[an error occurred while processing this directive] Throwback Thursday Tuna Casserole - Steven and Chris
Throwback Thursday Tuna Casserole

Throwback Thursday Tuna Casserole

Bored of your casserole rotation? Then you'll love this revamped retro tuna casserole from Chef Joshna Maharaj!

tuna casserole in a dish


2 cups whole wheat bow-tie pasta
2 cups cauliflower, cut into florets
2 large handfuls green beans, trimmed, cut into thirds
8 stalks purple or green kale, de-stemmed, thinly sliced
2 large cans skipjack tuna in oil or water, drained
4 tablespoons butter
2 cloves garlic minced
6 tablespoons spelt flour
4 cups whole milk
1/4 teaspoon nutmeg, freshly grated
1 teaspoon chili powder
to taste salt and pepper
3 cups plain potato chips, crushed


  1. Grease a 9-by-13-inch casserole dish.
  2. Add pasta to salted, boiling water, and after 5 minutes add cauliflower, green beans and kale. Continue cooking until pasta is al dente and vegetables are tender-crisp.
  3. Add pasta, vegetables and tuna to casserole dish and toss so everything is distributed evenly.
  4. Melt butter in medium sauce pan and add garlic. After 15 seconds, add flour and cook for about 2 minutes until lightly browned, stirring often.
  5. Slowly add milk and whisk constantly to thicken over high heat.
  6. Add nutmeg, chili, salt and pepper.
  7. Pour sauce over casserole and stir to combine.
  8. Crush up potato chips with a rolling pin (you can use a plastic bag to keep the mess contained) and sprinkle over top.
  9. Bake at 350 F for 30–40 minutes. Broil top for a few minutes at end if desired.


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