Cheesy Tuna Vegetable Casserole

an image of a Cheesy Tuna Vegetable Casserole baked dish as well as ingredients

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An easy dish made in record time and oh-so-yummy. You only use a few ingredients (and can even swap it out for anything you like), and you will have a perfectly Cheesy Tuna Vegetable Casserole that is awesome for a quick meal or even a family get-together.


Units Scale
  • 368 g (2 tins of 184 g each) canned tuna in water
  • 85 g tin of smoked mussels
  • 85 g tin of smoked oysters
  • 250 ml mayonnaise
  • 170 ml tin of double thick cream
  • 2.5 ml of lemon juice
  • 2.5 ml salt
  • 2.5 ml ground black pepper
  • 1.5 ml paprika
  • 5 ml powdered mustard
  • 125 ml chopped onions
  • 500 ml mixed frozen vegetable pieces
  • 250 ml of frozen peas
  • 625 ml mixed strong-flavored shredded cheese
  • 2.5 ml dried parsley


  1. Preheat the oven to 180C/350F.
  2. Grease a large baking dish and set aside.
  3. Mix ½ of the cream with the lemon juice and set aside.
  4. In a large mixing bowl, add the drained tuna and flake it with a fork.
  5. Add the mayonnaise, sour cream mixture, salt, pepper, paprika, chopped onions, and mustard powder.
  6. Mix until well combined.
  7. Add all the frozen (you can also use pre-cooked fresh) vegetables.
  8. Add and mix half of the cheese.
  9. Spoon the mixture into a greased baking dish, spread the remaining cream over, and then top with the rest of the cheese.
  10. Sprinkle some parsley over the cheese topping.
  11. Bake the Cheesy Tuna Vegetable Casserole for 20-30 minutes covered with a lid.
  12. Remove the lid and bake for another 15 minutes until nicely browned and fully cooked.
  13. You can use fresh pre-cooked veggies (I used frozen) so this will make a difference in baking time.


Prepared, tried, and tested by Esme (blogger and owner) of The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes


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