13 Cozy Tuna Casserole Recipes for Easy Weeknight Dinners

Tuna casserole recipes easy enough for a weeknight all lean on the same four building blocks: canned tuna, a creamy sauce, a starchy base, and a crunchy top. Tuna stays moist in the oven better than most fish, so it keeps its shape while the sauce turns smooth and the edges bake golden. The versions below take that foundation into spicy, Mediterranean, gluten-free, dairy-free, and even air fryer directions.

Start with Classic Tuna Noodle Casserole if you want the old-school bowl, go for Spicy Cajun Tuna Casserole when you need heat, and try Mediterranean Tuna Orzo Casserole for something brighter. The Make Ahead Freezer Tuna Casserole waits in your freezer for the night you forget to plan.

Which Tuna Casserole Should You Make?

Classic Tuna Noodle Casserole

This is the one to make when you want the casserole from childhood, with zero guessing. A can of cream of mushroom soup does the heavy lifting so the sauce is glossy, and the buttered crumbs on top stay shatteringly crisp.

Ingredients (makes 6 servings)

• Egg noodles: 340 g (12 oz)
• Canned tuna, drained and flaked: 300 g (2 x 150 g cans)
• Cream of mushroom soup: 2 x 295 g cans (21 oz)
• Milk: 180 ml (3/4 cup)
• Frozen peas: 150 g (1 cup)
• Sharp cheddar cheese, shredded: 120 g (1 cup)
• Unsalted butter: 3 tbsp
• Panko breadcrumbs: 45 g (1/2 cup)

Instructions

Step 1: Set your oven to 375F (190C). Bring a pot of salted water to a boil and cook the 340 g (12 oz) egg noodles 1 minute less than the package says, then drain them. You want a little bite left because they soften again in the sauce.

Step 2: In the now-empty pot, you stir together the 2 cans of cream of mushroom soup, the 180 ml (3/4 cup) milk, and half the 120 g (1 cup) cheddar. Fold in the drained tuna, the 150 g (1 cup) frozen peas, and the noodles until everything is coated. The mixture will look loose here, which is exactly right.

Step 3: Scrape the mixture into a 9×13-inch baking dish and smooth the top. You can press the noodles in gently, but do not pack them down or you lose the soft center.

Step 4: Melt the 3 tbsp butter in a small bowl and toss with the 45 g (1/2 cup) panko. You scatter the buttery crumbs over the casserole, then the remaining 60 g (1/2 cup) cheddar. Bake for 22 to 25 minutes, until the top is deeply golden and the edges are bubbling.

Step 5: Let the casserole sit 5 minutes so you can slice it clean. Spoon it out hot, and pass extra black pepper at the table because that little bite pulls the whole thing together.

Skillet Tuna Noodle Casserole

When one pan is the goal and you still want that baked crunch, this skillet version skips the oven almost entirely. A quick broiler pass at the end gives you the browned top without waiting on a full bake.

Ingredients (makes 4 servings)

• Wide egg noodles: 225 g (8 oz)
• Canned tuna, drained and flaked: 250 g (2 x 125 g cans)
• Unsalted butter: 3 tbsp
• Yellow onion, finely diced: 1 medium
• All-purpose flour: 3 tbsp
• Chicken or vegetable stock: 480 ml (2 cups)
• Whole milk: 360 ml (1 1/2 cups)
• Frozen mixed vegetables: 150 g (1 cup)
• Sharp cheddar cheese, shredded: 120 g (1 cup)
• Panko breadcrumbs: 30 g (1/3 cup)

Instructions

Step 1: Cook the 225 g (8 oz) noodles in a large deep skillet in salted boiling water, then drain and wipe out the skillet. You want the same pan back for the sauce, so no need to wash it.

Step 2: Melt the 3 tbsp butter in that skillet over medium heat and cook the diced onion until it turns soft, roughly 5 minutes. Whisk in the 3 tbsp flour and let it bubble for 1 minute, then you have a roux that smells nutty.

