Easy Tuna Casserole
This easy tuna casserole features flaky tuna, tender noodles, and peas in a creamy homemade cheese sauce, all topped with buttery cracker crumbs. A cozy, family-friendly dinner that's ready in under an hour.
Servings: 6 servings
Ingredients
For the Casserole:
- 1/2 cup diced white onion
- 8 ounces small pasta (rotini, farfalle, or macaroni)
- 2 cups frozen peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 2 cups milk
- 1 teaspoon salt
- 1 cup freshly grated cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup sour cream
- 10 ounces canned tuna (water-packed, well drained)
For the Topping:
- 1 cup crushed Ritz crackers (or panko breadcrumbs)
- 2 tablespoons melted butter
- 1/2 cup grated Parmesan cheese
- Fresh minced parsley
Instructions
- Preheat oven to 350°F.
- Cook pasta in salted boiling water according to package directions, pulling it one minute early for al dente. Add frozen peas during the last minute. Drain and set aside.
- In a large, deep oven-safe skillet, melt butter over medium heat. Add diced onion and cook until soft and translucent, about 3-4 minutes.
- Whisk in flour and garlic powder. Cook for 2 minutes until golden.
- Slowly whisk in milk and bring to a simmer. Stir often until thickened, about 3-4 minutes.
- Remove from heat. Stir in cheddar and Parmesan cheese until melted and smooth.
- Add cooked pasta, peas, drained tuna, and sour cream. Stir until combined.
- In a small bowl, mix crushed crackers with melted butter, Parmesan, and parsley. Sprinkle evenly over the casserole.
- Bake uncovered for 20 minutes until bubbling. Broil 3-5 minutes for a golden top.
- Let rest 5-10 minutes before serving. Garnish with fresh parsley.
Notes
- For extra creaminess: Stir a few ounces of cream cheese into the sauce until melted.
- Pasta tip: Use sturdy shapes like rotini, macaroni, or farfalle. Cook to al dente since it continues cooking in the oven.
- Drain the tuna well to prevent a watery casserole. Press out excess liquid.
- Use freshly-grated cheese. It melts smoother and tastes better than pre-shredded.
- Topping swaps: Use panko, crushed saltines, or potato chips instead of Ritz crackers.
- Veggie swaps: Replace peas with steamed broccoli, sauteed mushrooms, or mixed vegetables.
- Protein swap: Use shredded rotisserie chicken or canned chicken instead of tuna.
- Condensed soup shortcut: Skip the roux and use one 10-oz can cream of mushroom soup mixed with ½ cup milk.
- Make ahead: Assemble up to 4-5 hours in advance, cover, and refrigerate until ready to bake.
- Freezing: Freeze unbaked (without topping) or baked for up to 6 months. Thaw before reheating for best results.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in oven at 350°F or microwave individual portions.
Nutrition
Calories: 608kcal | Carbohydrates: 53g | Protein: 30g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 96mg | Sodium: 1111mg | Potassium: 518mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1273IU | Vitamin C: 20mg | Calcium: 451mg | Iron: 3mg
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