New this month
Not-Your-Mama's Tuna Casserole

Not-Your-Mama's Tuna Casserole


"This recipe is my own creation and it has evolved over the times I've made it. Last night's version came out really yummy, so I wanted to save it here so I can do it again!"
Added to shopping list. Go to shopping list.


55 m servings 404 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 426 mg
  • 17%

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.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8-inch square baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until almost cooked through but firm to the bite, 9 to 10 minutes. Drain.
  3. Stir feta cheese, cream cheese, and olive oil together in the empty pot used for orzo until cheeses are mostly melted, placing over low heat if needed. Remove pot from heat. Stir orzo and half-and-half into cheese mixture.
  4. Mix spinach, tuna, dill, salt, and pepper into orzo mixture; pour into the prepared baking dish. Top tuna-orzo mixture with Parmesan cheese. Cover dish tightly with an oven-proof lid or aluminum foil.
  5. Bake in the preheated oven for 30 minutes; remove covering and bake until Parmesan cheese is melted and edges are starting to brown, 5 to 8 minutes.


  • Cook's Notes:
  • All amounts of cheese and the half-and-half are approximate, because I didn't measure when I made this up last night. Use what feels right to you. You want to add enough of the liquid so that the casserole isn't gluey when it's finished, but you don't want it soupy, either.
  • You could substitute chicken broth or milk for the half-and-half if you prefer.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 3
Most helpful
Most positive
Least positive

A good twist on the original recipe. The only thing I did different was I omitted the spinach and I used vitamin D milk for half and half. We loved all the cheeses in this recipe. Enjoy!

This was Ok and I will make it again, but with modifications. Found it a bit bland so in the future I will try adding garlic and a bit more milk and dill. This recipe is a good starting point

Quite good and different from the usual. I used skim milk and next time I would add a bit more to make it a little creamier

Other stories that may interest you