Step 3: Pour in the 480 ml (2 cups) stock and 360 ml (1 1/2 cups) milk while you whisk. Bring the liquid up to a gentle boil, then drop the heat so it simmers and thickens for 4 to 5 minutes.

Step 4: Fold the drained tuna, the 150 g (1 cup) mixed vegetables, the noodles, and 60 g (1/2 cup) of the cheddar into the sauce. Season with salt and a good few cracks of pepper, and taste because this is your chance to adjust before the topping goes on.

Step 5: Scatter the remaining 60 g (1/2 cup) cheddar and the 30 g (1/3 cup) panko over the top. Slide the skillet under a hot broiler for 2 to 3 minutes, until the crumbs turn deep golden, and you can serve straight from the pan while the edges bubble.

Spicy Cajun Tuna Casserole

This version trades the gentle cream sauce for a tomato-spiked pan of rice that bites back. Cayenne and warm Cajun seasoning wake up the tuna, and a swirl of cream cheese keeps the heat from running away with the dish.

Ingredients (makes 5 servings)

• Long-grain white rice: 300 g (1 1/2 cups)
• Canned tuna, drained and flaked: 300 g (2 x 150 g cans)
• Vegetable oil: 1 tbsp
• Celery stalks, finely diced: 3
• Green bell pepper, finely diced: 1
• Yellow onion, finely diced: 1 medium
• Cajun seasoning: 2 tbsp
• Diced tomatoes with their juices: 400 g (14 oz)
• Chicken stock: 480 ml (2 cups)
• Cream cheese, cubed: 120 g (4 oz)
• Sliced green onions, for garnish: 2

Instructions

Step 1: Set a large, deep skillet or Dutch oven over medium heat and warm the 1 tbsp vegetable oil. Once the oil shimmers, you add the diced onion, bell pepper, and celery, cooking them for 6 to 7 minutes until they have softened and the edges are just starting to brown.

Step 2: Stir in the 2 tbsp Cajun seasoning and cook for 30 seconds, just until fragrant, so the spices turn toasty rather than dusty. You will smell the heat bloom before you see it.

Step 3: You pour in the 400 g (14 oz) diced tomatoes with their juices and the 480 ml (2 cups) chicken stock, scraping up any browned bits. Bring the liquid to a boil, then stir in the 300 g (1 1/2 cups) rice, reduce the heat to low, cover, and simmer for 18 minutes.

Step 4: Uncover and fold in the drained tuna and the 120 g (4 oz) cream cheese. Keep stirring gently for 2 minutes, letting the cheese melt into the sauce, then taste and add more Cajun seasoning or a pinch of salt if you want bigger heat.

Step 5: Let the skillet sit off the heat, covered, for 5 minutes so the rice steams and absorbs the last of the liquid. You fluff it with a fork, shower with the sliced green onions, and serve hot, with extra hot sauce on the side for whoever wants a real burn.

Cheesy Broccoli Tuna Rice Casserole

A rice-based casserole means you can feed a crowd without boiling a separate pot of pasta, and the brown rice gives every bite a chewier backbone. Broccoli stays a little green under all that cheese if you cut it small.

Ingredients (makes 8 servings)

• Cooked brown rice: 600 g (4 cups)
• Canned tuna, drained and flaked: 450 g (3 x 150 g cans)
• Broccoli florets, cut small: 400 g (5 cups)
• Unsalted butter: 4 tbsp
• All-purpose flour: 4 tbsp
• Milk: 720 ml (3 cups)
• Sharp cheddar cheese, shredded: 180 g (1 1/2 cups)
• Dijon mustard: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Crushed butter crackers or panko: 45 g (1/2 cup)

Instructions

Step 1: Heat your oven to 375F (190C). Spread the 400 g (5 cups) broccoli florets in a large baking dish, cover with a plate or foil, and microwave for 3 minutes to soften them slightly. You want them bright green and just past raw, not mushy.

