Tuna Casserole Recipe Easy

When I need a truly satisfying dinner fast, a good tuna casserole recipe is always my go-to. The warm, cozy aroma as it bakes, with crispy edges and a creamy center, makes it a family favorite. When you need a fast, hearty, family-friendly meal, a tuna casserole recipe easy to make is always the answer. This version ditches the canned soup for a rich, homemade roasted red pepper sauce that’s ready in minutes. It’s got the warm, cozy feel of a classic comfort dish, but with a vibrant flavor and satisfying creaminess. You’ll love how quickly this comes together, transforming simple pantry staples into a new family favorite. The secret ingredient—smoked paprika—adds a depth of flavor that takes this easy tuna casserole to the next level.

Ingredients

• 340 g (12 oz) medium egg noodles or fusilli: The foundation for this dish; choose a shape with ridges that will hold onto the creamy sauce well. Cook to al dente according to package directions, as they will finish cooking in the oven. Avoid overcooking the noodles in the initial stage to prevent them from becoming mushy in the final casserole.
• 2 tablespoons unsalted butter: This is the fat base for our homemade roux, which creates the thick and creamy sauce. Unsalted butter allows you to control the seasoning precisely. Use a good-quality butter for a richer flavor.
• 1 medium yellow onion, finely chopped: Provides the essential aromatic base for the sauce. Finely chopping ensures it softens completely and blends into the sauce texture seamlessly. Sauté until translucent and soft, not browned.
• 2 cloves garlic, minced: Adds a savory depth to the sauce. Be careful not to burn the garlic, as it can turn bitter very quickly. Add it after the onion has softened for just a minute or two until fragrant.
• 3 tablespoons all-purpose flour: The thickening agent for the sauce (the roux); make sure to cook it for at least 1-2 minutes to eliminate the raw flour taste. For a gluten-free option, a 1:1 gluten-free flour blend works well here, but note that the sauce may thicken slightly more rapidly. If you’re making a low-carb version, a different thickener like xanthan gum would be needed instead of flour.
• 500 ml (2 cups) whole milk: The primary liquid base for the sauce, providing richness and creaminess. Whole milk yields the best texture and flavor, but 2% milk can be used if preferred. Ensure the milk is at room temperature to prevent lumps when adding it to the hot roux.
• 250 ml (1 cup) vegetable broth: Adds a layer of complexity and savory depth beyond just milk. A low-sodium broth allows you to control the final salt level. For a richer flavor profile, you could swap this for chicken broth.
• 200 g (7 oz) jarred roasted red peppers, drained and puréed until smooth: The hero ingredient that gives this casserole its unique color and flavor. Jarred peppers are convenient and already soft; drain them well before blending to avoid excess liquid. Purée them until perfectly smooth to ensure the sauce has a uniform, velvety texture.
• 2 teaspoons smoked paprika, plus more for garnish: Adds a lovely smoky flavor that pairs perfectly with the tuna and red peppers. Be sure to use smoked paprika (pimentón ahumado), not regular sweet paprika, for the intended flavor profile. The garnish dusting at the end enhances the visual appeal.
• 1/2 teaspoon black pepper and 1/2 teaspoon salt, or to taste: Essential seasoning for balance. Adjust the salt based on the type of broth and whether your cheese is extra salty. Always taste the sauce before adding the tuna and cheese, as these contain sodium as well.
