Tuna Casserole Recipe (With Video and Step-by-Step)

Prep Time:

35 mins

Total Time:

1 hr

Servings:

8

A good tuna casserole recipe is one you'll turn to year after year because it's a satisfying comfort food that easily feeds a crowd. Even better, you can whip it up at a moment's notice because it’s made almost entirely from pantry ingredients—and it's adaptable depending on what you have on hand. Its adaptability makes it a perfect way to use up vegetables and meat left over from previous meals or small amounts of ingredients (like a single carrot, or the last of the cheese) that won't add up to a meal on their own. Use this recipe for tuna casserole as a starting point, and then swap or add ingredients as you please.

Ingredient Swaps for Tuna Casserole

Switch up your tuna casserole by changing out one or more ingredients:

Macaroni: Use egg noodles, bowties, orecchiette, or ziti in place of the macaroni (adjust the cooking time accordingly)
Onion: Try shallots or scallions
Canned tuna: Opt for canned salmon or leftover chicken, ham, or meatless crumbles
Frozen peas: Fresh or frozen green beans are a good swap, as are frozen corn, bell peppers, or spinach
Instead of panko: Homemade breadcrumbs, crushed potato chips, even cornflakes
Instead of Parmesan: Any good melting cheese—it doesn't need to be another aged cheese like Parmesan. Try mozzarella, Gruyère, or Swiss.

Making Tuna Casserole Ahead

You can prepare this casserole up to a day in advance. Prepare everything and assemble all the components in the pan, except the breadcrumb topping. Cover the pan tightly and refrigerate until about 30 minutes before you're ready to serve. Then preheat the oven, sprinkle on the panko topping, and bake as directed.

Directions

Ingredients Tuna Casserole — Rachel Marek

Preheat oven and cook pasta:

Preheat oven to 425°F. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain.

Rachel Marek
Prepare topping:

In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.

Rachel Marek
Prepare sauce:

In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes.

Rachel Marek
Add flour:

Add flour and whisk to coat onion with flour.

Rachel Marek
Add broth and milk:

Slowly whisk in broth, then milk.

Rachel Marek

Rachel Marek

Rachel Marek

Rachel Marek
Combine remaining ingredients:

Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes.

Rachel Marek

Rachel Marek
Add pasta, tuna, and peas:

Stir in pasta, tuna, and peas and season to taste with salt and pepper.

Rachel Marek

Rachel Marek
Assemble casserole:

Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture.

Rachel Marek

Rachel Marek
Bake:

Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.

Rachel Marek

How to Store Leftover Tuna Casserole

If there are any leftovers, pack them into an airtight container rather than leaving them in the baking dish—unless you have a lot leftover—and refrigerate. Use within two days.

Frequently Asked Questions

Why is my tuna casserole dry?

Your tuna casserole is dry because it does not have enough sauce. The sauce binds the other ingredients together, giving the dish moisture. When making this recipe, ensure you follow the instructions in our recipe for the sauce measurements to avoid ending up with a dry casserole.
How can I reheat my tuna casserole without drying it out?

To reheat your tuna casserole without drying it out, keep the casserole covered while reheating it in the oven. Keeping the dish covered will keep the moisture in. If you are warming it in the microwave, use the smallest recommended amount of time to avoid overheating and drying the casserole out.
What kind of tuna is best for tuna casserole?

The kind of tuna that is best for tuna casserole is your favorite regular canned tuna. It can be water-packed or oil-packed. Regular canned tuna works fine because there are additional ingredients that bring flavor to this dish. We recommend saving high-quality tuna packed in olive oil for salads.
Why is canned mushroom soup not in your tuna casserole recipe?

There is no canned mushroom soup in our tuna casserole because we think this classic comfort food is better tasting and better for you when made from scratch. Our recipe calls for making a quick sauce with broth, milk, and onions on the stovetop. This binds the pasta, tuna, and peas together deliciously, no soup needed.