This easy Tuna Casserole Recipe is one-pan simple. Add dry pasta, tuna, veggies, and a few staples to a baking dish, then bake until creamy.

Overhead image of Tuna Casserole
chelsea

author’s note

It Doesn’t Get Easier Than This!

Remember when I tossed uncooked rice and a bunch of dried herbs into a baking dish and ended up with perfectly fluffy, ridiculously tasty Herb Rice? Or when I tossed uncooked pasta, uncooked chicken, and a jar of marinara into a baking dish and ended up with ultra tender, saucy Chicken Parmesan Pasta?

Today I’m going back to that same concept to make the absolute easiest tuna noodle casserole. It’s almost like magic how this dish comes together, but it truly works and it’s absolutely delicious. This isn’t a “sacrifice flavor for ease” situation. It’s first and foremost downright delicious, and conveniently simple.

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Process shots-- images of the pasta, flour, seasonings, garlic, chicken stock, milk, and butter being added and it all being mixed together

Ingredients

IngredientSwaps or tips
Rotini pastaUse a short pasta with a 9 to 11 minute boil time.
TunaOlive oil packed has richer flavor. Drain very well. Canned chicken works.
Chicken stockStock beats broth for flavor. If using broth, adjust salt at the end.
Whole milkTwo percent or one percent works but thinner. Skip skim and milk alternatives.
FlourSprinkle evenly over pasta. If using a different pasta shape, whisk with a little stock first.
Frozen peas and carrotsUse any 12 ounces frozen veg you like. Stir in while still frozen.
Sharp CheddarGrate fresh for smooth melt. Try extra sharp or half Cheddar, half Monterey Jack.
Panko + butterMix panko with melted butter and a pinch of salt. Or use crushed potato chips.
SeasoningsThyme or Italian seasoning both work. Taste and adjust salt and pepper after baking.
Process shots of Tuna Casserole-- images of the foil being removed, peas, carrots, cheese, and tuna being added

How To Make This Tuna Casserole Recipe

  1. Prep oven & pan: Heat oven to 400°F. Grease a 9×13 pan.
  2. Load base: Add pasta, sprinkle flour, add seasonings and minced garlic. Pour in stock and milk. Dot with butter. Stir well. Cover with foil. Bake 20 minutes.
  3. Stir-ins: Uncover, stir. Add frozen veg and 1 cup Cheddar. Stir again.
  4. Topping: Flake tuna over the top. Sprinkle remaining Cheddar and add panko.
  5. Finish: Bake uncovered until pasta is tender and top is golden. Rest 5 minutes, then serve with this garden salad or Caesar salad.

Quick Tip

If the flavor feels flat, add more salt and pepper. The pasta wasn’t cooked in salted water, so it needs extra seasoning. Fresh herbs like Italian parsley also brighten this Classic Tuna Casserole.

Process shots-- images of cheese and panko being added as a topping and then baking again

Tuna Pasta Recipe Tips

  • Season well: No onion to keep prep fast, so use the seasonings as written, then adjust. Not into thyme? Swap equal Italian seasoning.
  • Tuna choice: Use oil-packed tuna for the best flavor. I like Genova albacore.
  • Chip topping: Swap panko with 1 cup crushed potato chips.
  • No peas: Use 12 oz of any small frozen veg you like. Corn or diced carrots work great.

Storage

Can You Freeze This Tuna Casserole Recipe?

  • Leftover Tuna Casserole keeps well in the fridge for 3–4 days in an airtight container. It will thicken as it sits since the pasta keeps soaking up the sauce.
  • Because of the dairy, this casserole does not freeze well. The sauce can turn grainy as it thaws and the pasta becomes mushy.

More Simple Recipes:

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5 from 4 votes
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Tuna Casserole

By Chelsea Lords
This easy Tuna Casserole is a one-pan wonder! Just toss uncooked pasta, tuna, veggies, and a few other ingredients into a baking dish, and let it bake to creamy perfection!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings

Video

Equipment

Ingredients

  • Cooking spray
  • 2 (5-ounce) cans tuna well drained
  • 2-1/2 cups rotini pasta see note 1
  • 1/4 cup flour
  • 1 teaspoon dried thyme or Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground mustard
  • Salt and pepper
  • 1-1/2 cups chicken stock or broth, see note 2
  • 2 cups milk see note 3
  • 1-1/2 teaspoons minced garlic
  • 2 tablespoons unsalted butter
  • 1 (12-ounce) bag frozen peas and carrots or frozen corn, see note 4
  • 1-1/2 cups shredded sharp Cheddar cheese divided
  • 1 cup panko breadcrumbs plus 2 tablespoons butter, optional topping, see note 5 for instructions

