Tuna Casserole Recipes Highlighted by Rachael Ray and Hayden Haas

Rachael Ray’s “Uptown Tuna Casserole” upgrades the classic dish with wide egg noodles, sautéed leeks and mushrooms, a dry white‑wine sauce, Gruyère cheese and a finish of melted cheese. The recipe calls for extra‑virgin olive oil, butter, flour, half‑and‑half or cream, Dijon mustard and a garnish of fresh herbs, aiming for a more sophisticated flavor profile.

Hayden Haas offers a budget‑friendly version that combines pasta, canned tuna, broccoli cheese soup, shredded cheddar, Parmesan, and a crunchy topping of crumbled wavy chips. The dish is seasoned with garlic, onion, Italian seasoning, cumin and red‑pepper flakes, then baked until golden. Both recipes serve six to eight people and provide step‑by‑step directions for home cooks.