Tuna Ring Casserole

Tuna Ring Casserole

Made  times
Angela Thorassie 4

"My mom made this while I was growing up, and it has always been my favorite recipe of hers. It makes a great meal for guests since it looks so pretty after baking, and kids love it!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 502 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1223 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  2. Measure 2 tablespoons of the beaten egg into a small bowl and set aside. Mix remaining egg, tuna, onion, 1/2 cup Cheddar cheese, parsley, celery salt, 1/4 teaspoon black pepper together in a large bowl.
  3. Stir 2 cups baking mix and cold water together to form a soft dough. Cover a cutting board with cheesecloth and lightly dust with flour. Turn dough out onto the prepared cutting board and knead 5 times. Roll into a 15x10-inch rectangle. Spread tuna mixture over the dough. Roll, beginning at one of the long side, into a cylinder; transfer to the prepared baking sheet with the sealed edge down. Shape the cylinder into a ring and pinch the ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Brush top with reserved egg.
  4. Bake in preheated oven until the outside is golden brown, 25 to 30 minutes.
  5. Melt butter in a saucepan over low heat. Beat 1/4 cup baking mix, salt, and 1/4 teaspoon pepper into the butter; cook until smooth and bubbly, about 5 minutes. Remove saucepan from heat and stir milk into the butter mixture until smoothly incorporated. Bring the mixture to a boil, stirring continually; cook at a boil for 1 minute; remove from heat and stir 1 cup Cheddar cheese into the mixture until melted. Pour over the tuna ring casserole to serve.



We made this during a snow storm. looking for recipes by ingredients. There were no leftovers. This came out great and is a very customizable dish. Old Bay, mushroom, onions, and other flavo...

This is really good, I have picky eaters in my house and they all love this, even without the cheese sauce. We dip ours in mustard, so good.

This was good, but I had trouble getting my dough to roll out big enough. Next time I will add another cup of biscuit mix and some water as I had barely enough to form this into a ring. The cr...

This is also good just using the sheets of pillsbury crescent rolls if you don't want to get messy with the dough. My husband and son loved it!

From around the web