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Recipe: Tuna Ring Casserole

My mom made this while I was growing up, and it has always been my favorite recipe of hers. It makes a great meal for guests since it looks so pretty after baking, and kids love it

Tuna Ring Casserole Ingredients

  • 1 eggs, beaten slightly

  • 2 (7 ounce) cans tuna, drained

  • cup chopped onion

  • cup shredded Cheddar cheese

  • cup snipped fresh parsley

  • 1 teaspoon celery salt

  • teaspoon ground black pepper

  • 2 cups baking mix (such as Bisquick )

  • cup cold water

  • cup butter

  • cup baking mix (such as Bisquick )

  • teaspoon salt

  • teaspoon ground black pepper

  • 2 cups milk

  • 1 cup shredded Cheddar cheese

How to Make Tuna Ring Casserole

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

  2. Measure 2 tablespoons of the beaten egg into a small bowl and set aside. Mix remaining egg, tuna, onion, 1/2 cup Cheddar cheese, parsley, celery salt, 1/4 teaspoon black pepper together in a large bowl.

  3. Stir 2 cups baking mix and cold water together to form a soft dough. Cover a cutting board with cheesecloth and lightly dust with flour. Turn dough out onto the prepared cutting board and knead 5 times. Roll into a 15x10-inch rectangle. Spread tuna mixture over the dough. Roll, beginning at one of the long side, into a cylinder; transfer to the prepared baking sheet with the sealed edge down. Shape the cylinder into a ring and pinch the ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Brush top with reserved egg.

  4. Bake in preheated oven until the outside is golden brown, 25 to 30 minutes.

  5. Melt butter in a saucepan over low heat. Beat 1/4 cup baking mix, salt, and 1/4 teaspoon pepper into the butter; cook until smooth and bubbly, about 5 minutes. Remove saucepan from heat and stir milk into the butter mixture until smoothly incorporated. Bring the mixture to a boil, stirring continually; cook at a boil for 1 minute; remove from heat and stir 1 cup Cheddar cheese into the mixture until melted. Pour over the tuna ring casserole to serve.

Tuna Ring Casserole Nutritions

  • Calories: 501.7 calories

  • Carbohydrate: 33.7 g

  • Cholesterol: 107.1 mg

  • Fat: 26.9 g

  • Fiber: 1.3 g

  • Protein: 31 g

  • SaturatedFat: 14.1 g

  • ServingSize:

  • Sodium: 1222.6 mg

  • Sugar: 5.5 g

  • TransFat:

  • UnsaturatedFat:

Tuna Ring Casserole Reviews

  • We made this during a snow storm. looking for recipes by ingredients. There were no leftovers. This came out great and is a very customizable dish. Old Bay, mushroom, onions, and other flavors are easily added. I would suggest finding a different cheese sauce or making it a day ahead. It was very runny for the dish, but the remaining sauce was great on chili and made quick au gratin out of leftover home fries.

  • This is really good, I have picky eaters in my house and they all love this, even without the cheese sauce. We dip ours in mustard, so good.

  • For simplicity sake, I substituted a Pillsbury crescent roll and just sprinkled grated Monterey Jack on the top after cooking. I used half the egg as a wash before cooking to achieve a golden brown color. I didnt try to form a ring as it works well as a loaf. I surrounded it on a platter with lettuce, grape tomatoes, apple and cucumber slices. Lunch guests were happy.

  • This is also good just using the sheets of pillsbury crescent rolls if you dont want to get messy with the dough. My husband and son loved it

  • I made this for dinner tonight and it was a big hit My daughter and 2 granddaughters couldnt eat it fast enough. Im bad about following recipes, but the only changes I made were to add some broccoli and mushrooms to the filling, and used crescent roll dough instead of baking mix. It was awesome, and we will definitely be making it again.

  • I added chopped celery to the mix and precooked the mix before putting in the dough. I also added a few dashes of Worcester sauce and a squirt of lemon.

  • If youre looking for something different, this is a very nice change from tuna noodle casserole. The only down side is that it takes a while to prepare all the components. I dont like crunchy onion in my food, so I thinly sliced and chopped the onion and sauteed it in butter first . I also added a chopped hard boiled egg to the tuna mixture. Because several people said the sauce was thin, I used 1/3 cup of the Bisquick and because I had a lot of American cheese slices I used 10 of them for the sauce, although I used cheddar in the filling mix. The sauce was a nice consistency. The recipe makes a lot of sauce We both liked the taste and texture and I would make it again if I had plenty of time. Definitely worth giving a try if youre looking for something different

  • I will make this again but with chicken so that my 3 year old will like it more; shes not a fan of tuna.

  • Ive been making a tuna ring with the cheese sauce for years & my family loves it.

  • We will definitely make this again.

  • Everyone was really pleased with this recipe. the cheese sauce was amazing.

  • My husband liked this a lot more than i did so im giving it 4 stars. I think I was expecting it to be crunchier. It was more like a soft biscuit. Maybe it just needed to be baked a little longer but mine looked exactly like the picture. I think 6 servings would be a stretch.

  • We loved this. It was very good and I made it just like the recipe called for. Thank you

  • The kids liked it. I made some alterations based on reviews I read. I used onion powder instead of chopped fresh onion, and I didnt make the cheese sauce. Instead I served it with mustard. I did feel like it was a bit on the dry side (the cheese sauce would probably help that). Next time I make it I am going to increase the cheese hoping to make it less dry.

  • This is a weekly dish at our house. I double the tuna filling, and and use dried onion flakes. Roll it out on a pizza stone, cut 2 Xs in the middle, put the filling around the edges, and pull the triangles over the filling.

  • Found this to be very tasty but also had trouble rolling out the dough large enough to form a roll. Mine ended up to be a 1/2 roll. Will try the Pillsbury crescent roll which should work good. I also found the cheese sauce too runny and not very "cheesy". It ended up more of a brown sauce. I do believe you need the sauce as it probably would be dry without it.

  • This was good, but I had trouble getting my dough to roll out big enough. Next time I will add another cup of biscuit mix and some water as I had barely enough to form this into a ring. The crescent roll dough sounds like an option but increases the cost. My husband doesnt like onion pieces so I used onion powder, some roasted garlic and chopped mushrooms. The filling was much more moist that expected. Although my ring was much smaller than appears in the photo, it was flavorful and my husband said the recipe is a keeper.

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