10 Delicious Tuna Casserole Recipes That Feed the Whole Family

When you need a budget-friendly dinner that satisfies everyone, tuna casserole deserves a spot in your rotation.

This humble dish combines pantry staples with fresh elements to create comfort food that’s greater than the sum of its parts.

You’ll find these ten variations offer something for every palate—from the classic potato chip-topped version you remember from childhood to globally-inspired twists that might surprise you.

Each recipe serves 4-6 people and can be prepped ahead for those hectic weeknights when cooking feels impossible.

10 Delicious Tuna Casserole Recipes That Feed the Whole Family

This hearty tuna casserole combines tender egg noodles with flaky tuna and vegetables in a creamy sauce, topped with crunchy breadcrumbs for a complete family meal.

Ingredients:

• 12 oz egg noodles
• 2 (5 oz) cans tuna in water, drained
• 1 cup frozen peas
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cups cream of mushroom soup
• 1 cup milk
• 1 cup cheddar cheese, shredded
• 1 cup breadcrumbs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried parsley
• Salt and pepper to taste

Instructions:

Step 1: Preheat oven to 375°F. Cook egg noodles according to package directions until al dente, drain and set aside.

Step 2: In a large skillet, heat olive oil over medium heat. Sauté onions and mushrooms until soft, about 5 minutes.

Step 3: In a large bowl, combine noodles, tuna, peas, sautéed vegetables, cream of mushroom soup, milk, and half the cheese.

Season with garlic powder, parsley, salt, and pepper.

Step 4: Transfer mixture to a greased 9×13 inch baking dish. Top with remaining cheese and breadcrumbs.

Step 5: Bake uncovered for 25-30 minutes until golden and bubbly. Let stand for 5 minutes before serving.

Nutrition:

• Calories: 385 per serving
• Protein: 22g
• Carbohydrates: 42g
• Fat: 15g
• Fiber: 3g
• Sodium: 560mg
• Serves: 6-8 people

Classic Creamy Tuna Noodle Casserole With Potato Chip Topping

This comforting tuna casserole combines tender egg noodles, flaky tuna, and peas in a creamy sauce topped with crunchy potato chips for the perfect weeknight dinner.

Ingredients:

• 8 oz egg noodles
• 2 cans (5 oz each) chunk light tuna in water, drained
• 1 cup frozen peas
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup plain yogurt
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1/2 tsp dried dill
• Salt and pepper to taste
• 2 cups potato chips, lightly crushed

Instructions:

Step 1: Preheat oven to 375°F. Cook egg noodles according to package instructions until al dente, drain and set aside.

Step 2: In a large skillet, heat olive oil over medium heat. Sauté onion and celery until soft, about 5 minutes.

Step 3: In a large bowl, combine cooked noodles, tuna, peas, and sautéed vegetables.

Step 4: In a separate bowl, mix soup, milk, yogurt, 1/2 cup cheese, garlic powder, dill, salt and pepper. Pour over noodle mixture and gently fold to combine.

Step 5: Transfer to a greased 9×13 inch baking dish. Top with remaining cheese and crushed potato chips.

Step 6: Bake uncovered for 25-30 minutes until bubbly and golden. Let rest for 5 minutes before serving.

Nutrition:

• Calories: 385 per serving
• Protein: 23g
• Carbohydrates: 42g
• Fat: 15g
• Fiber: 3g
• Sodium: 620mg
• Serving size: 1/6 of casserole

Mediterranean Tuna Casserole With Olives and Feta

This Mediterranean-inspired tuna casserole combines flaky tuna with briny olives, creamy feta cheese, and aromatic herbs for a delicious weeknight dinner that’s ready in under an hour.

Ingredients:

• 8 oz whole wheat pasta (penne or fusilli)
• 2 cans (5 oz each) tuna in water, drained
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 1 cup vegetable broth
• 1/2 cup Greek yogurt
• 1 cup crumbled feta cheese, divided
• 1/4 cup chopped fresh parsley

Instructions:

Step 1: Preheat oven to 375°F. Cook pasta according to package directions until al dente. Drain and set aside.

Step 2: Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

Step 3: Add bell pepper and cook for 2-3 minutes. Stir in tomatoes, olives, tomato paste, oregano, thyme, and red pepper flakes.

Step 4: Pour in vegetable broth and simmer for 5 minutes until slightly reduced. Remove from heat and stir in Greek yogurt and half the feta cheese.

Step 5: Fold in the cooked pasta and tuna. Transfer to a 9×13 baking dish and sprinkle with remaining feta cheese.

Step 6: Bake for 15-20 minutes until bubbly and golden. Garnish with fresh parsley before serving.

Nutrition:

• Calories: 380 per serving
• Protein: 28g
• Carbohydrates: 42g
• Fat: 12g
• Fiber: 6g
• Sodium: 580mg

Cheesy Tuna and Broccoli Bake With Crispy Breadcrumb Crust

This comforting tuna casserole combines flaky tuna with tender broccoli under a blanket of cheese and crunchy breadcrumbs for a satisfying family meal.

