Best Tuna Casserole
This easy tuna casserole–Best Tuna Casserole Recipe–is a twist on the “classic” using ricotta, Paremesan cheese, peas, and green onions.
This casserole recipe is a simple version of the classic, the recipe my mom used to make. This quick and easy dinner recipe is on the table in 35 minutes–a perfect dinner for when you have a busy day! We love this healthy version, because it uses whole wheat pasta and no canned soup!
Best Tuna Casserole
When you hear your boys (or young men) say, “Mom! How can I make this recipe?” it makes a mama’s heart sing! This is a pure comfort dish, and even kids (and teens) love it. You can make a spicy tuna casserole, by adding a can of fire roasted tomatoes (drained). Serve this casserole with a green salad and hot herb bread.
Why I love this recpe
- It makes a great weeknight meal.
- Simple ingredients.
- Comes together quickly.
If I had to name one dish that takes me right back to my childhood, it would be a tuna casserole. This time we use ricotta cheese and Parmesan for this cheesy dish (no canned soup).
Can you make tuna casserole ahead of time?
Yes! You can prep this a day or two in advance, keep in the fridge, and then bake when you’re ready for dinner. This also makes a great potluck dish, or a meal to bring to a family in need.
Do I have to cook the noodles before baking?
For this recipe, you have to cook (boil) the whole wheat noodles before you assemble the ingredients. We recommend cooking them al dente (slightly firm) because they will continue to cook in the casserole. Do not just add them in dry.
Gather these ingredients
- Whole wheat pasta: DeLallo’s is the best
- Tuna: solid white albacore packed in water
- Ricotta cheese: we use BelGioioso
- Peas: use frozen or fresh
- Green onion
- Salt and pepper
- Parmesan cheese
How do you make this recipe?
- Cook pasta following package directions. Drain and set aside.
- Mix in a large bowl the drained tuna, ricotta cheese, and green onions. Add in the pasta and gently stir. Salt and pepper {heavily} to taste.
- Add the peas last and gently stir.
- Place the mixture in a prepared (sprayed) 9×13 pan. Cover with Parmesan cheese. Bake until heated through, bubbly, and cheese is golden brown on top.
Cooking at the end of the day, sometimes I feel myself spiraling down. I want to put something healthy on the table, yet tasty, and I don’t want to waste time or money on ingredients. I’m not happy with myself when I wait until the last minute to prepare dinner for my family, but sometimes this {life} happens. I’m always giddy when my meal turns out.
Tips and substitutions:
- You can use your favorite kind of pasta. We think “whole wheat” is the best. We love the nutty flavor.
- Swap out the Parmesan cheese for another white cheese, like Jack, or white Cheddar cheese.
- Add mixed vegetables instead of peas.
- Try canned chicken instead of tuna!
- You can make a spicy tuna casserole, by adding a can of fire roasted tomatoes (drained).
- The peas really “make” this recipe. The peas and cheese and pasta with the tuna is what makes it a classic!
More tuna casserole recipes
Join my lovely friends for their SPIN on the classic Tuna Casserole:
A skinny twist – Skinny Tuna Noodle Casserole
A crock pot version, Tuna Noodle Casserole
Okay, it’s not a casserole, but The Pioneer Woman makes this yummy recipe with tuna!
Try all of our tuna recipes!
Get the Recipe:
Tuna Casserole
Ingredients
- 1 pound Whole wheat pasta, DeLallo’s is the best
- 2 5 oz. cans tuna, solid white albacore packed in water, drained
- 16 oz. ricotta cheese, I use BelGioioso
- 16 oz. frozen or fresh peaspeas
- ½ cup green onion
- Salt and pepper to taste
- 1 cup Parmesan cheese
Instructions
- Cook pasta following package directions. Drain and set aside.
- Mix in a large bowl the drained tuna, ricotta cheese, and green onions. Add in the pasta and gently stir. Salt and pepper {heavily} to taste.
- Add the peas last and gently stir.
- Place the mixture in a prepared (sprayed) 9×13 pan. Cover with Parmesan cheese. Bake at 350 for 20 minutes, or until heated through, bubbly, and cheese is golden brown on top.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I saw a couple questions about how much pasta, and didn’t see the answer.
I used egg noodles which come in a 1 lb. bag, and kind of eye-balled about 3/4 of the bag. It make an enormous amount of food! And very yummy! I also added a bit of italian seasoning and tried not to use a lot of salt.
Yes, you can use egg noodles, too. We like the heartiness of whole wheat pasta. Use one pound!
Hi!
I’ve been a blog reader for awhile but never commented….I think. ;-)
Your boards caught my eye and I send them to friends, who are in awe like me .
I wanted to write to tell you how I look forward to your posts.
I really needed your kind words and compassion that you insert in all your posts. For the past , many months I always look for your posts in my inbox.
I just wanted to say how much I appreciate you and your great , zest for life attitude.
Your daughter and family is lovely as well.
Thank you for being you.
Kathryn
PS I just read your tuna blog post after I got finished making a tuna pasta salad. I am going to make this recipe too >>> Best Tuna Casserole Recipe. What a great post, to use our staples. I see this is not going to be a private post but public.
Thanks Kathryn, I’m so glad you enjoy the RE posts! :)
Yes, how much pasta?
One pound!
sounds delicious– but how much pasta?
One pound of whole wheat pasta!
There is nothing quite like a good tuna casserole. I love it :) Think I’ll have to add it to my list of things to make this next payday!
I really don’t think you can go wrong with a good old fashioned tuna casserole! And upping the ante with whole wheat noodles is a sneaky upgrade.
I’m giving this one a try this afternoon…I’ll be bringing it to work tomorrow for lunch to share with my husband! I just know it will be delish!
Love that you made this classic dish a little healthier. I need to make this soon.
-Jamie
Such a great meal, totally my kind of comfort food!
This sounds like how I cook most of the time!! Take whatever you have on hand and create a masterpiece!! (Well, at least something nutritious and delicious!) :)
This is a great version of an old favorite. I am a clean as you go cook.
I do not like facing a big mess at the end of the endeavor. Yep, when your kids want to cook with you, it is wonderful.
I love your twist on a classic recipe here. Tuna casserole is one of my absolute faves!
Tuna Casserole is always – ALWAYS – the final stand by, go-to, willing partner sort of recipe…
For me – away.
I like it – but not that much… again, it one of those ” if I don’t know of anything else to make and there is nothing else to consider making instead”… I’ll whip this one up.
One of the memories I have of this recipe is my Mother using up leftover, potato chips – as the crumb topping. I think of it almost every time we get to the bottom of a chip bag…wondering, if I should save the “crumbs” for a hearty tuna noodle casserole…..
Hi Sandy…..this sounds so good….went to print it out and it says no criteria to print. Is there a problem with the way you have it set up? Never have a problem before.
Thanks for checking…
Jan