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Tuna Melt Casserole


Tuna Melt Casserole
A classic tuna melt is transformed with Comté and Cheshire cheeses,sun-dried tomatoes, crispy bacon,and farfalle (bowtie) pasta.
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SAUCE
  1. 3 tablespoons unsalted butter
  2. 3 tablespoons flour
  3. 1½ cups milk, room temperature
  4. 2 cups Comté cheese, shredded
  5. Salt, to taste
  6. White pepper, to taste
CASSEROLE
  1. 1 pound farfalle (bowtie) pasta
  2. 1 cup cooked, crumbled bacon
  3. 2 cans oil-packed tuna, drained well
  4. ⅓ cup sun-dried tomatoes
  5. 1½ cups Cheshire cheese, shredded
  6. ½ cup chopped chives
SAUCE
  1. Melt butter in a medium saucepan over medium-high heat. When bubbling, add flour. Reduce heat slightly and cook, stirring, until roux is pale blonde and smells nutty, about 5 minutes. Slowly add milk, whisking to incorporate. Run a rubber spatula around saucepan edges to remove any flour clumps. Bring to a gentle simmer, and cook 10 minutes. Add Comté cheese, and stir until melted. Add salt and pepper to taste.
CASSEROLE
  1. Preheat oven to 350°F. Cook pasta in well-salted boiling water in a large stockpot according to package instructions, until just shy of al dente. Drain, cover, and set aside.
  2. Combine ⅔ cup crumbled bacon (reserve ⅓ cup for topping), tuna, sun-dried tomatoes, and farfalle. Add cheese sauce and mix well. Pour into a lightly greased 3-quart casserole dish, and top with Cheshire cheese.
  3. Bake 30 minutes, until top is golden brown. (Broil for 1 to 2 minutes, if necessary.) Top with reserved crumbled bacon and chives. Let cool 10 minutes before serving.
culture: the word on cheese http://culturecheesemag.com/

Written by Tracey Middlekauff

Written by Photographer Mark Ferri

Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/

Written by Stylist Leslie Orlandini

Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/

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