Step 2: Melt the 4 tbsp butter in a large saucepan over medium heat and whisk in the 4 tbsp flour. Let that bubble for a minute, then slowly pour in the 720 ml (3 cups) milk while you whisk, and cook until the sauce thickens, about 5 minutes.

Step 3: Take the pan off the heat and stir in 120 g (1 cup) of the cheddar, the 1 tsp Dijon, the 1 tsp salt, and the 1/2 tsp pepper. Add the cooked rice, broccoli, and the flaked tuna, folding gently so the rice grains do not turn to mush.

Step 4: You can reuse the same baking dish here, no need to wash it. Scrape everything in, top with the remaining 60 g (1/2 cup) cheddar and the 45 g (1/2 cup) crumbs, and bake for 20 to 22 minutes, until the top is golden and the sauce is bubbling up the sides.

Step 5: Pull the dish from the oven and let it sit for 5 minutes before you scoop. Serve it in wide bowls, and you can add a squeeze of lemon at the table to lift the richness.

Mediterranean Tuna Orzo Casserole

If your tuna casserole usually means cream of mushroom, this one rewrites the whole idea. Lemon, olives, feta, and spinach turn the same tuna and starch into something bright and almost salad-like, but still baked and spoonable.

Ingredients (makes 6 servings)

• Orzo pasta: 340 g (2 cups)
• Canned tuna in olive oil, drained: 300 g (2 x 150 g cans)
• Olive oil: 3 tbsp
• Baby spinach: 150 g (5 oz)
• Kalamata olives, pitted and halved: 80 g (1/2 cup)
• Crumbled feta: 120 g (1 cup)
• Cherry tomatoes, halved: 250 g (1 1/2 cups)
• Lemon, zest and juice: 1
• Garlic cloves, minced: 3
• Dried oregano: 1 tsp

Instructions

Step 1: Preheat the oven to 375F (190C). Cook the 340 g (2 cups) orzo in salted boiling water for 1 minute less than the package directs, then drain and rinse briefly with cold water so it stops cooking. You want the grains loose, not gluey.

Step 2: Return the warm pot to medium heat and pour in the 3 tbsp olive oil. When the garlic sizzles, you add the 150 g (5 oz) spinach in handfuls, stirring until it wilts, about 2 minutes, then take the pot off the heat.

Step 3: You stir the drained orzo, flaked tuna, halved olives, tomatoes, feta, oregano, lemon zest, and lemon juice into the spinach mixture. Taste now, while the cheese is still cool, and adjust salt, though the olives and feta already bring plenty.

Step 4: Transfer everything to a greased 2-quart baking dish and press the top lightly with the back of a spoon. Bake for 15 minutes, just until the tomatoes slump and the edges get a little crisp, but not so long that the fish dries out.

Step 5: Pull the casserole from the oven and rest it for 5 minutes. Scoop it into shallow bowls, drizzling any lemony juices from the bottom over each serving, and finish with a little more crumbled feta if you have it.

Air Fryer Tuna Casserole Bites

When you want the flavor but not a whole baking dish, these little bites crisp up in the air fryer in the time it takes the table to get set. They hold together from the pasta and cheese, with no deep-frying needed.

Ingredients (makes 20 bites)

• Canned tuna, drained: 300 g (2 x 150 g cans)
• Cooked elbow macaroni or small pasta: 200 g (2 cups)
• Eggs: 2
• Cream cheese, softened: 80 g (1/3 cup)
• Sharp cheddar cheese, shredded: 60 g (1/2 cup)
• Panko breadcrumbs: 60 g (1 cup)
• Onion powder: 1 tsp
• Garlic powder: 1 tsp
• Oil spray, for the basket: as needed

Instructions

Step 1: In a large bowl, you flake the drained tuna with a fork, then beat in the 2 eggs and the 80 g (1/3 cup) cream cheese until the mixture looks like a chunky paste. Add the 200 g (2 cups) cooked macaroni and stir so every piece is coated.

