Looking for a simple yet satisfying dinner idea? Here’s a collection of my go-to tuna casserole recipes that never let me down. Each one combines everyday ingredients like pasta, creamy sauce, and tender tuna into a warm, comforting meal.
These tuna casseroles have become my family’s favorite weeknight dinners, especially during busy school nights. I usually make a double batch because the leftovers taste even better the next day. Who doesn’t love having dinner already sorted for tomorrow?
Best Old-Fashioned Tuna Casserole
Ingredients:
- 16 ounces egg noodles
- 10 ounces tuna packed in water, well drained (two cans)
- 7 ounces sliced mushrooms (one can, well drained)
- 21 ounces cream of mushroom soup
- 1 cup frozen peas
- 2 cups cheese, shredded
- 12 ounces evaporated milk
- 3/4 cup dry bread crumbs
- 2 tablespoons butter, divided
- 2 tablespoons parmesan cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
Total Time: 48-54 minutes
Comforting, budget-smart, and loaded with pantry staples we all know and love (hello, cream of mushroom soup!), this classic tuna casserole is bringing back all the good memories.
Made with convenient canned tuna, tender egg noodles, and a creamy mushroom sauce that’s made even better with evaporated milk and two kinds of cheese, then topped with buttery breadcrumbs, I bet this family-favorite will find its way into your regular dinner rotation.
Classic Tuna Noodle Casserole with Potato Chips
Ingredients:
- 1 package egg noodles (12 ounces)
- 1 can condensed cream of mushroom soup (10.75 ounces)
- 1/2 cup evaporated milk
- 1 can tuna, drained (5 ounces)
- 3 cups shredded american cheese
- 1/3 cup diced onion
- 1/2 cup crumbled potato chips
- A pinch of paprika
Total Time: 25-35 minutes
Remember those cozy dinners at grandma’s house? This tuna noodle casserole brings back those memories with a crispy twist. Mix tender egg noodles with creamy mushroom soup and flaky tuna, then top it all with crunchy potato chips. The American cheese melts perfectly throughout, while the diced onions add just the right touch of flavor. It’s the kind of dinner that makes everyone at the table smile, and you probably have most of these ingredients in your pantry right now. Sprinkle on some paprika for a bit of color, and you’ve got comfort food at its best.
Delicious Tuna Tetrazzini Recipe
Ingredients:
- 8 ounces spaghetti, uncooked
- 1/3 cup butter
- 1 small onion, chopped
- 8 ounces white mushrooms, sliced
- 2 garlic cloves, minced
- 1/3 cup plain flour
- 1 2/3 cups chicken stock
- 1 1/2 cups milk
- 2 tablespoons dry white wine
- 1 cup mild cheddar cheese, shredded
- 1 cup parmesan cheese, grated
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 3 cans tuna in water, each 6.5 ounces, drained
- Salt and pepper to taste
Total Time: 45-60 minutes
Grab your favorite pasta pot and create this comforting tuna tetrazzini that’s perfect for busy weeknights. The creamy sauce comes together while your spaghetti cooks, combining mushrooms and onions with two types of cheese. Feel free to swap in any long pasta you have on hand – linguine or fettuccine work just as well. Add a handful of frozen peas at the end for extra color and nutrition.
Easy Casserole Without Pasta
Ingredients:
- Two 5-ounce cans of tuna in water (drained and flaked)
- 1/3 cup mayo
- 1 tablespoon dijon mustard
- 1/2 cup shredded gruyere cheese (split in half)
- 1/4 cup finely chopped red onion
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped parsley (for garnish)
Total Time: 25-35 minutes
Here’s a low-carb spin on the classic tuna casserole that skips the pasta but keeps all the flavor. Mix tender flaked tuna with creamy mayo and tangy Dijon, then fold in sharp Gruyere cheese and crisp red onions. A pinch of cayenne adds just enough heat to wake up your taste buds. Pop it in the oven until the cheese gets melty and golden, then finish with fresh parsley. It’s perfect for busy weeknights when you want something warm and filling without the extra carbs.
