tuna cheese casserole recipe

Written ByJenny Smyth Posted on
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The Best tuna cheese casserole recipe

I have been making tuna cheese casserole for years, and it’s a staple in our household. My kids love it, and it’s one of the few meals they’ll actually eat without complaining. I think it’s because the combination of tuna, cheese, and pasta is just so comforting and satisfying.

Plus, it’s incredibly easy to make, which is a major bonus when you’re a busy mom like me. The best part is that it’s a great way to get some protein and fiber into your diet, making it a healthy option for families. I’ve made this recipe for countless potlucks, family gatherings, and even just for a quick weeknight dinner.

It’s always a hit, and I’m sure your family will love it just as much as mine does. One of the things I love about this recipe is how versatile it is – you can make it in advance and store it in the fridge or freezer for later use. This makes it perfect for busy days when you don’t have time to cook from scratch.

And let me tell you, this casserole has been around for decades – I’m not sure where exactly it originated from, but I do know that my grandmother used to make something similar when I was growing up. She’d add in some diced onions and a sprinkle of paprika on top, which gave it a nice extra flavor. Over the years, I’ve tweaked the recipe to suit my family’s tastes, but the basic formula remains the same: canned tuna mixed with shredded cheese and cooked pasta, then baked in the oven until golden brown.

It’s truly a classic dish that never goes out of style.

Tuna Cheese Casserole

4.7 from 1903 votes

A comforting and creamy casserole made with tender egg noodles, flaked tuna, and a rich cheese sauce. This classic dish is baked until golden and bubbly for a satisfying weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Casserole

8 oz egg noodles
2 cans (5 oz each) tuna, drained and flaked
1 cup frozen peas
1/2 cup diced onion
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika

For the Topping

1/2 cup panko breadcrumbs
2 tbsp melted butter

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the egg noodles and cook until al dente, about 6 to 8 minutes.
4Drain the noodles in a colander and set them aside.
5In a medium saucepan over medium heat, melt the 2 tablespoons of butter.
6Add the diced onion and cook until softened, about 3 to 4 minutes.
7Whisk in the flour and cook for 1 minute, stirring constantly.
8Gradually pour in the milk while whisking to prevent lumps.
9Continue cooking the sauce over medium heat, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
10Remove from heat and stir in the cheddar and mozzarella cheeses until fully melted and smooth.
11In a large bowl, combine the cooked noodles, flaked tuna, frozen peas, and the cheese sauce.
12Season with salt, pepper, and paprika, then mix gently until everything is evenly coated.
13Transfer the mixture to a greased 9×13 inch baking dish and spread it into an even layer.
14In a small bowl, mix the panko breadcrumbs with the melted butter, then sprinkle the topping evenly over the casserole.
15Bake in the preheated oven for 20 to 25 minutes, until the casserole is bubbly around the edges and the topping is golden brown.
16Let it rest for 5 minutes before serving.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 620mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a lighter version, use low-fat milk and reduced-fat cheese. You can also add a can of cream of mushroom soup for extra creaminess.

Watch Video Of How Tuna Cheese Casserole Works

This tuna cheese casserole recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a quick weeknight dinner solution.

It’s easy to make ahead of time and store in the fridge or freezer for later use.

One of my favorite things about this recipe is how well it reheats – even after several days in storage, it still tastes like freshly baked goodness.

❓ Frequently Asked Questions About Tuna Cheese Casserole

Q: What kind of pasta should I use?

I prefer to use penne or macaroni because they hold onto the cheesy sauce so well.

Q: Can I substitute the canned tuna with fresh tuna?

No, using fresh tuna would change the flavor profile of the dish entirely.

Q: How long can I store this casserole in the fridge?

You can store it for up to 3 days in an airtight container in the fridge.

Q: Can I make this recipe gluten-free?

Yes, simply substitute the regular pasta with gluten-free pasta.

Q: Is this recipe suitable for vegetarians?

No, since it contains tuna which is not vegetarian-friendly.

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