Step 2: You sprinkle in the 60 g (1/2 cup) cheddar, 1 tsp onion powder, 1 tsp garlic powder, and half the 60 g (1 cup) panko. Fold everything together, then let it sit for 5 minutes so the crumbs can soak up the egg and help bind the bites.

Step 3: Use your hands or a scoop to shape the mixture into 20 golf-ball sized rounds, pressing firmly as you roll. If the mixture feels too wet to hold together, work in a spoonful more panko, but too much will make them dry.

Step 4: Spray your air fryer basket and arrange the bites in a single layer, leaving a little space between them so air can move. Air fry at 400F (200C) for 8 minutes, then turn each one over and cook 3 to 4 minutes more, until the outsides are deep golden and crisp.

Step 5: Pile the hot bites onto a platter and serve right away, with a small bowl of lemon wedges or a quick dip of plain yogurt mixed with black pepper. You want the crunchy shell to stay crunchy, so don’t let them steam in a covered bowl.

Low Carb Cauliflower Tuna Casserole

No pasta, no problem. Cauliflower rice soaks up the creamy sauce almost like noodles, and the mushrooms add enough heft that you won’t miss the starch. This one is for nights when you want a casserole that won’t leave you heavy.

Ingredients (makes 4 servings)

• Canned tuna, drained and flaked: 300 g (2 x 150 g cans)
• Cauliflower rice, fresh or frozen: 600 g (6 cups)
• Butter: 3 tbsp
• Mushrooms, sliced: 200 g (2 cups)
• Cream cheese, cubed: 180 g (6 oz)
• Heavy cream: 120 ml (1/2 cup)
• Mozzarella cheese, shredded: 120 g (1 cup)
• Parmesan cheese, grated: 30 g (1/4 cup)
• Dijon mustard: 1 tsp
• Garlic powder: 1/2 tsp

Instructions

Step 1: Heat oven to 375F (190C). Toss the 600 g (6 cups) cauliflower rice onto a large sheet pan, spread it out, and roast for 12 minutes. You are evaporating its water here, so the casserole won’t turn soupy.

Step 2: While the cauliflower roasts, melt the 3 tbsp butter in a large skillet over medium-high heat. Cook the sliced mushrooms until their liquid releases and the edges brown, about 6 minutes, then you take the pan off the heat.

Step 3: Lower the heat to medium and stir in the 180 g (6 oz) cream cheese and 120 ml (1/2 cup) heavy cream until smooth. Add the 1 tsp Dijon, 1/2 tsp garlic powder, and half the mozzarella, stirring until the cheese melts and you have a thick sauce.

Step 4: You fold the drained tuna, roasted cauliflower rice, and the remaining sauce from the skillet together, then spread it all in a greased 1.5-quart baking dish. Top with the remaining mozzarella and the 30 g (1/4 cup) Parmesan so the surface gets a real crust.

Step 5: Bake for 15 to 18 minutes, until the top is bubbling and golden in spots. Let it rest 5 minutes, then scoop into bowls, making sure you scrape up the browned bits from the edges because that is the best part.

Gluten-Free Tuna Penne Casserole

A creamy, classic casserole can still work for gluten-free dinners if you build the sauce yourself instead of reaching for a canned soup. Cornstarch gives the milk a silky body, and gluten-free penne holds its shape through baking better than you might expect.

Ingredients (makes 6 servings)

• Gluten-free penne pasta: 340 g (12 oz)
• Canned tuna in water, drained: 300 g (2 x 150 g cans)
• Unsalted butter: 3 tbsp
• Cornstarch: 3 tbsp
• Milk: 480 ml (2 cups)
• Frozen peas: 150 g (1 cup)
• Sharp cheddar cheese, shredded: 150 g (1 1/4 cups)
• Gluten-free panko: 45 g (1/2 cup)
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Preheat the oven to 375F (190C). Cook the 340 g (12 oz) gluten-free penne in salted water for 2 minutes less than the package calls for, because it will keep softening in the oven, then drain and rinse. You are looking for quite al dente.

