An Easy Tuna Casserole Recipe

Tuna dishes are how we casse-ROLL!

When it comes to quick dinner solutions, casseroles are definitely my go-to. The idea of just combining everything together, popping it into a ceramic dish, and letting the baking do its thing… how can you get more simple than that?

Today, I’m going to teach you how to make this INCREDIBLY easy tuna casserole recipe. You most likely have all the ingredients available in your kitchen – and if not, they’re budget-friendly, super common, and you can easily add them to you next grocery list.

What Ingredients Do I Need to Make Tuna Casserole?

Many tuna casseroles require rice, but my recipe actually uses pasta as its base. To whip-up my very special, oh-so-easy tuna casserole recipe, you’ll need the following:

• Penne rigate
• Frozen peas
• Canned tuna
• Milk
• Cream of mushroom
• Cheddar cheese
• Bread crumbs

How do I Prevent my Tuna Casserole From Drying Out?

It’s all about moisture! Make sure that your pasta is completely covered with the cream of mushroom and milk mixture (recipe below). Also, be sure to cover your casserole with aluminum foil for the required time.

What Should I Serve With my Tuna Casserole?

When it comes to casserole dinners, we never say no to a side of fresh salad or roasted veggies. These two options offer a great balance to offset any casserole, which is usually heavy in carbs.

How to Make an Easy Homemade Tuna Casserole

Okay, enough with the small talk! Here’s my surefire recipe for an easy-breezy tuna casserole.

Ingredients

• 450 g penne rigate
• 2 cups frozen peas
• 2 170g canned tuna
• 1/3 cup milk
• 1 284mL can cream of mushroom soup
• 1 ¼ cup shredded cheddar cheese, divided
• ½ cup bread crumbs

Directions

Preheat oven to 425 degrees.

Cook the penne rigate according to package’s directions. In the last 5 minutes of its cooking time, add frozen peas. Once cooking time is up, drain pasta and peas and set aside.

Drain tuna and scoop into a large mixing bowl. Add milk, cream of mushroom, ½ cup shredded cheese. Mix thoroughly.

Add drained pasta and peas into the large mixing bowl and mix. Ensure that pasta is completely coated with the tuna mixture.

Add the casserole mixture into a casserole baking dish, about 7in x 10in in size. Cover with aluminum foil. Bake 11-13 minutes.

Remove casserole from oven and remove aluminum foil. Sprinkle with remaining shredded cheese and bread crumbs. Without covering, return to oven for an additional 3 to 5 minutes.

An Easy Tuna Casserole Recipe

This easy tuna casserole recipe is one for thebooks! It’s a simple dinner solution with easy-to-access ingredients, so itmakes for a great weekday meal.

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Course dinner, Main Course

Cuisine American

Servings 6 servings

Ingredients

  

• 450 g penne rigate
• 2 cups frozen peas
• 2 170 g canned tuna
• 1/3 cup milk
• 1 284 mL can cream of mushroom soup
• 1 ¼ cup shredded cheddar cheese divided
• ½ cup bread crumbs

Instructions

 

• Cook the penne rigate according to package’s directions. In the last 5 minutes of its cooking time, add frozen peas. Once cooking time is up, drain pasta and peas and set aside.
• Drain tuna and scoop into a large mixing bowl. Add milk, cream of mushroom, ½ cup shredded cheese. Mix thoroughly.
• Add drained pasta and peas into the large mixing bowl and mix. Ensure that pasta is completely coated with the tuna mixture.
• Add the casserole mixture into a casserole baking dish, about 7in x 10in in size. Cover with aluminum foil. Bake 11-13 minutes.
• Remove casserole from oven and remove aluminum foil. Sprinkle with remaining shredded cheese and bread crumbs. Without covering, return to oven for an additional 3 to 5 minutes.

Keyword casserole, easy dinner, easy meals, tuna, tuna casserole, weeknight dinner, weeknight meal

Are you a fan of casseroles? What kind of casserole would you like to see next?