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Tuna Casserole Pasta Bake

A warm and creamy pasta bake featuring tuna, perfect for chilly nights when comfort food is needed.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz Short pasta (rotini, shells, or elbow macaroni) Cook just to al dente
  • 10.5 oz Cream of mushroom soup For instant creaminess
  • 3/4 cup Milk To loosen the sauce
  • 2 cans Canned tuna (5 oz each, drained) Preferably packed in water
  • 1 cup Frozen peas Can substitute with corn
  • 1-1.5 cups Shredded cheese (Cheddar or Monterey Jack) Cheddar is classic, Monterey Jack melts well
  • 1 small Onion, finely chopped Sautéed for extra flavor
  • 1-2 cloves Garlic, finely chopped Sautéed for extra flavor
  • to taste Salt and pepper
  • 1 tsp Paprika
  • 1 tbsp Lemon juice For brightness
Topping Ingredients
  • 1 cup Crushed buttery crackers or panko For crunch
  • 2 tbsp Melted butter To mix with the topping

Method
 

Preparation
  1. Preheat your oven to 375 degrees F and lightly grease a 9 by 13 baking dish.
  2. Boil the pasta in salty water until just al dente, then drain.
  3. In a skillet, warm a bit of oil or butter and sauté the chopped onion and garlic with a pinch of salt until soft.
  4. In a large bowl, whisk the cream of mushroom soup with milk until smooth.
  5. Fold in the sautéed onion and garlic, drained tuna, peas, half the cheese, and season with pepper, paprika, and lemon juice.
Baking and Finishing
  1. Combine the pasta with the sauce right in the bowl, then pour into the prepared dish.
  2. Top with the remaining cheese.
  3. Stir together crushed crackers or panko with melted butter and sprinkle evenly over the top.
  4. Bake uncovered for 18 to 22 minutes until the edges are bubbling and the top is golden.
  5. Let it rest for 5 minutes to set before slicing.

Notes

Great for leftovers. Store in the fridge for 3 to 4 days. Can be frozen for up to 2 months.