Here’s a timeless, cozy tuna casserole that’s quick enough for a weeknight and comforting enough for guests. Silky cream sauce, flaky tuna, tender pasta and sweet peas come together under a golden breadcrumb crust for a casserole that’s pantry-friendly and endlessly adaptable.
Ingredients
– 12 oz (340 g) egg noodles or short pasta
– 2 cans (5–6 oz each) tuna in water, drained and flaked
– 1 cup frozen peas, thawed
– 3 tbsp butter
– 3 tbsp all-purpose flour
– 2 cups milk (whole or 2%)
– 1 cup shredded cheddar cheese (divided)
– 1/2 cup grated Parmesan (optional)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/4 tsp onion powder
– 1/4 tsp garlic powder
– 3/4 cup breadcrumbs or crushed crackers for topping
– 1–2 tbsp olive oil or melted butter for topping
– Optional: 1/4 cup chopped onion (sautéed) or 1/2 cup canned mushrooms
Servings and Cooking Time
Servings: Makes about 4–6 servings (serving size ~1.5 cups). Preparation time: 15 minutes. Cooking time: 25–30 minutes. Total time: ~45 minutes including assembly.
Nutritional Value
Nutrition per 1 serving (≈1.5 cups):
– Calories: ~420 kcal
– Protein: ~28 g
– Carbohydrates: ~36 g
– Fat: ~16 g
– Saturated fat: ~7 g
– Fiber: ~2 g
– Sodium: ~650 mg
This nutritional estimate is for one person (one serving) and will vary with specific ingredient brands and portion sizes.
Step-by-Step Cooking Process
– Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
– Cook egg noodles in salted boiling water until just al dente; drain and set aside.
– If using onion, sauté chopped onion in 1 tablespoon butter until soft and translucent.
– In a medium saucepan, melt 3 tablespoons butter over medium heat for the sauce.
– Whisk in flour and cook 1 minute to make a roux, stirring constantly.
– Gradually whisk in milk, bring to a simmer until thickened and smooth.
– Stir in 3/4 cup shredded cheddar, onion powder, garlic powder, salt, and pepper until melted.
– Fold cooked pasta, flaked tuna, and peas into the sauce gently until evenly combined.
– Transfer mixture to the prepared baking dish, smoothing the top.
– Combine breadcrumbs with olive oil or melted butter and sprinkle evenly; top with remaining cheese.
– Bake 20–25 minutes until bubbly and golden on top; let rest 5 minutes before serving.
– Serve warm, garnish with chopped parsley if desired.
Alternative Ingredients
You can substitute canned tuna with cooked shredded chicken or canned salmon. Use gluten-free pasta and GF flour for a gluten-free version. Swap cheddar for Gruyère or Monterey Jack; use Greek yogurt in place of some milk for tang and creaminess.
Serving and Pairings
Serve tuna casserole with a crisp green salad, buttered steamed vegetables, or roasted root vegetables. A squeeze of lemon brightens the dish; pickles or a light coleslaw add crunch and acidity to balance the rich, creamy bake.
Storage and Reheating
Cool to room temperature, cover tightly and refrigerate up to 3–4 days. Reheat individual portions in the microwave or the whole dish at 350°F (175°C) until warmed through (about 15–20 minutes). The casserole freezes well: freeze in airtight containers up to 2 months; thaw overnight before reheating.
Cooking Mistakes
- Overcooking pasta — cook al dente to avoid a mushy casserole.
- Too-thin sauce — let the roux thicken properly before adding all milk.
- Dry tuna — use drained but moist tuna and avoid overmixing.
- Salty result — taste sauce before adding extra salt; canned tuna adds sodium.
- Bland topping — add a little Parmesan or herbs to breadcrumbs for flavor.
Helpful Tips
– Use a mix of cheeses for deeper flavor.
– Reserve a splash of pasta water to loosen sauce if needed.
– Fold ingredients gently to keep tuna flakes intact.
– Toast breadcrumbs briefly for a crispier topping.
– Add a pinch of nutmeg to the sauce for warmth.
FAQs
Can I use fresh tuna in a tuna casserole?
Yes — cooked fresh tuna can be used, but it should be flaked and kept moist. Fresh tuna is firmer and more flavorful; ensure it’s cooked just until done to avoid dryness and mix gently into the sauce.
Is tuna casserole healthy?
Tuna casserole provides high-quality protein and can be balanced with vegetables and whole-grain pasta. Choose low-fat milk and moderate cheese to reduce calories and saturated fat while keeping it nutritious and satisfying.
How do I make the casserole gluten-free?
Substitute gluten-free pasta and use a gluten-free flour (or cornstarch) for the roux. Ensure breadcrumbs are GF or use crushed gluten-free crackers to top for the same crunchy finish.
Can I prepare this ahead of time?
Yes — assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add breadcrumb topping just before baking for best texture, then bake according to directions, adding a few minutes if baking straight from cold.
What can I add to boost flavor?
Sautéed onions, garlic, mustard powder, chopped dill, or a splash of lemon juice enhance flavor. A tablespoon of Dijon mustard in the sauce adds depth without overpowering the tuna’s mild taste.
Is it safe to use tuna packed in oil?
Yes — tuna packed in oil will add richness; drain it well or reduce added butter. Adjust salt and fat levels if using oil-packed tuna as it can be heavier than water-packed varieties.
How do I prevent a soggy bottom?
Ensure pasta is slightly undercooked and well-drained. A thicker sauce helps, and baking uncovered allows moisture to evaporate; resting the casserole before serving also helps it set.
Conclusion
Tuna casserole is a reliable, comforting bake that’s adaptable, affordable and quick. With a creamy sauce, flaky tuna and a crunchy topping, it’s perfect for family dinners, meal prep, and using pantry staples while still delivering big, satisfying flavor.
Tuna Casserole
Ingredients
- 12 oz egg noodles or short pasta
- 2 cans 5–6 oz each tuna in water, drained and flaked
- 1 cup frozen peas thawed
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk whole or 2%
- 1 cup shredded cheddar cheese divided
- 1/2 cup grated Parmesan optional
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 3/4 cup breadcrumbs or crushed crackers for topping
- 1 –2 tbsp olive oil or melted butter for topping
- Optional: 1/4 cup chopped onion or 1/2 cup canned mushrooms
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook egg noodles in salted boiling water until just al dente; drain and set aside.
- If using onion, sauté chopped onion in 1 tablespoon butter until soft and translucent.
- In a medium saucepan, melt 3 tablespoons butter over medium heat.
- Whisk in flour and cook 1 minute to make a roux, stirring constantly.
- Gradually whisk in milk and simmer until thickened and smooth.
- Stir in 3/4 cup shredded cheddar, onion powder, garlic powder, salt, and pepper until melted.
- Fold cooked pasta, flaked tuna, and peas into the sauce gently until evenly combined.
- Transfer mixture to the prepared baking dish and smooth the top.
- Combine breadcrumbs with olive oil or melted butter and sprinkle evenly; top with remaining cheese.
- Bake 20–25 minutes until bubbly and golden on top; let rest 5 minutes before serving.
Nutrition