Easy Cottage Cheese Tuna Casserole
Ingredients:
- 1/2 diced white onion
- 2 minced garlic cloves
- 2 tablespoons cooking oil (extra virgin olive oil or avocado oil)
- 8 ounces sliced mushrooms
- 8 ounces pasta shells (about half a box)
- 1 (5 oz) can drained tuna (solid white albacore, packed in water)
- 1 cup small curd cottage cheese (low fat)
- 3/4 to 1 cup shredded pepper jack cheese
- 1/2 cup plain breadcrumbs
- Chives for optional garnish
Total Time: 35-45 minutes
This cottage cheese tuna casserole is creamy, comforting, and surprisingly light. Tender pasta shells are tossed with flaky albacore tuna, sautéed mushrooms, and garlic in a smooth sauce made from cottage cheese and pepper jack, creating a perfect balance of protein and pasta.
It’s an ideal choice for busy weeknights, and the leftovers make an excellent packed lunch for the next day.
Easy Healthy Tuna Casserole Recipe
Ingredients:
- 2 tablespoons olive oil
- 170 grams chopped mushrooms
- 1 chopped white onion
- 1 chopped green bell pepper
- 10 grams minced garlic
- 1.5 grams salt
- 2 grams black pepper
- 1 gram thyme
- 267 grams peas
- 280 grams dry pasta
- 226 grams plain greek yogurt
- 3 cans drained tuna
- 30 grams grated parmesan cheese
- 112 grams cheddar cheese
- 1 cup bone broth
- 1/2 cup unflavored milk or milk substitute (like almond milk)
- 10 grams grated parmesan cheese (for topping)
- 30 grams bread crumbs (for topping)
Total Time: 55-75 minutes
If you’re a fan of classic comfort food, then this lighter take on tuna casserole needs to be in your recipe box. You can prep most of the ingredients while the pasta cooks, making it perfect for busy weeknights when you want something filling but nutritious. Pro tip: If you’re not big on mushrooms, you can swap them out for celery or carrots to keep that nice crunch and veggie boost.
Easy Tuna Rice Casserole Recipe
Ingredients:
- 2 cups basmati rice
- 3 cups chicken or vegetable broth
- 3 ½ cups milk (separated)
- 1/3 cup cornstarch
- 2 cups shredded aged cheddar cheese
- 3 cans tuna (including the liquid)
- 1 teaspoon salt and 1 teaspoon pepper
- 4 cups large croutons (opt for gluten-free if required)
- 3 tablespoons melted butter
- 2 cups frozen peas (defrosted)
Total Time: 35-45 minutes
This tuna casserole brings comfort food to a whole new level. The basmati rice cooks up light and fluffy in broth, while the homemade cheese sauce beats anything from a can. Adding the tuna with its liquid gives the dish extra flavor and moisture. The crouton topping gets golden and crunchy in the oven, and those peas add little pops of sweetness throughout. It’s the kind of meal that makes everyone at the table happy – filling, creamy, and completely fuss-free.
Low Calorie Tuna Zucchini Casserole
Ingredients:
- 680 grams (1 1/2 pounds) small zucchini or summer squash
- 2 1/2 teaspoons sea salt or kosher salt
- 1 tablespoon extra-virgin olive oil (plus more for zucchini prepping)
- 200 grams (2 cups) sliced scallions or spring onions
- 1 1/2 teaspoons chopped fresh thyme
- Freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes
- 2 cans tuna, preferably oil-packed (each tin is 140g or about 5 oz)
- 130 grams (1 1/2 cups) shredded cheese (options like comté, gruyère, emmenthal, extra-sharp cheddar, or swiss are all suitable)
Total Time: 100-150 minutes
Light and satisfying, this tuna zucchini casserole brings together fresh garden vegetables and pantry staples in the best way possible.
Made with tender sliced zucchini, flaky canned tuna (the good stuff packed in oil!), plenty of melty cheese, and a kick of red pepper flakes, this casserole proves that healthy eating doesn’t mean boring eating. With scallions and fresh thyme adding just the right amount of flavor, I’m pretty sure this dish will become your new weeknight go-to.
