan Cream Sauce* (see below)

Parmesan Cream Sauce Ingredients

  • Parmesan Cheese
  • 1 cup milk
  • 1 tbsp flour
  • Black Pepper
  • Salad Supreme
  • Rosemary


  1. Boil Noodles
  2. Cook Veggies in a pan with 1 tbsp oil
  3. Add Tuna
  4. Add 1 tbsp lemon juice
  5. In a separate pan prepare the slurry
  1. Pour ½ cup of milk into a measuring cup and add 1 tbsp flour. Mix well. Add the remaining ½ cup milk and mix well. Add pepper, salad supreme, and rosemary. 
  2. Pour mixture into a pan and stir constantly over medium heat with a spatula until it begins to bubble. Remove from heat and stir in Parmesan cheese.
  • Pour Parmesan cream sauce over the veggies and mix well. Add the cooked and drained noodles to the mixture. Stir completely.
  • If desired, you could pour into a casserole dish, top with bread crumbs, and bake at 375 for 15 minutes, or until bread crumbs are browned.
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