Name: Tuna Casserole
Prep time: 35 min
Total time: 60 min
Ingredients: Coarse salt and ground pepper; 0.75 pound tubetti or elbow macaroni; 1 cup panko (Japanese breadcrumbs); 0.5 ounce Parmesan, grated (2 tablespoons); 2 tablespoons plus 2 teaspoons extra-virgin olive oil; 1 yellow onion, diced small; 3 tablespoons all-purpose flour; 2.5 cups low-sodium chicken broth; 1.5 cups whole milk; 2 cans (6 ounces each) solid light tuna packed in water, drained and flaked; 1 cup frozen peas, thawed

Prep Time:

35 mins

Total Time:

1 hr

Servings:

8

A good tuna casserole recipe is one you'll turn to year after year, because it's satisfying comfort food that easily feeds a crowd. Even better, you can whip it up at a moment's notice since it’s made almost entirely from pantry ingredients—and it's totally adaptable depending on what you have on hand. Its adaptability makes it a perfect way to use up vegetables and meat left over from previous meals, or small amounts of ingredients (like a single carrot, or the last of the cheese) that won't add up to a meal on their own. Use this recipe for tuna casserole as a starting point, and then swap or add ingredients as you please.

Ideas for Ingredient Variations

Instead of macaroni: egg noodles, bowties, orecchiette, macaroni, ziti
Instead of diced onion: garlic, shallot, scallions, fresh or dried herbs
Instead of tuna: canned salmon; leftover chicken, ham, ground beef, or meatless crumbles
Instead of frozen peas: fresh or frozen green beans, corn, bell peppers, spinach, mushrooms, tomatoes
Instead of panko: fresh breadcrumbs, crushed potato chips, cornflakes
Instead of Parmesan: any cheese you have on hand, like cheddar, pepper jack, mozzarella, or Swiss

Make-Ahead and Storage

You can prepare this casserole up to a day in advance of when you want to serve it. Prepare everything and assemble all the components in the pan, except the breadcrumb topping. Cover the pan tightly and refrigerate until about 30 minutes before you're ready to serve. Then simply preheat the oven, sprinkle on the topping, and bake as directed.

If there are any leftovers, pack them into a storage container with a tightly sealing lid and use within two days.

Ingredients

Coarse salt and ground pepper
¾ pound tubetti or elbow macaroni
1 cup panko (Japanese breadcrumbs)
½ ounce Parmesan, grated (2 tablespoons)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 yellow onion, diced small
3 tablespoons all-purpose flour
2 ½ cups low-sodium chicken broth
1 ½ cups whole milk
2 cans (6 ounces each) solid light tuna packed in water, drained and flaked
1 cup frozen peas, thawed

Directions

Ingredients Tuna Casserole — Rachel Marek

Preheat oven and cook pasta:

Preheat oven to 425°F. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain.

Rachel Marek
Prepare topping:

In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.

Rachel Marek
Prepare sauce:

In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes.

Rachel Marek
Add flour:

Add flour and whisk to coat onion with flour.

Rachel Marek
Add broth and milk:

Slowly whisk in broth, then milk.

Rachel Marek

Rachel Marek

Rachel Marek

Rachel Marek
Combine remaining ingredients:

Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes.

Rachel Marek

Rachel Marek
Add pasta, tuna, and peas:

Stir in pasta, tuna, and peas and season to taste with salt and pepper.

Rachel Marek

Rachel Marek
Assemble casserole:

Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture.

Rachel Marek

Rachel Marek
Bake:

Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.

Rachel Marek

Frequently Asked Questions:

What kind of tuna is best for tuna casserole?

There is more to canned tuna than meets the eye. In addition to just water or oil-packed, consider the many different varieties, textures, and preparations of tuna; ethical and environmentally responsible fishing and packing practices; and how you intend to serve the tuna. Some of the highest quality (and most expensive) tuna packed in high-quality olive oil is best saved for simple preparations like salads where there aren’t a lot of other ingredients covering up the flavor of the tuna. More affordable water-packed and oil-packed options are just fine for tuna casserole. Learn lots more in our Canned Tuna Guide.

Why is my tuna casserole dry?

In addition to pasta, tuna, and vegetables, make sure you have enough sauce to bind it all together and give it moisture.

How do you reheat tuna casserole without drying it out?

Whether you’re using the microwave or the oven, keep your leftovers covered during reheating. Once it’s hot, you re-crisp the topping if you wish by pop it under the broiler for a minute or two.