Step 2: In a saucepan over medium heat, melt the 3 tbsp butter. Whisk the 3 tbsp cornstarch into the butter and cook for 1 minute, then you pour in the 480 ml (2 cups) milk slowly, whisking constantly, and bring it up to a simmer for 4 to 5 minutes, until the sauce is thick enough to coat the back of a spoon.

Step 3: Take the pan off the heat and stir in 100 g (3/4 cup) of the cheddar, the 1 tsp salt, and the 1/2 tsp pepper. You add the drained pasta, tuna, and 150 g (1 cup) peas, folding them through so the sauce reaches every penne ridge.

Step 4: You spread the mixture in a 9×13-inch dish and scatter the remaining 50 g (1/2 cup) cheddar and the 45 g (1/2 cup) gluten-free panko over the top. Bake for 20 minutes, until the top browns and the sides are bubbling.

Step 5: Rest the casserole for 5 minutes before you serve, so the slices hold their shape. Spoon into bowls and finish with fresh ground pepper, and you can add a little lemon zest if you want a brighter finish.

Dairy-Free Tuna Rice Casserole

No dairy, no problem. Oat milk, cornstarch, and nutritional yeast build a sauce that feels rich and tastes faintly cheesy, without hiding the tuna. Jasmine rice keeps its structure, so each spoonful stays distinct instead of melting into pudding.

Ingredients (makes 5 servings)

• Jasmine rice, uncooked: 200 g (1 cup)
• Canned tuna, drained: 300 g (2 x 150 g cans)
• Olive oil: 2 tbsp
• Yellow onion, finely diced: 1
• Garlic cloves, minced: 2
• Unsweetened oat milk: 480 ml (2 cups)
• Cornstarch: 2 tbsp
• Nutritional yeast: 4 tbsp
• Frozen green beans: 200 g (2 cups)
• Lemon juice: 2 tbsp

Instructions

Step 1: Rinse the 200 g (1 cup) jasmine rice in a sieve until the water runs clear, then drain. Cook it according to the package directions, and while it cooks you can start the sauce, since both end up in the same casserole.

Step 2: You warm the 2 tbsp olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft, then stir in the garlic for 30 seconds, when it smells sharp but not brown.

Step 3: Whisk the 480 ml (2 cups) oat milk with the 2 tbsp cornstarch in a measuring cup until smooth, then pour it into the pan with the onion. Bring the mixture to a simmer, stirring often, and let it thicken for 3 to 4 minutes, until it coats your spoon.

Step 4: Take the sauce off the heat and whisk in the 4 tbsp nutritional yeast, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp pepper. Fold in the cooked rice, drained tuna, and 200 g (2 cups) green beans, then tip everything into a 2-quart baking dish you have oiled lightly.

Step 5: Bake at 375F (190C) for 20 minutes, until the top is set and the edges pull away from the dish. Let it stand 5 minutes, then scoop into bowls with an extra crack of pepper on top, because the lemon and nutritional yeast really come through when it is hot.

Extra Vegetable Tuna Casserole

This is the version for nights when one vegetable is not enough. Zucchini melts into the sauce, sweet pepper keeps its bite, and frozen mixed vegetables make the prep almost hands-off, all tucked under a thin cap of cheddar.

Ingredients (makes 8 servings)

• Whole wheat rotini: 400 g (14 oz)
• Canned tuna, drained: 450 g (3 x 150 g cans)
• Unsalted butter: 4 tbsp
• All-purpose flour: 4 tbsp
• Milk: 600 ml (2 1/2 cups)
• Zucchini, finely diced: 1 medium
• Red bell pepper, finely diced: 1
• Frozen mixed vegetables: 200 g (1 1/2 cups)
• Tomato paste: 2 tbsp
• Cheddar cheese, shredded: 150 g (1 1/4 cups)

Instructions

Step 1: Set your oven to 375F (190C) and cook the 400 g (14 oz) rotini in salted water for 2 minutes less than the package says. Drain it, then return the pot to the stove, because you are building the sauce in the same pot.

