• 21 Ratings

The definitive "cupboard casserole" gets fresh with dashes of lemon and dill, rich olive oil-pack tuna, and the crunch of coarsely chopped celery. Top with lemon slices and capers and it's ready for company.

Source: Better Homes and Gardens


Recipe Summary

30 mins
20 mins at 375°
Max Servings:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Grease 1-1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.

Instructions Checklist
  • In medium saucepan cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.

Instructions Checklist
  • In small bowl stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover. Top with lemon slices, bake, uncovered, 5 minutes more or until heated through. Let stand 5 minutes. Sprinkle with capers and dill sprigs. Serves 4 to 6.

Nutrition Facts

565 calories; total fat 27g; saturated fat 7g; polyunsaturated fat 4g; monounsaturated fat 14g; cholesterol 30mg; sodium 868mg; potassium 404mg; carbohydrates 47g; fiber 4g; sugar 3g; protein 32g; vitamin a 340IU; vitamin c 14mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 14mg; vitamin b6 0mg; folate 137mcg; vitamin b12 2mcg; calcium 61mg; iron 1mg.


21 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: Unrated
We really loved this dish! My husband says it could use more dill and more Dijon mustard but I thought it was perfect just the way it was.