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
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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...
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!