Quick and Easy Tuna Casserole Recipe
Introduction
This Quick and Easy Tuna Casserole is a comforting, creamy dish perfect for busy weeknights. With fusilli pasta, tender tuna, and a cheesy mushroom sauce, it comes together fast and satisfies every time.
Ingredients
- 16 ounces Fusilli Pasta
- 10 ounces Canned Tuna in Water
- 2 cans Cream of Mushroom Soup
- 1/2 cup Milk
- 1 cup Shredded Triple Cheddar Cheese Blend
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 3/4 cup Breadcrumbs
- 2 tablespoons Butter
- 1 tablespoon Fresh Parsley
- 1 Lemon (juice)
- Nonstick Cooking Spray (to taste)
Instructions
- Step 1: Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch casserole pan with nonstick cooking spray.
- Step 2: In a large pot, bring water to a boil with a pinch of salt. Cook the fusilli pasta according to package instructions, about 10-12 minutes until al dente. Drain and return the pasta to the pot.
- Step 3: Stir in the canned tuna, cream of mushroom soup, milk, shredded cheddar cheese, juice of half a lemon, salt, and black pepper. Mix gently to combine, being careful not to break up the tuna too much.
- Step 4: In a small bowl, combine the breadcrumbs and melted butter. Spread the pasta mixture evenly into the prepared casserole pan and sprinkle the breadcrumb mixture over the top.
- Step 5: Bake for 15-20 minutes, until the topping is golden brown and the casserole is heated through.
- Step 6: Remove from the oven and let it rest for 5 minutes before serving.
- Step 7: Sprinkle fresh parsley over the casserole just before serving for a bright, fresh finish.
Tips & Variations
- Use Italian-seasoned breadcrumbs for extra flavor.
- Swap cream of mushroom soup for cream of celery or chicken soup if preferred.
- Add frozen peas or chopped spinach for a boost of green vegetables.
- For a gluten-free option, use gluten-free pasta and breadcrumbs.
- Squeeze the lemon juice carefully to avoid seeds in the mixture.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a 350 degrees F (175 degrees C) oven until heated through, about 15 minutes. You can also microwave individual portions, stirring halfway through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tuna instead of canned tuna?
Fresh tuna can be used, but it should be cooked and flaked before mixing into the casserole. Keep in mind this will change the texture and cooking time slightly.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance and keep it covered in the refrigerator. Bake as instructed when ready to serve, adding a few extra minutes to the baking time if needed.
Print
Quick and Easy Tuna Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Quick and Easy Tuna Casserole is a comforting and satisfying meal perfect for busy weeknights. Featuring fusilli pasta, canned tuna, and a creamy mushroom soup base, it’s topped with melted cheddar cheese and a crispy breadcrumb crust for the perfect balance of creamy and crunchy textures. Ready in under an hour, it’s a classic casserole that the whole family will enjoy.
Ingredients
Pasta and Tuna
- 16 ounce Fusilli Pasta
- 10 ounce Canned Tuna in Water
Casserole Mixture
- 2 cans Cream of Mushroom Soup
- 1/2 cup Milk
- 1 cup Shredded Triple Cheddar Cheese Blend
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 1/2 teaspoon Lemon juice (from 1 Lemon)
Topping
- 3/4 cup Breadcrumbs
- 2 tablespoons Butter
- 1 tablespoon Fresh Parsley
Other
- Nonstick Cooking Spray (to taste)
Instructions
- Preheat Oven and Prepare Pan. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch casserole pan with nonstick cooking spray to ensure the casserole doesn’t stick during baking.
- Cook the Pasta. In a large pot, bring water to a boil and add a generous pinch of salt. Cook the fusilli pasta according to the package instructions, about 10-12 minutes, or until al dente. Drain the pasta well and return it to the pot.
- Combine Ingredients. Stir in the canned tuna (drained), cream of mushroom soup, milk, shredded triple cheddar cheese blend, lemon juice, salt, and ground black pepper into the pasta. Mix carefully to combine the ingredients without breaking up the tuna too much, creating a creamy and flavorful mixture.
- Prepare the Breadcrumb Topping. In a small bowl, combine the breadcrumbs and butter, mixing until the butter is evenly distributed throughout the crumbs.
- Assemble the Casserole. Spread the noodle and tuna mixture evenly into the prepared casserole pan. Sprinkle the buttery breadcrumb mixture evenly over the top to create a crisp crust when baked.
- Bake the Casserole. Bake the assembled casserole in the preheated oven for 15-20 minutes, or until the breadcrumb topping is golden brown and crunchy.
- Rest and Garnish. Remove the casserole from the oven and let it set for about 5 minutes to allow the flavors to meld and to cool slightly. Just before serving, sprinkle the fresh parsley over the top for a burst of color and fresh flavor.
Notes
- Use canned tuna packed in water to keep the casserole light and moist.
- For creamier texture, substitute whole milk with heavy cream if preferred.
- You can add frozen peas or chopped mushrooms for extra veggies if desired.
- To reduce sodium, use low-sodium cream of mushroom soup and adjust added salt accordingly.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- For a gluten-free version, substitute regular pasta and breadcrumbs with gluten-free options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: tuna casserole, easy tuna recipe, comfort food, quick casserole, baked pasta, tuna pasta bake