Instructions 

  • Measure out milk and set aside for now. Preheat oven to 400°F. Generously grease a 9×13-inch baking pan with cooking spray. Drain tuna and set aside.
  • Add the following ingredients in this order to the pan: uncooked pasta, flour sprinkled evenly on top, thyme, mustard, onion powder, garlic powder, salt/pepper to taste (I add 1 teaspoon salt and 3/4 teaspoon pepper), minced garlic, stock/broth, milk, and butter (cut into 2 pieces). Stir well. Cover pan with foil and bake 20 minutes.
  • Remove foil and stir ingredients together well. Add frozen peas and carrots. Stir through. Add 1 cup Cheddar and stir through again. Place tuna on top of ingredients in an even layer. Gently press into the mixture (no need to stir in it). Sprinkle remaining 1/2 cup Cheddar on top. If adding panko topping (see note 5), add on top in an even layer. Return pan to the oven, uncovered, and bake another 15–20 minutes or until pasta is tender and the top is golden brown (don’t over-bake or the sauce will dry out). Remove from oven and let stand 5 minutes. Enjoy immediately!
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: This recipe works best with rotini pasta—it’s the best at soaking everything up and bakes through perfectly in the specified time. Other pasta shapes may hide the flour so the dish won’t properly thicken. If using other pasta shapes, whisk the flour with 1/4 cup of the chicken stock/broth first before adding to the casserole dish. Ensure whatever pasta is being used has a similar boil time to rotini (9–11 minutes).
Note 2: The better the chicken stock, the more flavor this dish will have. I love and use Swanson’s chicken stock. If using chicken broth, you may need a bit more seasoning.
Note 3: For prepping milk, remove from the fridge, measure, and set aside before starting to cook. Room-temperature milk will heat quicker! This is intended to be a creamy recipe, and the lower-fat milk choices won’t achieve the right texture. That said, you can use 1% or 2% (for a less creamy dish). Unfortunately, skim milk or dairy milk alternatives don’t work the same in this recipe.
Note 4: Use 12 ounces of whatever frozen veggie you like best—all peas, peas and carrots, all corn, or peas and corn.
Note 5: Optional panko topping: Melt 2 tablespoons butter in a large pan over medium-high heat. Once melted, add in panko and salt to taste; I add a heaping 1/4 teaspoon. Stir constantly until lightly browned, then sprinkle over the casserole. Don’t want to use stovetop/pan? Just melt butter in the microwave and mix panko through with heaping 1/4 teaspoon salt.
Storage: Leftover Tuna Casserole keeps well in an airtight container in the fridge for 3–4 days. It does thicken and become less creamy as it sits (pasta continues to absorb surrounding liquid). Because of the dairy in this casserole, it isn’t a great candidate for freezing and thawing. The milk solids will separate as it thaws, resulting in a grainy texture with some separation, and the pasta bloats and becomes mushy.

Nutrition

Serving: 1serving | Calories: 514kcal | Carbohydrates: 49.4g | Protein: 32.1g | Fat: 21.1g | Cholesterol: 76.3mg | Sodium: 535.3mg | Fiber: 2.5g | Sugar: 9.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

No Boil Tuna Noodle Casserole Recipe FAQs

What type of tuna should I use in this recipe?

Tuna comes as light or white (albacore); albacore is the mildest. It’s packed in water, oil, or olive oil; olive oil gives a richer, smoother texture.

Why is my Tuna Casserole dry?

A few possible culprits:
-Using a baking dish that is too large for the amount of ingredients
-Not enough liquid in the recipe
-Over-baking (so the liquid bakes right out)

Do you eat Tuna Casserole warm or cold?

This specific recipe is intended to be eaten warm right out of the oven! That said, cold leftovers aren’t too bad if you’re into that kind of thing!

How do you add moisture to a casserole?

If the casserole ends up dry, drizzle some cream or melted butter on top. A squeeze of lemon can also add moisture and complement the tuna.

Quick Tip

Love canned tuna? Try some of my favorite recipes: easy and cheesy Tuna Melts, creamy Tuna Macaroni Salad, or our best-ever Tuna Salad.

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4 Comments

  1. Callie says:

    5 stars
    As your sister, I have to say this is such a good casserole! This is my go to dish to bring to literally anything!! Thanks for the recipe!

    Reply
    1. Chelsea Lords says:

      I am thrilled to Hera this! Thanks Kaiti! 🙂

      Reply
  2. Liberty says:

    5 stars
    As your sister, I have to say this tuna casserole was sooo good! I can’t wait to make it again for my next family party!

    Reply
    1. Chelsea Lords says:

      I am so happy you loved this so much! Thanks Liberty! 🙂

      Reply