Go Back
+ servings
cheesy tuna casserole served in a bowl with a silver spoon
Print

Cheesy Tuna Casserole

This tuna pasta melt can be made in two ways and is sure to be a family favorite.
Course Main
Cuisine American, Mediterranean
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 403kcal

Ingredients

Tuna Casserole With Tomatoes

  • 10 ½ ounces (300g) pasta
  • 1 tablespoon olive oil
  • 1 cup frozen diced onion or 1 onion, peeled and diced
  • 1 cup frozen diced bell pepper or 1 fresh one, deseeded and diced
  • 1 teaspoon minced garlic
  • 1 teaspoon Greek seasoning or dried oregano
  • 28 ounces (800g) diced tomatoes
  • 17 ounces (240g) tuna drained
  • 6 ounces (170g) mozzarella cheese shredded

Cheesy Tuna Casseole with Egg Noodles

  • 1 pound (453g) dry egg noodles
  • 1 onion diced
  • 1 celery stalk diced
  • 1 tablespoon olive oil
  • 10 ounces (284g) tuna two 5-ounce cans, drained
  • 1 ⅓ cups (110g) cheddar cheese grated
  • ½ teaspoon Italian seasoning
  • teaspoon salt
  • teaspoon smoked paprika
  • teaspoon garlic powder
  • teaspoon black pepper
  • 10 ½ ounces (298g) cream of mushroom soup 1 can
  • ½ cup (72g) green peas frozen
  • ½ cup (60g) panko breadcrumbs
  • 2 tablespoons chopped parsley optional for garnish

Instructions

Tuna Casserole with Tomatoes

  • Preheat the oven to 400 degrees F / 200 degrees C.
  • Cook the pasta according to the packet instructions until al dente.
  • Heat the oil in a frying pan, add the onion and pepper cook for about 5 minutes, until soft.
  • Stir in the garlic for 30 seconds until fragrant and mix in the diced tomatoes and simmer for 15 minutes.
  • Remove from the heat, stir in the cooked pasta and tuna and transfer into a casserole dish.
  • Add the cheese on top and bake for 20 minutes until the cheese is melted.

Cheesy Tuna Casserole with Green Peas

  • Preheat the oven to 350 degrees F / 180 degrees C and cook the pasta according to the package directions.
  • Heat olive oil in a medium skillet and sauté the onion and celery for 5-6 minutes, until tender.
  • While the onions and celery cook, combine the pasta, tuna, 1 cup of cheese, salt and spices in a large bowl.
  • Add in the onions and celery, green peas and mushroom soup and stir until well combined.
  • Transfer the mixture to a 9x13 baking dish and bake, uncovered, for 20 minutes.
  • Then top the casserole with the remaining cheese and breadcrumbs and bake for 10 minutes, or until the cheese in melted and the casserole is bubbly.
  • If desired, garnish with fresh chopped parsley before serving.

Notes

    • Cook the pasta to al dente as it will continue to cook as the casserole bakes.
    • Drain the tuna before adding it to the casserole.
    • If using tuna packed in oil, rinse the tuna in a mesh colander before adding to the rest of the ingredients.
    • Frozen peas do not need to be thawed before adding to the casserole.
    • To prevent the casserole from drying out, cover with foil for the first half of the cooking time.
    • For a golden crust, broil the casserole for a few minutes before serving.
    • Storage - keep leftovers in an airtight container inside the fridge for up to 3 days.
    • There are 6 Blue Plan SmartPoints in a serving of this.
  •  
  •  
  •  
  •  

Nutrition

Calories: 403kcal | Carbohydrates: 47g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 51mg | Sodium: 548mg | Potassium: 620mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1176IU | Vitamin C: 46mg | Calcium: 223mg | Iron: 4mg