Easy Homestyle Tuna Pasta Casserole Recipe

Looking for a quick and easy weeknight dinner that’s warm, creamy, and full of flavor? This tuna casserole is the perfect solution! With tender pasta, flaky tuna, sweet green peas, and a creamy sauce all baked together under a golden layer of melty cheese and crispy fried onions, it’s the ultimate comfort food. Whether you’re feeding a family or just want plenty of leftovers, this simple baked tuna casserole is a go-to recipe you’ll want to make again and again.

Why You’ll Love Tuna Casserole

• Quick and easy to make: This casserole comes together in just minutes with simple pantry ingredients. No fancy techniques or complicated prep—just mix, bake, and enjoy. It’s perfect for busy weeknights when you want something homemade without the hassle. You can even prep it ahead to make dinnertime even easier.

• Classic comfort food flavor: The creamy soup and melted Cheddar cheese create a rich, savory base that pairs perfectly with tuna and pasta. The crispy fried onions on top add just the right crunch. Every bite is warm and satisfying. It’s that nostalgic casserole flavor everyone loves!

• Family-friendly dinner: Even picky eaters will enjoy this cheesy, creamy dish. The green peas add a pop of sweetness and color without overpowering the flavors. It’s a great way to sneak in some veggies without any complaints. This is a dish the whole family can agree on.

• Perfect for leftovers: This casserole tastes just as good reheated the next day. The flavors continue to meld and deepen, making it a great meal prep option. Store it in the fridge and enjoy an easy lunch or dinner later in the week. Nothing goes to waste!

• Budget-friendly ingredients: Tuna, pasta, soup, and peas are affordable staples most people already have on hand. You don’t need anything fancy to make a hearty, filling meal. It’s proof that delicious food doesn’t have to be expensive. Simple ingredients come together to make something truly satisfying.

Ingredients For Tuna Casserole

• Cooked macaroni – A short pasta like elbow macaroni holds the creamy sauce perfectly.

• Canned tuna – Drained and flaked, this adds protein and classic flavor to the dish.

• Condensed cream of chicken soup – Makes the casserole rich, creamy, and full of comforting flavor.

• Canned green peas – Adds a touch of sweetness and color; just drain before mixing in.

• Shredded Cheddar cheese – Melts beautifully for a cheesy, gooey topping.

• French fried onions – Adds a crispy, golden finish on top for extra texture and flavor.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Tuna Casserole

• 9×13-inch baking dish – This is the perfect size for baking the casserole evenly.

• Saucepan – Used to cook the macaroni before assembling the casserole.

• Colander – Handy for draining both the cooked pasta and canned peas.

• Mixing spoon – Makes it easy to stir everything together right in the baking dish.

• Measuring cups – Useful for portioning out the macaroni and shredded cheese.

How To Make Tuna Casserole

• Cook the macaroni according to the package directions and drain it well.

• In your baking dish, mix the cooked macaroni with the drained tuna, green peas, and condensed cream of chicken soup.

• Stir everything together until the ingredients are evenly combined.

• Sprinkle shredded Cheddar cheese over the top of the casserole.

• Bake it in the oven at 350°F for about 25 minutes, or until the edges are bubbly and the cheese is melted.

• Add the crispy fried onions on top, then return the dish to the oven for another 5 minutes.

• Once the topping is golden brown, take it out and serve hot!

Serving Suggestions

• A fresh garden salad with lettuce, tomato, and cucumber balances the richness of the casserole.

• Serve with homemade cheesy garlic bread or fluffy dinner rolls, perfect for soaking up every bit of that creamy sauce.

• For extra creaminess, add a dollop of sour cream or a sriracha mayo for a spicy kick, these make great toppings.

• Divide into individual containers for easy lunches during the week.

• Serve with side vegetables, like roasted broccoli and carrots or crispy green beans, to complement this dish nicely.

