Cheese And Tuna Bake
A comforting cheesy tuna bake with flaky biscuits, creamy sauce, and savory tuna, perfect for quick family dinners or casual gatherings.
Ingredients
Instructions
- Place biscuits in a pan sprayed with Pam.
- Sprinkle tuna between and over the biscuits.
- Dilute the cheese soup with the milk and beat until smooth.
- Pour the soup mixture over the biscuits and tuna.
- Bake until biscuits are done, about 12 to 15 minutes.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or cream cheese to the cheese soup mixture. If you prefer a crunchier topping, you can sprinkle breadcrumbs or crushed crackers on top before baking. Feel free to substitute the tuna with canned salmon or shredded chicken for a different protein source. Adding some chopped vegetables like bell peppers or peas can enhance the dish's nutritional value and flavor.
Serving Suggestions
This Cheese and Tuna Bake pairs well with a fresh green salad or steamed vegetables for a balanced meal. You might also serve it alongside rice or quinoa for added texture. For a fun twist, consider offering a side of Oyster Crackers Party Mix for a crunchy contrast. This dish is perfect for family dinners and can easily be doubled for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes, until warmed through. You can also microwave individual portions for 1-2 minutes, but be cautious not to overheat, as it might make the biscuits tough.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Tuna Bake contains roughly 597 calories, with 29g protein, 91g carbohydrates, and 13g fat. It is an excellent source of protein (59% of the Daily Value), iron (44% of the Daily Value), and calcium (22% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1108mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen biscuits instead of canned?
Yes, you can use frozen biscuits! Just ensure they are thawed before placing them in the pan, as this will help them cook evenly. Follow the baking instructions on the biscuit package, adjusting the time if necessary to ensure they are fully cooked and golden brown.
What can I substitute for Cheddar cheese soup?
If you don't have Cheddar cheese soup, you can use a homemade cheese sauce made with melted cheese, milk, and a bit of flour for thickening. Alternatively, a cream of mushroom or cream of celery soup can work well, adding a different flavor profile while still keeping the dish creamy.
Is this dish suitable for freezing?
Yes, this Cheese and Tuna Bake can be frozen. Cool it completely after baking, then wrap it tightly in plastic wrap and aluminum foil. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through, or microwave individual portions until hot.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).