Tuna Corn Cheese Bake
Looking for a new way to make tuna casserole? Our tuna corn cheese bake is loaded with flavor, a hint of spice and that flaky meaty tuna you love.
Notes
This can be made up to a day ahead. Cover and refrigerate overnight. When ready to serve, let stand at room temperature 20 minutes before baking.
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Cooking Time35 min
Cooking MethodCasserole
Ingredients
- 1/4 cup green bell pepper, chopped
- 3 tablespoon butter, melted
- 2 tablespoon flour
- 1 cup milk
- 1/2 onion, grated
- 2 teaspoon Dijon mustard
- 1 teaspoon horseradish, optional
- 1 teaspoon lemon juice
- 7 3/4 ounce can tuna
- 2 hard-boiled eggs, sliced
- 16 ounce can corn, drained
- 4 ounce cheddar cheese, grated
Instructions
- Cook green pepper in butter until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
- Whisk in milk. Cook over medium heat, stirring, until thick and bubbly. Add onion, mustard, horseradish, lemon juice, and some salt and pepper.
- In a greased casserole dish, spoon in half the corn, one sliced egg, half the tuna, half the sauce mixture and half the cheese. Repeat layers.
- Bake at 350 degrees F for 30 minutes. Top with extra cheese if desired; bake 5 minutes more, until melted.