Best Tuna Casserole
This easy tuna casserole—truly the Best Tuna Casserole Recipe—is a fresh twist on the comforting classic we all grew up with. Made with creamy ricotta, savory Parmesan cheese, sweet peas, and fresh green onions, this cozy baked pasta dish is rich, flavorful, and perfect for busy weeknights or casual family dinners. It’s simple to make, incredibly satisfying, and the kind of nostalgic comfort food everyone comes back for seconds of.
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!
What is Tuna Casserole?
What is tuna casserole? It’s the ultimate comfort food casserole made with tender pasta, creamy sauce, tuna, and a mix of flavorful add-ins baked together until hot and bubbly. This version is especially family-friendly—kids and teens love it—and it’s easy to customize, too. For a spicy twist, simply add a drained can of fire-roasted tomatoes for extra flavor and a little kick. Serve this cozy casserole with a crisp green salad and hot herb bread for an easy, satisfying dinner everyone will enjoy.
Ingredients Needed
- Whole wheat pasta: DeLallo’s is the best for great texture and flavor
- Solid white albacore tuna: Packed in water and drained well
- Ricotta cheese: I love using BelGioioso for a creamy, rich casserole
- Peas: Use frozen or fresh peas for sweetness and color
- Green onions: Add fresh flavor and a little bite
- Milk: Helps create a creamy, smooth casserole sauce
- Salt and pepper: Season to taste
- Parmesan cheese: Adds savory, cheesy goodness throughout the casserole
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.
How do you make Tuna Casserole?
- Cook pasta following package directions. Drain and set aside.
- Mix in a large bowl the drained tuna, ricotta cheese, milk 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.
Sandy’s 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 recipes
- A skinny twist – Skinny Tuna Noodle Casserole
- Try all of our tuna recipes!
- Mexican Tuna Salad
- Tuna Sliders
- Tuna Noodles Potluck Dish!
Get the Recipe:
Best 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
- ½ cup milk
- 16 oz. frozen or fresh peaspeas
- ½ cup green onion
- Salt and pepper to taste
- 1 cup Parmesan cheese
Equipment
Instructions
- Cook pasta following package directions. Drain and set aside.
- Mix in a large bowl the drained tuna, ricotta cheese, milk 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
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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...
Hello!
The flavor of this is very good but mine didn’t bubble at all. I wondered how a recipe with no liquid could ever get bubbly. When I reheat it I am going to add 1/2 cup of milk. Otherwise I love it. Thank you!
Yes, add 1/2 cup o milk! :)
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!