Step 2: Melt the 4 tbsp butter over medium heat and whisk in the 4 tbsp flour. Let the paste bubble for a minute, then slowly pour in the 600 ml (2 1/2 cups) milk while you whisk, and cook until the sauce thickens, about 5 minutes, with the back of your spoon leaving a trail.

Step 3: Stir the 2 tbsp tomato paste into the sauce, then add the diced zucchini, red bell pepper, and 200 g (1 1/2 cups) mixed vegetables. Let everything bubble for 3 minutes so the vegetables soften slightly, but you still want some crunch in the carrot and pepper.

Step 4: Take the pot off the heat and fold in the drained tuna, cooked rotini, and half the 150 g (1 1/4 cups) cheddar. Tip it into a deep 9×13 pan and scatter the remaining cheddar over, so you get a little stretchy top.

Step 5: Bake for 20 to 24 minutes, until the cheese is golden and the sauce is bubbling at the edges. Let it sit 5 minutes, then serve in wide bowls, and you can top each one with a spoon of simple tomato salsa if you want a little sharpness.

Make Ahead Freezer Tuna Casserole

One evening of chopping and stirring gives you two casseroles, one for tonight and one for the freezer, and the frozen version bakes up just as creamy. You freeze it before the crumb topping goes on, so the topping stays crunchy when it counts.

Ingredients (makes 2 freezer bags, 4 servings each)

• Egg noodles: 700 g (24 oz)
• Canned tuna, drained: 600 g (4 x 150 g cans)
• Unsalted butter: 6 tbsp
• All-purpose flour: 6 tbsp
• Milk: 960 ml (4 cups)
• Frozen peas: 300 g (2 cups)
• Sharp cheddar cheese, shredded: 240 g (2 cups)
• Panko breadcrumbs: 90 g (1 cup)
• Salt: 2 tsp
• Black pepper: 1 tsp

Instructions

Step 1: Cook the 700 g (24 oz) egg noodles in salted water 1 minute less than the package says, then drain and divide into two large bowls. You want each half to cool a little while you make the sauce, so the noodles do not soak it all up too early.

Step 2: Melt the 6 tbsp butter in a wide pot over medium heat and whisk in the 6 tbsp flour. Let it bubble 1 minute, then pour in the 960 ml (4 cups) milk in a steady stream while you whisk, and simmer for 5 minutes, until the sauce thickly coats a spoon.

Step 3: You remove the pot from the heat and stir in 120 g (1 cup) of the cheddar, the 2 tsp salt, and 1 tsp pepper. Fold the drained tuna and 300 g (2 cups) peas into the sauce, then divide the creamy mixture evenly between the two bowls of noodles and mix each one well.

Step 4: Spoon one half of the noodle mixture into a greased 9×13-inch baking dish and smooth the top. Sprinkle over 60 g (1/2 cup) cheddar and 45 g (1/3 cup) crumbs, then bake at 375F (190C) for 20 minutes, until the top is deeply golden and you can see the sauce bubbling.

Step 5: Scoop the remaining half into a gallon freezer bag, press it flat, and seal, then set it in the freezer on a baking sheet so it freezes in a thin slab. Once solid, you can stand it upright to save space, and it will keep for up to 3 months.

Step 6: To bake the frozen casserole, thaw it overnight in the fridge, then transfer to a buttered dish, cover with foil, and bake at 375F (190C) for 30 minutes. Uncover, top with the remaining 60 g (1/2 cup) cheddar and 45 g (1/3 cup) crumbs, and bake 15 minutes more, until the top crisps and the center is hot. Serve straight from the dish, because this is the one that rewards a little planning.

Crunchy Potato Chip Tuna Casserole

The best part of any casserole should be the top, and this version doubles down with a thick, salty cap of crushed ridged chips. Cream of celery soup and a little cream cheese make the sauce silkier than the classic, while corn adds pops of sweetness.