Tips For Success

• Cook pasta just until al dente – Slightly firm pasta holds up better when baked and won’t turn mushy. Drain it well to prevent a watery casserole.

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• Drain the tuna completely – Whether you use tuna in oil or water, be sure it’s well-drained so it doesn’t thin out the sauce. Flake it with a fork so it mixes evenly throughout the dish.

• Add peas for color and sweetness – Canned green peas bring a pop of color, a soft texture, and a mild sweet flavor. Be sure to drain them before adding to keep everything from getting soggy.

• Mix in extra veggies carefully – You can add frozen corn, sautéed mushrooms, or chopped broccoli. Just don’t overload the casserole or it may not cook evenly.

• Add fried onions at the end – For that perfect golden crunch, wait until the last 5 minutes of baking to sprinkle on the onions. This keeps them from getting too dark or soft.

• Want it cheesier? – Mix a little extra shredded cheese into the macaroni before baking. Mozzarella, Colby Jack, or a blend work well if you don’t have Cheddar.

• Let it rest before serving – After baking, give the casserole 5 to 10 minutes to cool slightly and firm up. It’ll be easier to scoop and will hold together better.

• Great for meal prep – Store leftovers in the fridge for up to 3 days. It reheats beautifully in the microwave or oven.

Variations And Substitutions

• Swap the pasta – Macaroni is classic, but you can use rotini, penne, or egg noodles instead. Just be sure to cook them al dente, so they don’t get too soft when baked. Whole wheat or gluten-free pasta works too, depending on your needs.

• Try different soups – Cream of chicken soup adds a rich base, but cream of mushroom or cream of celery are great alternatives. These swaps can easily make the dish vegetarian or add more earthy flavor. For a lighter version, use a reduced-fat or low-sodium option.

• Switch up the cheese – Cheddar cheese gives a sharp, melty topping, but you can use mozzarella, Monterey Jack, Swiss, or a pre-shredded cheese blend. For a smoky flavor, try smoked Gouda or a sprinkle of Parmesan.

• Add more vegetables – Besides peas, you can mix in sautéed onions, carrots, bell peppers, spinach, corn, or mushrooms. Just lightly cook harder veggies before adding them to make sure they bake evenly. Frozen mixed veggies work well too and save time.

• Make it creamy without soup – If you want to skip canned soup, you can make a quick homemade sauce with butter, flour, milk, and a bit of broth or cream. This gives you more control over the flavor and ingredients.

• Use other proteins – Not a fan of tuna? Swap it with canned chicken, cooked ground turkey, or even rotisserie chicken. It’s still quick, easy, and just as filling.

• Make it dairy-free – Use a dairy-free condensed soup and plant-based cheese to make a dairy-free version. Many vegan cheese options melt well and taste great in casseroles.

• Make it low-carb – Substitute the pasta for steamed cauliflower florets or low-carb pasta alternatives. It still delivers that creamy, cheesy goodness with fewer carbs.

• Add a crunchy topping twist – If you don’t have French fried onions, try crushed Ritz crackers, breadcrumbs, or even potato chips. Mix them with a little melted butter before sprinkling on top for a golden, crispy finish.

Storage and Reheating

• Refrigerator – Let the casserole cool completely, then cover the baking dish with foil or transfer portions to airtight containers. Store in the fridge for up to 3 days.

• Freezer – To freeze, portion into freezer-safe containers or wrap the entire dish tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

• Reheating – For best results, reheat individual portions in the microwave until hot (about 1–2 minutes per serving). If reheating the whole dish, cover it with foil and warm it in a 350°F oven for about 20–25 minutes, or until heated through. Add a few extra fried onions on top before serving for that fresh-out-of-the-oven crunch!

Frequently Asked Questions

Can I make tuna casserole ahead of time?

Yes! You can assemble the casserole ahead of time, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. When you’re ready to cook, remove it from the fridge while the oven preheats. You may need to add 5–10 extra minutes to the baking time since it’s starting out cold.

