Simple and Delicious Tuna Casserole Pasta Bake Recipe

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Prep time 15 minutes

Cooking time 25 minutes

Total time 40 minutes

Servings 6 servings

Tuna Casserole Pasta Bake is basically the answer for those nights when you want comfort, speed, and to avoid doing a pile of dishes. Sound familiar? Maybe you’re staring at your pantry thinking, Seriously, what can I make with almost nothing? Or maybe you just want some leftovers for lunch that’ll make your coworkers jealous. Grab a can of tuna, some dried pasta, and a little bit of hope because this Tuna Casserole Pasta Bake is about to save dinner. And lunch. Probably even your sanity once you taste how good it is.

Ingredients needed & possible swaps

Let me level with you. The best thing about this dish? It’s flexible. If you’re missing an item, you can probably still make it work:

• Pasta: Any short noodle works. Macaroni, penne, spirals, cheap store-brand? Great.
• Canned tuna: I use two medium cans, packed in water or oil. Drained, of course.
• Cream of mushroom soup: It’s classic. If you’re not a fan, cream of chicken or even a béchamel sort of sauce is fine.
• Frozen peas: Those bring pops of color and sweetness. No peas? Mixed veg or corn is fair play.
• Shredded cheese: Cheddar is great, but I’ve chucked in mozzarella, Monterey Jack, even a sad slice of processed cheese—that’s real life.
• Bread crumbs: For crunch! Panko is fancy, but just crumble some crackers or potato chips on top if you want.
• A splash of milk: Optional, but makes it creamier.
• Seasonings: Just salt and pepper for me—sometimes a smidge of garlic powder. Easy.

By the way, don’t stress substitutions. This isn’t a five-star restaurant—it’s your kitchen and your rules.

“I never thought I’d crave something with canned fish, but this Tuna Casserole Pasta Bake changed my life. It’s quick, so filling, and, weirdly, my picky kids devour it.” – Jamie W.

Step-by-step: how to make this tuna pasta bake

I promise you, this is not going to take up all your evening. Here’s my “wing it but it always works” routine. Start by boiling your pasta in salty water—don’t be shy with the salt. While that’s happening, set your oven to preheat around 375°F, give or take.

Once the pasta’s done, drain it and dump it in a big mixing bowl (or straight into your casserole dish if you want less washing up). Toss in drained tuna, frozen peas, and shredded cheese. Scrape in that soup, maybe a splash of milk if you like things saucy, then sprinkle in some salt and pepper. Mix it up—not gently, just give it a good stir.

Spread everything evenly in your baking dish. Shower the top with breadcrumbs (or those chips or crackers, crushed up). A little bit more cheese on top doesn’t hurt, either.

Bake for about 20–25 minutes till the top is golden and it’s bubbling at the edges. Let it sit for a few minutes before scooping into bowls or plates (trust me, patience pays off—burnt mouth regrets are real).

Nutrition Facts (per serving)

Okay, so let’s be honest: this is not a salad. It is comfort food, plain and simple. But it has protein, and some veggies count for something, right? Generally, for one serving you’re looking at:

There’s about 350–400 calories, depending on how much cheese you dump in. About 18 grams of protein (probably more if you’re really going nuts with the tuna). Maybe 12–14 grams of fat, not terrifying if you’re using a lower-fat soup and cheese. Carbs, of course, in that pasta—roughly 35–40 grams. Fiber, a few grams, thanks to peas and, you know, fiberish stuff. Sodium, well, it’s not low but skip the salt if you’re worried on that front.

If you want a healthier version, go easier on the cheese and breadcrumbs or try whole wheat pasta. Or just eat it and be happy.

Storage & reheating tips

Real talk—I think Tuna Casserole Pasta Bake is even better the next day, maybe even the day after that (if it lasts that long). Here’s how I keep it:

Seriously, just cover the dish with foil or scoop leftovers into a container. Fridge life is 3–4 days, tops. If you want to freeze it, wrap it well and mark the date. Reheating? Microwave is the lazy way (add a splash of milk first to prevent drying), but a hot oven crisps it up. Don’t let it go more than five days, no matter how hungry or desperate you are—food safety, people.

What to serve with Tuna Mornay

You can totally serve this on its own, but if you wanna look like you tried extra hard, try these:

• Green salad (the crisp kind, with a simple vinaigrette)
• Garlic bread (I mean, duh—who doesn’t like extra carbs with their carbs?)
• Steamed broccoli or green beans (makes you feel virtuous)
• Quick homemade coleslaw (crunchy contrast, so good)

Honestly, it’s the kind of meal that doesn’t need much, but these sides make it seem like you’ve really got your dinner game together.

Common Questions

Can I prep this ahead of time?
Absolutely! Mix it, cover, and stash in the fridge. Just bake fresh when you need it.

What if I don’t have cream of mushroom soup?
Use cream of chicken or stir up your own easy white sauce. I’ve even used leftover alfredo sauce in a pinch.

Will my picky eaters like this?
Give it a shot! My kids suspiciously eye anything green but this one gets gobbled up.

Can I use fresh tuna?
Sure, but it’s not really meant to be fancy. Canned tuna is perfect for that classic flavor and convenience.

How do I stop it from getting dry?
Add more milk or a little extra soup when mixing. And eat it fresh out of the oven if you really want maximum creaminess!

Your Next Comfort Classic Awaits!

Tuna Casserole Pasta Bake isn’t fancy, but it’s pure comfort food and basically zero-stress. You can riff on it however you like, and it doesn’t take much to get a cozy meal out of almost nothing. Don’t forget to check out this Easy Tuna Casserole Recipe for more flavor ideas, or try the lighter touch from Healthy Tuna Noodle Casserole (Pasta Bake) | Walder Wellness … if you’re feeling virtuous. Give it a shot—bet it’ll end up in your dinner rotation before you know it.