I’ve taken this iconic dish and ‘86ed the vegetables, stepped up the cheese content, and eased up on the tuna for a hearty yet kid-approved tuna casserole for the 21st century. No frowny faces from those little monkeys at your dinner table. This casserole is straight-up delicious!
My tuna casserole recipe combines your favorite tuna with tender pasta, cheese, and a simple white sauce to create a creamy, hearty, and satisfying family meal.
Casseroles are wonderful because they’re easy and they’re all-inclusive. The basic casserole format includes a protein, a vegetable, and a starch (such as pasta, potatoes, or rice). It’s a complete meal in one baking dish.
And here’s the hidden bonus of this tuna noodle bake: Your baking dish is also your serving dish! Around here we call that EASY CLEANUP!
My neighborhood has a wonderful tradition when someone has a baby. All the neighbors sign up for the “meal train,” and bless the new parents with a homemade dinner delivered each night. We’ve had parents go for a solid month without having to make dinner! This is a perfect occasion for a tuna macaroni casserole, which can be delivered hot, unbaked, or frozen.
CAN YOU FREEZE TUNA CASSEROLE?
Absolutely! The key is to prepare it according to the directions, but instead of cooking it, you cover it and freeze it. Then, the night before you want to serve it, put the entire casserole dish in fridge and let it thaw overnight.
WHAT IS AL DENTE?
Simply put, it’s pasta that is undercooked by 2-3 minutes. This makes it more chewy and firm. In this recipe, we cook the pasta al dente because we know it will cook even more when we bake the casserole. The final result will be perfectly cooked pasta that doesn’t fall apart.
Some other great casseroles include Maple Glazed French Toast Casserole and Make Ahead Egg Nog French Toast.
INGREDIENTS – WHAT YOU NEED
The rich flavor of this recipe comes from a white sauce of butter, flour, and chicken broth, which is mixed with cooked elbow noodles, mayonnaise, cheese, and canned tuna. The homemade flavors are seasoned with onion salt, celery salt, table salt, and black pepper.
HOW TO MAKE EASY TUNA CASSEROLE – Step by Step
Cook pasta until al dente. Drain and rinse with cool water.
Make a simple white sauce by melting butter in a pan over medium heat. Don’t let it burn while you’re checking your phone! Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thickened. Set white sauce aside.
In a large bowl mix drained pasta, white sauce, tuna, mayonnaise, 1 cup cheese, and seasonings.
Put into a 9 x 13 baking pan and add remaining 1 cup of cheese to the top. Bake uncovered for 30-45 minutes at 350 degrees (F).
Serve it right from the casserole dish. But be careful that tiny hands can’t reach the hot dish!
WHAT ARE THE DIFFERENT TYPES OF TUNA?
Tuna has gotten a little crazy with the categories and sub-categories. Let’s decode it:
Canned tuna comes packed in oil or water. It’s a matter of personal preference. The oil, however, packs in lots of extra calories and fat where it’s really not needed. For that reason, I recommend tuna packed in water.
Water = Lower fat and calories
Oil = Higher fat and calories
Next is the type of fish, described as white tuna vs. light tuna. White comes from a larger variety of fish, and has a more neutral flavor. Light tuna comes from smaller fish, and has a stronger flavor.
White = Milder flavor
Light = Bigger flavor
Finally, the size of the cuts determines whether it’s solid or chunk.
Solid = bigger cuts
Chunk = smaller cuts
Here’s my recommendation for this recipe: Solid White Tuna in Water. The milder flavor is more kid-friendly, and you don’t need the extra oil in this recipe.
PRO TIPS/RECIPE NOTES
Freeze it. Easy tuna casserole is a perfect freezable meal, but I recommend freezing it before you cook it. Otherwise you have to bake it twice, which can degrade your food.
Disposable aluminum foil casserole pans are a great way to remove the anxiety about getting your casserole dish back from a neighbor or a potluck dinner. Bake, serve, and toss when you’re done!
Make ahead meal. This tuna macaroni casserole makes a great meal for camping trips, cabin trips, or trips to a vacation condo. As long as you have an oven, you can pop in this make ahead casserole for a home-cooked meal. And the best part is that you won’t spend your precious vacation time cooking and prepping.
Freezer organization. Save a few Amazon boxes from the holidays to make freezer dividers. Just cut out carboard rectangles slightly larger than the top of your casserole dish, and you can stack 2-3 casserole dishes on top of each other in the freezer with a piece of carboard between each one.
Substitute protein. If your family just doesn’t like the flavor of tuna or you’re concerned about the mercury content in fish, you can make this exact same recipe using canned chicken.
Putting it together. This recipe is best made mise en place, which means having everything opened, measured, prepared, and ready in small bowls and containers. This allows you to add any ingredient as quickly as it takes you to grab a bowl and pour it in. The reason why is that you don’t want to overcook or burn your white sauce while you’re busy measuring or shredding other ingredients. A word of warning, however: Once you experience mise en place cooking, you may never go back to your old ways! ☺
WHAT OTHER DELICIOUS CASSEROLES CAN YOU MAKE?
- Make this delicious Cheesy Chicken Brocolli Rice Casserole
- Prepare this incredible Make Ahead Chicken Enchilada Casserole
- Make this amazing Make Ahead Freezer French Toast Casserole
- Create this hearty Philly Cheesesteak Cauliflower Tater Tot Casserole
- Make this sensational Turkey and Stuffing Casserole
If you make this Tuna Casserole, I would love to see it! Snap a picture of it and share it with me on Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver.
Easy Tuna Casserole
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 can shredded tuna (5 oz)
- 16 oz box of elbow noodles
- 1/2 cup mayonnaise
- 2 cups of shredded cheddar cheese
- dash onion salt
- dash celery salt
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Make a simple white sauce by melting butter in a pan over medium heat. Don’t let it burn while you’re checking your phone! Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thickened. Set white sauce aside.