What type of tuna should I use?

Canned tuna in water or oil both work well for this recipe. Tuna in water is lighter and less oily, while tuna in oil has a richer flavor. Just make sure to drain it thoroughly before adding it to the casserole. Solid white albacore or chunk light tuna are both great options.

Can I freeze tuna casserole?

Absolutely! Tuna casserole freezes very well. You can freeze the entire dish or portion it out into freezer-safe containers. Let it thaw overnight in the fridge before reheating it in the microwave or oven for best texture.

How do I make this recipe healthier?

To make a lighter version, use whole wheat pasta and reduced-fat or low-sodium cream soup. You can also reduce the amount of cheese or use a light cheese alternative. Adding extra vegetables like spinach or broccoli can boost the nutrition without changing the flavor much. Be sure to use a light hand with the fried onions if you’re watching calories.

What can I use instead of French fried onions?

If you don’t have French fried onions, there are several tasty alternatives. Crushed Ritz crackers, seasoned breadcrumbs, potato chips, or even cornflakes mixed with melted butter make great crunchy toppings. Just sprinkle them on during the last few minutes of baking so they crisp up perfectly. You can even skip the topping if you prefer a simpler version.

Is this recipe gluten-free?

It’s not naturally gluten-free, but you can easily make it gluten-free by using gluten-free pasta and a gluten-free condensed soup. Also be sure to check the label on the fried onions—some brands contain wheat. With those simple swaps, you can enjoy a delicious gluten-free tuna casserole.

Can I use fresh vegetables instead of canned or frozen?

Yes! If you prefer to use fresh vegetables, just lightly cook them before adding them to the casserole. This helps them soften and cook evenly during baking. Steamed broccoli, sautéed mushrooms, or blanched green beans are great options. Be sure to drain off any excess moisture before mixing them in.

What kind of cheese works best?

Sharp Cheddar cheese is classic and melts beautifully. But feel free to try other cheeses like mozzarella, Monterey Jack, Swiss, or Colby Jack. You can even mix cheeses for extra flavor. Just make sure the cheese you choose melts well.

Can I use canned chicken instead of tuna?

Yes, canned chicken is a great substitute if you’re not a fan of tuna. It’s mild in flavor and works perfectly in this recipe. Just drain it and flake it into the casserole the same way you would with tuna. Rotisserie chicken or leftover cooked chicken also work well.

How can I add more flavor to the casserole?

For a flavor boost, try adding a dash of garlic powder, onion powder, or dried herbs like parsley or thyme. You can also stir in a little Dijon mustard or a splash of milk for more creaminess. Mixing in sautéed onions or mushrooms can add savory depth. A few red pepper flakes give it a mild kick if you like a little heat.

Other Easy Tuna Recipes

Mediterranean Tuna Bowl – This fresh and flavorful tuna bowl is loaded with veggies, olives, and protein for a satisfying Mediterranean-inspired meal.

Subway-Style Tuna Sandwich – Recreate the classic Subway tuna sandwich at home with creamy tuna and your favorite sub toppings on soft bread.

Tuna Ceviche with Canned Tuna – This quick no-cook ceviche uses canned tuna, lime juice, and crunchy veggies for a refreshing, zesty dish.

Tuna Salad with Greek Yogurt – A healthier twist on traditional tuna salad made with creamy Greek yogurt and crisp vegetables.

Avocado Tuna Lettuce Wraps – These low-carb wraps are filled with creamy tuna and avocado for a light, fresh, and mayo-free lunch.

Tuna Sandwich with Crunchy Veggies – A classic tuna sandwich with added crunch from fresh celery, onions, and bell peppers.

Tuna Egg Avocado Salad – This protein-packed salad combines tuna, hard-boiled eggs, and avocado for a filling keto-friendly meal.

More Main Dish Recipes

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• Black Pepper Beef Stir Fry
• Stuffed Pasta Shells with Spinach and Ricotta