Tuna Melt Casserole

The tuna melt began as a mid-century American lunch-counter favorite: creamy tuna salad crowned with bubbling cheese. This casserole version layers that same mayo-Dijon tuna with buttery bread cubes and cheddar, baked until the top toasts and the middle turns gooey.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 3 cans (5 oz) canned tuna, drainedPantry
• 1 cup celery, dicedProduce
• 1/2 onion, dicedProduce
• 3/4 cup mayonnaiseDairy
• 1 tbsp Dijon mustardPantry
• 2 cups cheddar cheese, shreddedDairy
• 4 cups English muffins or bread cubesBakery
• 3 tbsp butter, meltedDairy
• 1 tbsp lemon juiceProduce

Instructions

1. 1Heat oven to 375°F. Mix tuna, celery, onion, mayo, mustard, lemon, and cheese.
2. 2Toss bread with butter; layer half in a dish, then tuna mix, remaining bread, and cheese.
3. 3Bake 20–25 minutes until cheese melts and bread toasts.
4. 4Broil 1 minute for extra color if needed.