Ingredients:

• 2 cans (5oz each) tuna in water, drained
• 3 cups broccoli florets, chopped
• 2 cups cooked pasta (rotini or penne)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1 cup panko breadcrumbs
• 3 tablespoons butter, melted
• 1 teaspoon dried herbs (thyme or oregano)
• Salt and pepper to taste

Instructions:

Step 1: Preheat oven to 375°F. Lightly grease a 9×13 baking dish.

Step 2: Steam broccoli until just tender, about 3-4 minutes. Drain and set aside.

Step 3: In a large saucepan, heat olive oil over medium heat. Sauté onion for 3 minutes until softened. Add garlic and cook for 30 seconds.

Step 4: Sprinkle flour over the onion mixture and stir for 1 minute. Gradually whisk in milk and bring to a simmer until sauce thickens.

Step 5: Remove from heat and stir in 1½ cups cheese until melted. Add tuna, broccoli, pasta, and seasonings.

Step 6: Transfer mixture to prepared baking dish. In a small bowl, combine breadcrumbs, melted butter, remaining cheese, and herbs. Sprinkle evenly over casserole.

Step 7: Bake for 20-25 minutes until golden and bubbly. Let stand 5 minutes before serving.

Nutrition:

• Calories: 410 per serving
• Protein: 28g
• Fat: 19g
• Carbohydrates: 32g
• Fiber: 3g
• Sodium: 520mg
• Serving size: 1/6 of casserole

Southwestern Tuna Casserole With Black Beans and Corn

This zesty Southwestern tuna casserole combines the protein of tuna with the flavors of Mexico. Black beans and corn add texture and nutrition to this family-friendly dish that’s ready in under an hour.

Ingredients:

• 2 cans (5 oz each) chunk light tuna in water, drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 cups cooked egg noodles
• 1/4 cup crushed tortilla chips
• Fresh cilantro for garnish (optional)

Instructions:

Step 1: Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish.

Step 2: In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes.

Add garlic and cook for 30 seconds more.

Step 3: Stir in chili powder, cumin, and oregano. Cook for 1 minute to bloom the spices.

Step 4: Add tuna, black beans, corn, soup, and milk. Stir to combine and simmer for 3 minutes.

Step 5: Fold in cooked noodles and half the cheese. Transfer mixture to prepared baking dish.

Step 6: Top with remaining cheese and crushed tortilla chips. Bake for 25-30 minutes until bubbly and golden.

Step 7: Let stand for 5 minutes before serving. Garnish with cilantro if desired.

Nutrition:

• Calories: 320 per serving
• Protein: 25g
• Carbohydrates: 35g
• Fat: 11g
• Fiber: 6g
• Sodium: 580mg
• Serves: 6

Asian-Inspired Tuna Rice Casserole With Ginger and Sesame

This fragrant casserole combines tender tuna with jasmine rice, fresh ginger, and toasted sesame for an Asian-inspired comfort dish that’s both satisfying and light.

Ingredients:

• 2 cans (5 oz each) chunk light tuna, drained
• 3 cups cooked jasmine rice
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup snap peas, halved
• 3 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 cup vegetable broth
• 1 tablespoon toasted sesame seeds
• 1 cup shredded carrots
• ½ cup sliced water chestnuts

Instructions:

Step 1: Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish.

Step 2: In a large bowl, combine tuna, rice, bell pepper, snap peas, carrots, water chestnuts, and half the green onions.

Step 3: In a small saucepan, heat sesame oil over medium heat. Add ginger and garlic, sautéing for 30 seconds until fragrant.

Step 4: Add soy sauce, rice vinegar, and vegetable broth to the saucepan. Bring to a simmer for 1 minute.

Step 5: Pour the liquid mixture over the tuna-rice mixture and stir gently to combine.

Step 6: Transfer to the baking dish, cover with foil, and bake for 20 minutes.

Step 7: Remove foil, sprinkle with sesame seeds, and bake for another 10 minutes until top is slightly crispy.

Step 8: Garnish with remaining green onions and serve hot.

Nutrition:

• Calories: 320 per serving
• Protein: 18g
• Carbohydrates: 42g
• Fat: 8g
• Fiber: 4g
• Sodium: 480mg

Veggie-Packed Tuna Quinoa Casserole for Healthier Appetites

This nutrient-dense casserole combines protein-rich tuna and quinoa with a colorful medley of vegetables for a satisfying, wholesome meal that’s perfect for health-conscious eaters.

Ingredients:

• 2 cups cooked quinoa
• 2 cans (5oz each) tuna in water, drained
• 1 cup broccoli florets, chopped
• 1 red bell pepper, diced
• 1 cup spinach, chopped
• 1 medium zucchini, diced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup low-fat Greek yogurt
• 1 cup low-sodium vegetable broth
• 2 tbsp olive oil
• 1 cup shredded mozzarella cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

Step 1: Preheat oven to 375°F and lightly grease a 9×13 baking dish.

Step 2: Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until translucent, about 3 minutes.

Step 3: Add broccoli, bell pepper, and zucchini. Cook until vegetables begin to soften, about 5 minutes.

Step 4: Stir in spinach until wilted. Remove from heat.

