Tuna-Cabbage Casserole
A comforting tuna and cabbage casserole with cheesy flavors, perfect for quick weeknight dinners or family meals, offering a savory blend of vegetables and tuna in a creamy sauce.
Ingredients
Instructions
- Bring water to a boil in a medium saucepan.
- Add chopped cabbage; cover and cook 1 or 2 minutes or until wilted; drain.
- Arrange half of the cooked cabbage in the bottom of a 1 1/2-quart casserole dish.
- Top with the can of tuna in oil.
- Cover with the remaining cabbage.
- Blend the Cheddar cheese soup, milk, salt, and caraway seed (if using).
- Pour the soup mixture over the ingredients in the casserole.
- Combine melted butter with bread crumbs and sprinkle over the casserole.
- Bake in a 350°F oven for 30 minutes or until bubbly.
Tips & Substitutions
For a creamier casserole, consider using a mixture of cream cheese and Cheddar cheese soup. If you're looking for a healthier option, substitute Greek yogurt for the milk. Adding sautéed onions or garlic can enhance the flavor. You can also use chicken or vegetable broth instead of water for added depth. Experiment with spices like paprika or dill to customize the dish to your taste.
Serving Suggestions
This Tuna-Cabbage Casserole pairs beautifully with a fresh garden salad or steamed vegetables for a balanced meal. A side of garlic bread or crusty rolls complements the dish well. For a heartier option, serve it alongside a bowl of hearty soup. Consider offering a tart dessert, like My Favorite Banana Nut Bread, to finish off the meal on a sweet note.
Storage & Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions until warm, ensuring not to overheat to maintain texture. For longer storage, freeze the casserole before baking for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna-Cabbage Casserole contains roughly 1470 calories, with 45g protein, 260g carbohydrates, and 29g fat. It is an excellent source of iron (127% of the Daily Value), protein (90% of the Daily Value), and calcium (84% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fresh tuna instead of canned tuna for this recipe?
Yes, you can use fresh tuna if you prefer, but ensure it is cooked and flaked before adding it to the casserole. Fresh tuna will provide a different texture and flavor, making it a delightful variation of the recipe.
Is it possible to make this casserole in advance?
Absolutely! You can prepare the casserole ahead of time and store it unbaked in the refrigerator for up to 24 hours. Just cover it tightly with foil. When you're ready to bake, remove it from the fridge and add an extra 10-15 minutes to the baking time to ensure it's heated through.
What can I substitute for cabbage if I don't have any?
If you don’t have cabbage, you can substitute it with kale or Swiss chard for a similar texture. Alternatively, broccoli or cauliflower works well, though it will change the overall flavor profile of the casserole. Adjust cooking times accordingly based on the vegetable you choose.
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).