Best Tuna Casserole Recipe (2024)

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by Sandyon Mar 12, 2023

This easy tuna casserole–Best Tuna Casserole Recipe–is a twist on the “classic” using ricotta, Paremesan cheese, peas, and green onions.

This casserole recipe is a simple version of the classic, the recipe my mom used to make. This quick and easy dinner recipe is on the table in 35 minutes–a perfect dinner for when you have a busy day! We love this healthy version, because it uses whole wheat pasta and no canned soup!

Table of Contents

Best Tuna Casserole

When you hear your boys (or young men) say, “Mom! How can I make this recipe?” it makes a mama’s heart sing! This is a pure comfort dish, and even kids (and teens) love it. You can make a spicy tuna casserole, by adding a can of fire roasted tomatoes (drained). Serve this casserole with a green salad and hot herb bread.

Why I love this recpe

It makes a great weeknight meal.
Simple ingredients.
Comes together quickly.

If I had to name one dish that takes me right back to my childhood, it would be a tuna casserole. This time we use ricotta cheese and Parmesan for this cheesy dish (no canned soup).

Can you make tuna casserole ahead of time?

Yes! You can prep this a day or two in advance, keep in the fridge, and then bake when you’re ready for dinner. This also makes a great potluck dish, or a meal to bring to a family in need.

Do I have to cook the noodles before baking?

For this recipe, you have to cook (boil) the whole wheat noodles before you assemble the ingredients. We recommend cooking them al dente (slightly firm) because they will continue to cook in the casserole. Do not just add them in dry.

Gather these ingredients

Whole wheat pasta: DeLallo’s is the best
Tuna: solid white albacore packed in water
Ricotta cheese: we use BelGioioso
Peas: use frozen or fresh
Green onion
Salt and pepper
Parmesan cheese

How do you make this recipe?

Cook pasta following package directions. Drain and set aside.
Mix in a large bowl the drained tuna, ricotta cheese, and green onions. Add in the pasta and gently stir. Salt and pepper {heavily} to taste.
Add the peas last and gently stir.
Place the mixture in a prepared (sprayed) 9×13 pan. Cover with Parmesan cheese. Bake until heated through, bubbly, and cheese is golden brown on top.

Cooking at the end of the day, sometimes I feel myself spiraling down. I want to put something healthy on the table, yet tasty, and I don’t want to waste time or money on ingredients. I’m not happy with myself when I wait until the last minute to prepare dinner for my family, but sometimes this {life} happens. I’m always giddy when my meal turns out.

Tips and substitutions:

You can use your favorite kind of pasta. We think “whole wheat” is the best. We love the nutty flavor.
Swap out the Parmesan cheese for another white cheese, like Jack, or white Cheddar cheese.
Add mixed vegetables instead of peas.
Try canned chicken instead of tuna!
You can make a spicy tuna casserole, by adding a can of fire roasted tomatoes (drained).
The peas really “make” this recipe. The peas and cheese and pasta with the tuna is what makes it a classic!

More tuna casserole recipes

Join my lovely friends for their SPIN on the classic Tuna Casserole:

A skinny twist – Skinny Tuna Noodle Casserole

A crock pot version, Tuna Noodle Casserole

Okay, it’s not a casserole, but The Pioneer Woman makes this yummy recipe with tuna!

Try all of our tuna recipes!

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Get the Recipe:

Tuna Casserole

For best resuts use whole wheat pasta. Salt and pepper heavily for the best flavor!

This easy tuna casserole--Best Tuna Casserole Recipe--is a twist on the "classic" using ricotta, Paremesan cheese, peas, and green onions.

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Ingredients

1 pound Whole wheat pasta, DeLallo’s is the best
2 5 oz. cans tuna, solid white albacore packed in water, drained
16 oz. ricotta cheese, I useBelGioioso
16 oz. frozen or fresh peaspeas
½ cup green onion
Salt and pepper to taste
1 cup Parmesan cheese

Instructions

Cook pasta following package directions. Drain and set aside.
Mix in a large bowl the drained tuna, ricotta cheese, and green onions. Add in the pasta and gently stir. Salt and pepper {heavily} to taste.
Add the peas last and gently stir.
Place the mixture in a prepared (sprayed) 9×13 pan. Cover with Parmesan cheese. Bake at 350 for 20 minutes, or until heated through, bubbly, and cheese is golden brown on top.

Notes

Reposted from Sept. 2014.

Cuisine: American

Course: Main Course

Author: Sandy / Reluctant Entertainer

Calories: 377kcal, Carbohydrates: 51g, Protein: 21g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 38mg, Sodium: 299mg, Potassium: 321mg, Fiber: 2g, Sugar: 0.4g, Vitamin A: 5797IU, Vitamin C: 8mg, Calcium: 308mg, Iron: 3mg

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

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Hello and welcome to my home and table!

I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...

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