Step 5: In a large bowl, combine cooked quinoa, tuna, vegetable mixture, Greek yogurt, vegetable broth, and seasonings.

Step 6: Transfer mixture to the prepared baking dish, sprinkle with mozzarella cheese.

Step 7: Bake for 25-30 minutes until bubbly and cheese is golden brown.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 5g
• Sodium: 380mg
• Serves: 6

Spicy Buffalo Tuna Casserole With Blue Cheese Crumbles

This zesty tuna casserole combines the boldness of buffalo sauce with creamy pasta and flaky tuna, topped with tangy blue cheese for a delicious twist on a classic comfort dish.

Ingredients:

• 8 oz pasta (penne or elbow macaroni)
• 2 cans (5 oz each) chunk light tuna, drained
• 1 cup celery, diced
• ½ cup red bell pepper, diced
• ⅓ cup green onions, chopped
• ¼ cup buffalo hot sauce
• 1 cup Greek yogurt
• 1 cup cheddar cheese, shredded
• ¾ cup blue cheese crumbles
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• ½ cup panko breadcrumbs

Instructions:

Step 1: Preheat oven to 375°F. Cook pasta according to package directions until al dente, then drain.

Step 2: In a large bowl, combine tuna, celery, bell pepper, and green onions.

Step 3: In a separate bowl, mix buffalo sauce, Greek yogurt, ½ cup cheddar cheese, ¼ cup blue cheese, garlic powder, and black pepper.

Step 4: Add the pasta to the tuna mixture, then pour in the sauce mixture and gently combine until evenly coated.

Step 5: Transfer to a greased 9×13 baking dish. Sprinkle with remaining cheddar cheese and blue cheese crumbles.

Step 6: In a small bowl, mix panko breadcrumbs with olive oil and sprinkle over the casserole.

Step 7: Bake for 25-30 minutes until golden and bubbly. Let rest for 5 minutes before serving.

Nutrition:

• Calories: 375 per serving
• Protein: 24g
• Carbohydrates: 32g
• Fat: 16g
• Fiber: 2g
• Sodium: 650mg
• Servings: 6

Tuna Shepherd’s Pie With Mashed Potato Topping

This hearty tuna shepherd’s pie combines flaky tuna with vegetables under a creamy mashed potato topping. Perfect for family dinners, it’s both comforting and nutritious.

Ingredients:

• 2 cans (5 oz each) tuna in water, drained
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1½ cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 4 large potatoes, peeled and cubed
• ¼ cup milk
• 2 tablespoons butter
• ½ cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

Step 1: Preheat oven to 375°F. Boil potatoes in salted water until tender, about 15 minutes.

Step 2: Meanwhile, heat olive oil in a large skillet. Add onion and carrots, cooking until softened, about 5 minutes. Add garlic and cook for 30 seconds.

Step 3: Sprinkle flour over vegetables and stir for 1 minute. Gradually add broth and soy sauce, stirring until thickened. Add thyme, peas, and flaked tuna. Season with salt and pepper.

Step 4: Drain potatoes and return to pot. Add milk and butter, then mash until smooth. Season with salt and pepper.

Step 5: Transfer tuna mixture to a 2-quart baking dish. Spread mashed potatoes evenly on top and sprinkle with cheese.

Step 6: Bake for 25-30 minutes until golden and bubbling. Let stand 5 minutes before serving.

Nutrition:

• Calories: 320 per serving
• Protein: 24g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 4g
• Sodium: 480mg

Curry Coconut Tuna Casserole With Sweet Peas

This quick and flavorful casserole combines the richness of coconut milk with aromatic curry spices, tender tuna, and sweet peas for a comforting meal ready in under an hour.

Ingredients:

• 2 cans (5 oz each) tuna, drained
• 1 can (14 oz) coconut milk
• 1 cup frozen sweet peas
• 2 cups cooked rice
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• ½ teaspoon ground ginger
• 1 cup shredded mozzarella cheese
• ½ cup panko breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

Step 2: In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds.

Step 3: Stir in curry powder, turmeric, and ginger. Cook for 1 minute until fragrant.

Step 4: Add coconut milk and bring to a simmer. Stir in tuna, peas, and cooked rice. Season with salt and pepper.

Step 5: Transfer mixture to prepared baking dish. Top with shredded cheese and panko breadcrumbs.

Step 6: Bake for 20-25 minutes until golden and bubbly. Let stand for 5 minutes before serving. Garnish with cilantro if desired.

Nutrition:

• Calories: 380 per serving
• Protein: 22g
• Carbohydrates: 28g
• Fat: 20g
• Fiber: 3g
• Sodium: 410mg
• Serving size: 1 cup (recipe serves 6)

Final Thoughts

You’ve now crossed the finish line with these ten tuna treasures, each vessel symbolizing comfort in its most accessible form.

You’ll find your family’s anchor dish among these options, whether it’s the classic crunchy-topped casserole or the globally-inspired curry coconut variation.

Don’t underestimate these humble ingredients—when combined, they create the ultimate family table conductor, harmonizing convenience with nourishment in every fork-tender bite.

Your weeknight dinner rotation just found its cornerstone.