Main Course: Creamy Tuna Casserole


  • 8 cups cooked spaghetti or pasta noodles, preferably whole-wheat
  • 6 cups mixed frozen vegetables
  • 2 tablespoons non-hydrogenated margarine
  • 1 cup cold fresh milk
  • 2 tablespoons flour
  • 1 can (354 mL) evaporated milk (preferably 2%)
  • ½ teaspoon garlic powder
  • 2 cans (170 grams) flaked tuna, drained well
  • 1 container (227 grams) herb and spice flavor cream cheese dip
  • ¼ cup parmesan cheese
  • Salt and pepper to taste

Directions for Preparation

  1. In a large pot, boil the noodles when they are done add in the frozen vegetable to quickly thaw them. Drain and set aside.
  2. Stirring quickly, slowly add in the flour into the cold milk until smooth. Set aside.
  3. In a medium pot, add the margarine, the evaporated milk, and the garlic powder. Heat to a low boil.
  4. Slowly add in the cold milk and flour mixture. Stir continuously until the sauce thickens.
  5. Add the cream cheese dip and the parmesan cheese. Stir until combined. Taste and add more seasoning if needed. Add milk if too thick.
  6. In the large pot where the pasta was cooked, mix together the sauce, vegetables and noodles.

To save time, do step #1 the night before so the noodles and vegetables are ready to be mixed into the casserole.

This noodle casserole has a velvety smooth sauce that hits the spot when the family is craving warm and filling comfort food.

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