Tuna Casserole

We like tuna. And I wanted a tuna casserole that actually tasted good. All the ones I’ve tried on my own were so dry and never had enough tuna. This one finally made the cut!

Make Ahead? Yes!
Cook the noodles, sauté the veggies, and make the sauce. Store everything separately until ready – then assemble, and bake.

Freeze? Yes!
Undercook the noodles slightly. Assemble the dish in a freezer-safe container except for topping (Parmesan and crushed crackers). Allow to cool completely, then cover and freeze for up to 3 mos. To use, allow to thaw overnight in the refrigerator, then start with Step 9.

Optional Add-ins:

  • 1 tsp freshly squeezed lemon juice
  • 1 large pinch freshly ground black pepper

Tuna Casserole Recipe

  • 1 (9 oz) can solid white albacore tuna packed in water
  • 4 oz medium shells pasta
  • 1 rib celery, diced
  • 1 cup low-sodium chicken broth, room temperature
  • 1/2 cup 2% milk
  • 1/2 cup yellow onion, diced
  • 1/2 cup grated Parmesan cheese, divided (1/4 cup for sauce + 1/4 cup for topping)
  • 1/2 cup frozen peas
  • 1/2 cup Ritz crackers, crushed
  • 3 Tbsp salted butter, divided (1 Tbsp for veggies + 2 Tbsp for sauce)
  • 2 Tbsp all-purpose flour
  • 1 Tbsp unsalted butter, melted
  • 1 tsp dried parsley
  • 1/2 tsp chopped garlic
  • 1 small pinch dried dill weed
  1. Cook 4 oz shells until al dente, according to package instructions.
  2. In a medium skillet, melt 1 Tbsp salted butter over medium-high heat on stovetop.
  3. Add diced 1 rib celery, 1/2 cup diced onion, and 1/2 cup frozen peas then sauté until celery and onions are soft (but not yet translucent).
  4. Add 1/2 tsp chopped garlic and sauté for 30 secs more.
  5. Transfer veggies to a plate and set aside.
  6. Preheat oven to 350◦ F.
  7. Warm 1/2 cup milk (in microwave: 15 secs at a time, just until steam is rising).
  8. Add remaining 2 Tbsp salted butter and melt over medium heat.
  9. Whisk in one at a time: 2 Tbsp flour, then 1 cup room temp broth, then 1/2 cup heated milk, continually whisking until smooth.
  10. Reduce heat to bring sauce to a low simmer and stir constantly, until thicker and bubbling.
  11. Reduce heat to low then add – one by one – stirring in: 1 tsp lemon juice (if using), 1 tsp parsley, 1 pinch (about 1/16 tsp) dill, 1 pinch (about 1/16 tsp) black pepper (if using), and finally 1/4 cup Parmesan.
  12. Remove from heat and stir in one by one: cooked pasta, cooked veggies, then 1 – 9 oz can tuna.
  13. Transfer to an 8” x 8” baking dish.
  14. Sprinkle with remaining 1/4 cup Parmesan.
  15. In same skillet, melt 1 Tbsp unsalted butter over medium heat.
  16. Add crushed 1/2 cup crackers and stir until just combined.
  17. Sprinkle cracker mixture over casserole.
  18. Bake for 25 mins, until hot and bubbling.
Nutrition Facts
Servings: 4
Amount per serving 
% Daily Value*
Total Fat 22.7g29%
Saturated Fat 12.9g65%
Cholesterol 72mg24%
Sodium 816mg35%
Total Carbohydrate 35.1g13%
Dietary Fiber 2.9g10%
Total Sugars 5.2g 
Protein 35.6g 
Vitamin D 6mcg31%
Calcium 423mg33%
Iron 2mg11%
Potassium 107mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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Tuna Casserole
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