• 2 (142 g / 5 oz each) cans tuna in water or oil, drained well and flaked: The main protein source for this high-protein tuna casserole recipe. Tuna packed in water is often preferred for lower fat content, but oil-packed tuna provides a richer flavor. Ensure you drain the tuna thoroughly to avoid making the casserole watery or oily.
• 250 ml (1 cup) frozen peas: Adds a pop of color and a touch of sweetness; they cook quickly and maintain their texture when folded in frozen. If using fresh peas, blanch them briefly first. Frozen corn or broccoli florets are also great substitutions.
• 200 g (7 oz) sharp cheddar cheese, shredded: Provides a sharp, tangy flavor and a golden, bubbly topping. For the best melting and flavor, shred the cheese fresh from a block instead of using pre-shredded varieties, which contain anti-caking agents. Sharp cheddar cuts through the richness of the sauce nicely.
• 2 tablespoons fresh parsley, finely chopped, for garnish: Adds freshness and visual appeal to cut through the heavy, creamy texture. Only add this right before serving for the best flavor and color. Dill is another excellent herb alternative that pairs well with tuna.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prep the Oven and Pasta: Preheat your oven to 190°C (375°F) and lightly grease a 23×33 cm (9×13 inch) baking dish. While the oven heats, bring a large pot of salted water to a boil and cook the egg noodles according to package directions until they are just al dente. Immediately drain the noodles well and set them aside while you prepare the sauce.
2. Sauté Aromatics: While the noodles are cooking, melt the 2 tablespoons of butter in a large saucepan or Dutch oven over medium heat. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let the garlic burn.
3. Build the Roux and Sauce Base: Sprinkle the 3 tablespoons of flour evenly over the softened onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to toast the flour, creating a roux that thickens the sauce and prevents a raw flour taste. Gradually whisk in the whole milk and vegetable broth until the mixture is completely smooth and free of lumps.
4. Finish the Red Pepper Sauce: Continue to cook the sauce over medium heat, whisking occasionally, until it comes to a gentle simmer and thickens slightly (about 3-5 minutes). Once thickened, stir in the smooth roasted red pepper purée, smoked paprika, black pepper, and salt. Reduce heat and simmer for 2-3 minutes, allowing all the flavors to meld together and the sauce to achieve its vibrant reddish-orange color.
5. Combine and Fill Dish: Remove the sauce from the heat and gently fold in the cooked noodles, thoroughly drained tuna, and frozen peas until everything is well combined and coated in the creamy sauce. Pour the mixture into the prepared baking dish, using a spatula to spread it evenly from corner to corner. When I make this for a quick weeknight dinner, I always use a 9×13 dish; it’s perfect for feeding my whole family. Sprinkle the shredded sharp cheddar cheese generously and evenly over the top of the casserole mixture. If the sauce looks too thick after combining everything, add 1-2 tablespoons of milk before baking to keep it creamy.
6. Bake and Serve: Bake the casserole for 20-25 minutes in the preheated oven, or until the sauce is bubbling around the edges and the cheese topping is melted and golden brown. Remove the casserole from the oven and let it rest for 5-10 minutes before serving; this allows the sauce to set slightly, preventing it from being watery when scooped. Garnish generously with a light dusting of smoked paprika and the finely chopped fresh parsley before serving this easy tuna casserole.

