Cheesy Tuna Casserole
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
403 kcal
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Course
Main Course
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Cuisine
Mediterranean, American
Cheesy Tuna Casserole
Description
The Cheesy Tuna Casserole brings together cooked pasta and tuna with sautéed vegetables like onion, bell pepper, and celery. Two variations show a tomato-based casserole and another with cream of mushroom soup and green peas. The dish is baked until the cheese topping melts and browns, creating a satisfying golden crust. The simmering of tomatoes with garlic and herbs or the creamy mushroom soup adds savory layers. Textures range from tender pasta and vegetables to gooey cheese topping.
It serves well as a filling lunch or dinner, offering a blend of protein from tuna and carbohydrates from pasta. The casserole can be prepared ahead and baked when needed, making it convenient for meal planning. The baked cheese topping adds an appealing texture contrast to the soft casserole.
To ensure best results, pasta is cooked al dente to avoid overcooking during baking. Tuna packed in oil should be rinsed to reduce excess oiliness. Covering the casserole with foil during the first half of baking prevents drying out, and broiling briefly can add a golden crust. Leftovers store well in the refrigerator for up to three days.
Ingredients
Tuna Casserole With Tomatoes
- 10 ½ ounces pasta 300g
- 1 tablespoon olive oil
- 1 cup onion or 1 onion, peeled and diced, frozen, diced
- 1 cup bell pepper or 1 fresh one, deseeded and diced, frozen diced
- 1 teaspoon garlic minced
- 1 teaspoon Greek seasoning or dried oregano
- 28 ounces diced tomatoes 800g
- 17 ounces tuna drained, 240g
- 6 ounces mozzarella cheese shredded, 170g
Cheesy Tuna Casseole with Egg Noodles
- 1 pound egg noodles dry, 453g
- 1 onion diced
- 1 celery diced, stalk
- 1 tablespoon olive oil
- 10 ounces tuna two 5-ounce cans, drained, 284g
- 1 ⅓ cups cheddar cheese grated, 110g
- ½ teaspoon Italian seasoning
- ⅓ teaspoon salt
- ⅓ teaspoon smoked paprika
- ⅓ teaspoon garlic powder
- ⅓ teaspoon black pepper
- 10 ½ ounces cream of mushroom soup 1 can, 298g
- ½ cup green peas frozen, 72g
- ½ cup panko breadcrumbs 60g
- 2 tablespoons parsley optional for garnish, chopped
Instructions
Tuna Casserole with Tomatoes
- Preheat the oven to 400 degrees F / 200 degrees C.
- Cook the pasta according to the packet instructions until al dente.
- Heat the oil in a frying pan, add the onion and pepper cook for about 5 minutes, until soft.
- Stir in the garlic for 30 seconds until fragrant and mix in the diced tomatoes and simmer for 15 minutes.
- Remove from the heat, stir in the cooked pasta and tuna and transfer into a casserole dish.
- Add the cheese on top and bake for 20 minutes until the cheese is melted.
Cheesy Tuna Casserole with Green Peas
- Preheat the oven to 350 degrees F / 180 degrees C and cook the pasta according to the package directions.
- Heat olive oil in a medium skillet and sauté the onion and celery for 5-6 minutes, until tender.
- While the onions and celery cook, combine the pasta, tuna, 1 cup of cheese, salt and spices in a large bowl.
- Add in the onions and celery, green peas and mushroom soup and stir until well combined.
- Transfer the mixture to a 9x13 baking dish and bake, uncovered, for 20 minutes.
- Then top the casserole with the remaining cheese and breadcrumbs and bake for 10 minutes, or until the cheese in melted and the casserole is bubbly.
- If desired, garnish with fresh chopped parsley before serving.
Notes
- Cook pasta to al dente as it will continue to soften during baking.
- Drain tuna well; rinse if packed in oil to reduce excess grease.
- Frozen peas can be added directly without thawing.
- Cover casserole with foil during the first half of baking to keep it moist.
- Broil the casserole for a few minutes at the end to achieve a golden crust.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 51mg | 17% |
| Sodium | 548mg | 23% |
| Potassium | 620mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1176IU | 24% |
| Vitamin C | 46mg | 51% |
| Calcium | 223mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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