Mediterranean Style Tuna Casserole | Chef Dennis

If you’re looking for a delicious, filling weeknight dinner, my Mediterranean Tuna Casserole is guaranteed to bring a smile to your dinner table! This is the best side dish and one of my favorite casserole recipes.

Mediterranean Style Tuna CasseroleHe took the pictureChef Dennis Litley

I’ll let you in on a little secret; I have never made tuna noodles before. Also, having never tasted tuna casserole before, I never thought of making a tuna casserole recipe!

How to Make Mediterranean-Style Tuna CasseroleHe took the pictureChef Dennis Litley

That’s right, I was a foodie when it came to tuna casseroles.

But I definitely havelight! One of my greatest pleasures in life is making something delicious that surprises me, and that was the case with this surprisingly delicious dish. I had that one plate of deliciousness and more. I ate!

Mediterranean Style Tuna CasseroleHe took the pictureChef Dennis Litley

This is not a classic tuna casserole; I took it to a whole new level of deliciousness.

How to Make Mediterranean Tuna Casserole


Ingredients for Mediterranean Tuna CasseroleHe took the pictureChef Dennis Litley

Visit for the full printable recipe with amounts of each ingredient and my chef tips. Mediterranean Tuna Casserole.


  • unsalted butter
  • all-purpose flour
  • chicken soup
  • milk
  • Romano cheese
  • black pepper
  • garlic powder
  • onion powder

tuna casserole

  • tuna
  • pasta – I used a corkscrew
  • olive oil
  • baby bella mushrooms, sliced ​​(or button mushrooms)
  • chopped sweet onion
  • finely chopped garlic
  • artichoke hearts – chopped (reserve liquid)
  • dried tomatoes – recovered and cut
  • canned cherry tomatoes with juice or fresh cherry tomatoes
  • chopped kalamata olives
  • finely chopped basil
  • Finely chopped Italian parsley
  • shredded mozzarella


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Bechamel sauce

  • Melt the butter in a medium saucepan and the flour in a pan.
  • Using a wire whisk, mix the flour and butter together; this clan. Cook roux over low heat for 5 minutes; this will remove the flavor of the flour.
  • Add the broth to the soup and mix together. This is your basic white sauce.
  • Add milk, grated Romano cheese and spices to the sauce and mix well.
  • Your sauce is now a béchamel; if it’s too thick, add a little more milk or water to the sauce (if you’re feeling down, a little heavy cream can be added)
  • Set the béchamel aside while you prepare the rest of the ingredients.

tuna casserole

  • Preheat oven to 350 degrees
  • Prepare the ingredients
  • Start cooking the pasta
  • Fry mushrooms and chopped onions
  • Place the pasta in a baking dish and add the mushroom-onion mixture, cherry tomatoes (and juice from the can), sun-dried tomatoes, olives, artichokes, basil and parsley. Mix the ingredients together.
  • Add the Blue Harbor tuna to the pasta mixture and toss it into the pasta.
  • Add the béchamel to the pot and stir the sauce lightly.
  • It is not necessary to mix it completely.
  • Bake the tuna casserole in a preheated oven at 350 degrees for 20-25 minutes.
  • I like the pasta to be slightly crisp on the edges from the heat, but if you’re not a fan, cover the bowl with foil to keep the pasta moist throughout.
  • Carefully remove the casserole from the oven, top with shredded mozzarella and sprinkle with chopped parsley. Return the casserole to the oven for an additional 5-7 minutes or until the cheese is well melted.
  • Serve with grated Romano cheese and enjoy!