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–+ servings
Cheese Puffs
This vintage Cheese Puff casserole is a classic comfort dish combining creamy American cheese, tender canned tuna, and soft bread soaked in a seasoned custard base. Popular in mid-century kitchens, it’s assembled the night before, refrigerated, and baked to perfection the next day. The combination of melted cheese, tuna, and savory custard creates a rich, hearty, and satisfying dish that’s perfect for family dinners, weekend brunches, or potlucks. Simple, budget-friendly, and versatile, this nostalgic recipe captures the cozy flavors of home-cooked meals from a bygone era.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 8 hours
Total Time 9 hours 20 minutes
Course Main Course
Cuisine American
Servings 8
Calories 365 kcal

Ingredients
  

  • 8 slices white bread (crusts removed)
  • 8 slices American cheese
  • 1 can chunk tuna (drained)
  • ½ tbsp prepared mustard
  • salt (to taste)
  • pepper (to taste)
  • mayonnaise (enough to bind tuna mixture)
  • 4 eggs (large, beaten)
  • 3 cups milk
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 can condensed mushroom soup (optional)
  • 1 tsp dry mustard
  • ½ cup milk (for optional sauce)
  • ½ cup pimientos (optional)
  • 2 eggs (hard-boiled, optional, chopped)
  • 1 can mushroom pieces (optional)

Instructions
 

Step 1: Prepare the Bread Base

  • Remove crusts from the bread.
  • Butter one side of each slice.

Step 2: Assemble Tuna-Cheese Layers

  • Spread tuna mixed with prepared mustard, mayonnaise, salt, and pepper onto four slices of bread.
  • Top each with one slice of American cheese.
  • Cover with the remaining four slices of bread to form sandwiches.

Step 3: Arrange in Baking Dish

  • Place sandwiches in a greased 9x14-inch baking pan.

Step 4: Prepare the Custard

  • In a bowl, whisk together eggs, milk, ½ tsp salt, ¼ tsp pepper, and dry mustard (if using).

Step 5: Pour and Soak

  • Pour the custard mixture evenly over the sandwiches.
  • Cover and refrigerate overnight to allow the bread to absorb the custard.

Step 6: Bake the Cheese Puff

  • Preheat oven to 300°F (150°C).
  • Bake uncovered for 1 hour, or until golden and set in the center.

Step 7: Optional Mushroom Sauce

  • In a saucepan, combine condensed mushroom soup, ½ cup milk, pimientos, hard-boiled eggs, and mushroom pieces.
  • Heat until warmed through and serve over the baked Cheese Puff if desired.

Tips

  • Use day-old bread to better absorb the custard mixture
  • Substitute ham or bacon for tuna if preferred
  • Add pimentos or mushrooms as suggested on the card for extra flavor
  • Make the optional sauce with cream of mushroom soup + milk for a richer dish
  • Use sharp cheddar instead of American cheese for stronger flavor
  • Add dry mustard to the custard (noted with a question mark on card) for tang
  • Ideal for overnight prep, assemble the day before and bake in the morning
  • Reduce milk slightly for a firmer, more bread-pudding-like texture
  • Serve as brunch, breakfast, or light dinner
  • Leftovers reheat well and freeze successfully in portions

Nutrition

Calories: 365kcalCarbohydrates: 24gProtein: 22gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.6gCholesterol: 145mgSodium: 710mgPotassium: 235mgFiber: 1gSugar: 6gVitamin A: 480IUVitamin C: 1.5mgCalcium: 250mgIron: 2mg
Keyword brunch bake, cheese puff, comfort food, make-ahead breakfast, overnight casserole, strata, tuna and cheese, vintage recipe
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