Tuna casseroles became popular in mid-20th-century American kitchens as a quick, comforting, and budget-friendly meal. This version uses herb-seasoned stuffing mix instead of the more typical noodles or rice, giving it a unique savory profile. Enriched with eggs, milk, and parsley, and bound by flaky canned tuna, it’s a nourishing and hearty weeknight dish. Perfect for busy evenings, it bakes into a cohesive, lightly browned casserole with a soft center and a gently crisped top.
Ingredients
- 1 ½ cups herb-seasoned stuffing mix
- 1 cup milk
- 2 eggs (large )
- 14 oz tuna (2 cans, drained)
- 2 tbsp parsley (minced )
- ½ tsp salt
Instructions
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C).
Step 2: Soften Stuffing Mix
- In a large bowl, combine stuffing mix and milk.
- Let stand for 5 minutes to soften.
Step 3: Mix Ingredients
- Add eggs, drained tuna, minced parsley, and salt to the bowl.
- Stir until everything is well combined.
Step 4: Bake
- Transfer mixture to a lightly greased baking dish.
- Bake for 30 minutes, or until lightly browned and set in the center.
Tips
- Substitute flavored stuffing mix (chicken or herb-onion) for a different taste
- Add frozen peas or chopped celery for texture
- Sprinkle shredded cheddar on top before baking
- Use canned salmon in place of tuna
- Add a dash of paprika or black pepper
- Use low-fat milk to lighten the dish
- Serve with a green salad for balance
- Double the recipe for potlucks
- Let rest 5 minutes before serving, as noted on card
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 27gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 155mgSodium: 540mgPotassium: 420mgFiber: 1.5gSugar: 4gVitamin A: 520IUVitamin C: 2mgCalcium: 120mgIron: 2.1mg
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