Smoked Paprika and Red Pepper: The Flavor Twist

The roasted red pepper sauce is the star of this dish, offering a fresh, vibrant alternative to traditional cream-of-mushroom soup base. The sweetness of the peppers, combined with the smoky depth of the paprika, creates a complex flavor profile that elevates the simple tuna. This sauce base is also incredibly versatile; you can add a pinch of cayenne pepper for a little heat or use a different type of cheese like Monterey Jack. By using fresh ingredients like roasted red peppers, you’re creating a dish that feels more wholesome and less processed, while still being just as quick to prepare. This approach makes a truly family-friendly easy tuna casserole recipe.

Make-Ahead Tips and Freezing Instructions

To prepare this easy tuna casserole ahead of time, assemble the entire dish in the baking dish but do not bake it. Cover the unbaked casserole tightly with plastic wrap and aluminum foil, then store in the refrigerator for up to 24 hours. To freeze, follow the same steps as above, but place the covered dish in the freezer for up to 3 months. Thaw overnight in the refrigerator before baking, or add 10-15 minutes to the total baking time if baking directly from frozen. I often make two of these at once on Sunday; one for dinner that night and one to freeze for a busy Tuesday when I need a high-protein, quick meal.

FAQs

Can I use other types of pasta?

Yes, absolutely. Penne, rotini, or even large macaroni noodles work well for this recipe; ensure they are cooked al dente as directed.

What kind of tuna should I use?

We recommend canned tuna packed in water for a cleaner flavor, or oil-packed tuna for richness. Ensure it’s fully drained.

Can I add vegetables besides peas?

Yes, steamed broccoli florets, chopped carrots, or mushrooms sautéed with the onions are all great additions. This makes for easy healthy eating and keeps this easy tuna casserole recipe simple.

How do I keep the noodles from getting mushy?

The key is to undercook the noodles initially (al dente) and drain them immediately, preventing overhydration before baking.

Is this recipe freezer-friendly?

Yes, see our Make-Ahead Tips for instructions on freezing both the cooked and uncooked casserole. This is a great family-friendly option for meal prep recipes.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. I’ve found that Bob’s Red Mill blend works best for this specific easy tuna casserole recipe.

How do I add extra crunch to the top?

For a crunchy topping, mix 1/2 cup panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheese before baking. This simple addition elevates the texture of this easy tuna casserole recipe.

Conclusion

This easy tuna casserole recipe proves that weeknight comfort food can be both quick and full of flavor. The homemade red pepper sauce gives it a fresh, modern twist that everyone at the table will love, making it a reliable choice for family dinners. Try this specific tuna casserole recipe easy approach for your next weeknight meal—you might never go back to the classic version. Save this easy dinner idea to Pinterest for later when you need quick, high-protein family meals.

tuna casserole recipe easy

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jade Monroe
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

A quick and easy tuna casserole recipe featuring a homemade roasted red pepper sauce instead of canned soup. This cozy comfort food dish is elevated by smoked paprika, offering a vibrant flavor twist for family weeknight dinners.

---

Ingredients

Scale 1x2x3x

• 340 g medium egg noodles or fusilli (al dente)
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 500 ml whole milk
• 250 ml vegetable broth (low-sodium)
• 200 g jarred roasted red peppers, drained and puréed smooth
• 2 tsp smoked paprika, plus extra for garnish
• 1/2 tsp salt and 1/2 tsp black pepper, or to taste
• 2 cans tuna (142 g each), in water or oil, drained and flaked
• 250 ml frozen peas (1 cup)
• 200 g sharp cheddar cheese, shredded
• 2 tbsp fresh parsley, finely chopped, for garnish

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep Oven and Cook Pasta: Preheat oven to 190°C (375°F) and lightly grease a 9×13 inch baking dish. Cook noodles according to package directions until just al dente, then drain immediately.
2. Sauté Aromatics: Melt butter in a large saucepan over medium heat. Add finely chopped onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant.
3. Prepare Sauce Base: Sprinkle flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook the flour. Gradually whisk in milk and vegetable broth until the mixture is completely smooth and free of lumps.
4. Finish Red Pepper Sauce: Continue to cook the sauce over medium heat, whisking until it thickens slightly (about 3-5 minutes). Stir in red pepper purée, smoked paprika, salt, and black pepper. Simmer for 2-3 minutes.
5. Assemble Casserole: Remove sauce from heat. Gently fold in cooked noodles, drained tuna, and frozen peas until well combined and coated in the sauce. Pour into the prepared baking dish and spread evenly. Sprinkle shredded cheddar cheese over the top.
6. Bake and Serve: Bake for 20-25 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden brown. Let rest for 5-10 minutes before serving. Garnish with a light dusting of smoked paprika and fresh parsley.

Notes

To keep the noodles from getting mushy, cook them al dente and drain immediately. If the sauce looks too thick after combining everything, add 1-2 tablespoons of milk before baking to keep it creamy. Allow the casserole to rest for 5-10 minutes after baking for best results.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/8 casserole
• Calories: 480 kcal
• Sugar: 7 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 60 mg