Ingredients (makes 6 servings)

• Egg noodles: 340 g (12 oz)
• Canned tuna, drained: 300 g (2 x 150 g cans)
• Unsalted butter: 3 tbsp
• Cream cheese, cubed: 120 g (4 oz)
• Milk: 240 ml (1 cup)
• Cream of celery soup: 300 g (10.5 oz)
• Frozen corn: 150 g (1 cup)
• Sharp cheddar cheese, shredded: 120 g (1 cup)
• Ridged potato chips, crushed: 100 g (2 cups)

Instructions

Step 1: Heat the oven to 375F (190C). Boil the 340 g (12 oz) egg noodles in salted water for 1 minute less than the package suggests, then drain them and keep them in a big bowl while you start the sauce.

Step 2: In a saucepan over medium heat, you melt the 3 tbsp butter and the 120 g (4 oz) cream cheese together, stirring until smooth. Whisk in the 240 ml (1 cup) milk and the 300 g (10.5 oz) cream of celery soup, and cook just until the mixture starts to steam, about 3 minutes.

Step 3: You pour the sauce over the noodles, then add the drained tuna, the 150 g (1 cup) corn, and half the cheddar. Fold everything together gently, so the noodles stay whole, then taste and add a little salt because the chips on top will bring more.

Step 4: Tip the noodle mixture into a buttered 9×9-inch dish and scatter the remaining cheddar over it. Finish with the crushed potato chips, pressing them lightly so they stick, and you will hear the crunch even before baking.

Step 5: Bake for 18 to 20 minutes, until the chips turn a shade darker and the sauce bubbles up around the edges. Pull it out, let it sit 5 minutes, and serve with a big spoon, making sure everyone gets a piece of the crispy top.

Light Greek Yogurt Tuna Casserole

This lighter casserole leans on Greek yogurt and eggs to set into a creamy, sliceable center that actually holds its shape. Whole wheat penne and extra spinach make it filling, so a modest portion goes further than you would guess.

Ingredients (makes 4 servings)

• Whole wheat penne: 250 g (2 3/4 cups)
• Canned tuna in water, drained: 300 g (2 x 150 g cans)
• Plain Greek yogurt: 250 g (1 cup)
• Milk: 120 ml (1/2 cup)
• Eggs: 2
• Frozen spinach, thawed and squeezed dry: 150 g (5 oz)
• Parmesan cheese, grated: 60 g (1/2 cup)
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Whole wheat breadcrumbs: 30 g (1/3 cup)

Instructions

Step 1: Preheat your oven to 375F (190C). Cook the 250 g (2 3/4 cups) whole wheat penne in salted water until 1 minute short of al dente, then drain it and rinse under cold water. You want the pasta cool enough that it won’t scramble the eggs in the next step.

Step 2: In a large bowl, whisk the 250 g (1 cup) Greek yogurt, 120 ml (1/2 cup) milk, and 2 eggs until completely smooth. Stir in the 150 g (5 oz) spinach, 45 g (1/3 cup) of the Parmesan, garlic powder, and onion powder, then you taste for salt, keeping in mind the tuna is already salty.

Step 3: Fold the cooled pasta and drained tuna into the yogurt mixture, turning it over and over until every bit of penne is coated. The mixture will look wetter than a normal casserole, which is what you want, because the eggs will set in the oven.

Step 4: Scrape the mixture into a 1.5-quart dish and sprinkle the remaining 15 g (2 tbsp) Parmesan and the 30 g (1/3 cup) breadcrumbs over the top. Bake for 22 to 24 minutes, until the center puffs slightly and the edges pull away cleanly from the dish.

Step 5: Let the casserole rest for 8 minutes before you cut into it, so the custard can firm up. Slice into squares and serve with a big green salad, and you can add a squeeze of lemon to brighten the whole thing.

The technique that matters most with any tuna casserole is getting the sauce a little thinner than you think it should be. Tuna and pasta both keep soaking up liquid as the dish bakes, so a loose, glossy mixture now means a creamy, not dry, casserole later.

Pick the version that matches how your night is going, and trust the timer. A hot bubbling top and a five minute rest will do the rest.