This straightforward Tuna Casserole Recipe is one-pan simple. Add dry pasta, tuna, veggies, and a few staples to a baking dish, then bake until creamy.
author’s note
It Doesn’t Get Easier Than This!
Remember when I tossed uncooked rice and a bunch of dried herbs into a baking dish and ended up with evenly fluffy, ridiculously tasty Herb Rice? Or when I tossed uncooked pasta, uncooked chicken, and a jar of marinara into a baking dish and ended up with ultra tender, saucy Chicken Parmesan Pasta?
Today I’m going back to that same concept to make the absolute easiest tuna noodle casserole. It’s almost like magic how this dish comes together, but it truly works and it’s absolutely satisfying. This isn’t a “sacrifice flavor for ease” situation. It’s first and foremost downright satisfying, and conveniently simple.
Ingredients
| Ingredient | Swaps or tips |
|---|---|
| Rotini pasta | Use a short pasta with a 9 to 11 minute boil time. |
| Tuna | Olive oil packed has richer flavor. Drain very well. Canned chicken works. |
| Chicken stock | Stock beats broth for flavor. If using broth, adjust salt at the end. |
| Whole milk | Two percent or one percent works but thinner. Skip skim and milk alternatives. |
| Flour | Sprinkle evenly over pasta. If using a different pasta shape, whisk with a little stock first. |
| Frozen peas and carrots | Use any 12 ounces frozen veg you like. mix in while still frozen. |
| Sharp Cheddar | Grate fresh for smooth melt. Try extra sharp or half Cheddar, half Monterey Jack. |
| Panko + butter | Mix panko with melted butter and a pinch of salt. Or use crushed potato chips. |
| Seasonings | Thyme or Italian seasoning both work. check the seasoning and adjust salt and pepper after baking. |
How To Make This Tuna Casserole Recipe
- Prep oven & pan: Heat oven to 400°F. Grease a 9×13 pan.
- Load base: Add pasta, sprinkle flour, add seasonings and minced garlic. Pour in stock and milk. Dot with butter. Stir well. Cover with foil. Bake 20 minutes.
- Stir-ins: Uncover, stir. Add frozen veg and 1 cup Cheddar. Stir again.
- Topping: Flake tuna over the top. Sprinkle remaining Cheddar and add panko.
- Finish: Bake uncovered until pasta is tender and top is golden. Rest 5 minutes, then serve with this garden salad or Caesar salad.
Quick Tip
If the flavor feels flat, add more salt and pepper. The pasta wasn’t cooked in salted water, so it needs extra seasoning. Fresh herbs like Italian parsley also brighten this Classic Tuna Casserole.
Tuna Pasta Recipe Tips
- Season well: No onion to keep prep fast, so use the seasonings as written, then adjust. Not into thyme? Swap equal Italian seasoning.
- Tuna choice: Use oil-packed tuna for the best flavor. I like Genova albacore.
- Chip topping: Swap panko with 1 cup crushed potato chips.
- No peas: Use 12 oz of any small frozen veg you like. Corn or diced carrots work great.
Storage
Can You Freeze This Tuna Casserole Recipe?
- Leftover Tuna Casserole keeps well in the fridge for 3–4 days in an airtight container. It will thicken as it sits since the pasta keeps soaking up the sauce.
- Because of the dairy, this casserole does not freeze well. The sauce can turn grainy as it thaws and the pasta becomes mushy.
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