- Cook pasta until al dente. Drain and rinse with cool water.
- In a large bowl mix drained pasta, white sauce, tuna, mayonnaise, 1 cup cheese, and seasonings.
- Put into a 9 x 13 baking pan and add remaining 1 cup of cheese to the top. Bake for 30-45 minutes.
Freezer Meal Directions
- Skip the baking. Instead, cover the baking dish tightly, label, and freeze the casserole. You can also cover with foil and slide it into a jumbo size freezer bag. When ready to eat, let thaw completely, remove foil/Saran Wrap, and bake at 350 degrees (F) for 30-45 minutes.
Notes
Nutrition
Loved this recipe?
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This recipe was first posted Sep 2nd, 2014, but has been updated with new photos and better detailed instructions & tips on January 4th, 2021.
Comments & Reviews
Sonja says
Hi, after reading all the reviews I’m still a little confused about this recipe. Can you clear it up please? Firstly, you said in one reply that you fixed the qty of tuna to be 1/2 cup yet the ingredients still say 1/4 cup. Which is it? Also, the chicken broth you have used in the white clearly includes shredded chicken from the pics, however chicken broth where I am is just stock liquid. Should I be using a can of chicken soup instead? And I am assuming the tuna is drained? Thanks for your help.
Karrie says
Hi, so it’s 1 (5 oz.) can of tuna. The white sauce I had pictured was because when I made this and took photos I was doing a big freezer meal cooking day and we added chicken to the white sauce for all the recipes, but I just removed that pic for now so as to avoid confusion. If you want to use cream of chicken soup instead of the white sauce base that works great too!
Sarah says
this looks so good, how long does this freeze for?
Karrie says
Hi! I’d suggest using up this freezer meal within 4-5 months for best flavor results. 🙂
Sarah Robertson says
this looks amazing. ive been baby prepping and a going to make this.
How Long can you keep this in the freezer for?
thank you
Hannah says
Can you bake this casserole without thawing it first?
Karrie says
Yes you can, just add more time to the oven. 🙂
Ami Calhoun says
What is a substitute I can buy at the store for White Sauce if I don’t have time to make that first? Any cream based soup? If so, what is your recommendation? Thank you.
Karrie says
I like cream of chicken soup – but you can use any cream of soup (celery, mushroom)
sroma says
It literally takes a couple minutes.
Melissa says
I am excited to try this one out.
What is the recipe for the white sauce?
Thanks!
embaroo says
made pretty much as written except i added 2 cans of of tuna (the regular short little cans) because I love tuna, and it was delish! Very easy to make the white sauce while the pasta cooks. I was skeptical of the the mayo, but the finished product is very flavorful and creamy, not too heavy or greasy at all. definitely a keeper!
Jennifer says
This looks delicious and I’d like to try it, but my husband can’t stand any recipe that includes mayo or sour cream. Do you think it would still taste okay (and have a similar consistency) if I left out the mayo? Or do you have a substitution idea? Thanks!
Ashley says
It was very dry compared to my normal recipe that’s creamy. I liked the flavor alright, but was disappointed. Overall I’d give it a 2 or 3 out of 5 stars.
Marnie says
Can’t wait to try your recipes. Just an FYI: you have both of these listed in your ingredients list for the tuna casserole recipe: 1/4 cup of finely shredded tuna AND 1 can of tuna. According to all your replies, apparently all you ment to have listed was the 1 can of tuna. It would clear things up if you could just delete the “1/4 can of finely shredded tuna” from the ingredients list. Thanks for your great ideas & recipes.
Happy.MoneySaver says
Thanks for catching that. I guess I had tuna on the brain! It is fixed. 🙂
JD So. Cal. says
Looks good but I can not eat any chicken products! Can I use milk instead?
Happy.MoneySaver says
I would try a vegetable broth first because I think it would be the most similiar texture-wise. I think milk could be a good substitute but it may be more creamy which isn’t a bad thing at all! 🙂
krista says
So 1/4 cup of tuna in sauce and 1 can in dish?
Happy.MoneySaver says
Just one can of tuna in the dish. That is around 5-7 ounces which is closer to 1/2 cup of tuna.
Amy says
When I’ve made pasta casseroles and frozen them, often the pasta is really mushy and not really distinguishable by the time it’s defrosted and baked. Do you have any tips? Obviously undercook the pasta a little if it’s destined for the freezer; but do you use white or wholewheat pasta and have you noticed differences between the two?
Karrie says
I haven’t actually frozen whole wheat pasta, but yes I try to make sure the pasta is a little bit undercooked (like one minute before al dente). Pasta is always better fresh and instantly hot from the pot, but I never complain when I have a pasta freezer meal on a busy night instead of cereal or hot dogs! LOL! 🙂
Alexis says
I’m making this right now and 1/4 cup of tuna for the whole recipe doesn’t seem like enough. Am I missing something?
Thank you! I’m excited to try this!
Happy.MoneySaver says
Usually the cans are around 5-7 ounces of tuna which is closer to 1/2 cup. That’s what is perfect for my family but feel free to double it for more tuna goodness! 🙂
Megan says
In the directions it says 1/4 c finely shredded tuna… Is that in addition to the can of tuna?
Thanks so much!
I’m trying all your freezer meals next week! I just had b/g twins and return to work March 1. Thank you for all the great ideas! Ill need them 🙂
Happy.MoneySaver says
No, the tuna is all from the can unless you have some on hand to shred up! Congrats on your twins!
Megan says
Thank you so much! This is so incredibly helpful! AND your recipes are super yummy! Did you say you had a book of additional freezers meals? I’d love to get my hands on that!
Tiffany says
Hi! I just found your website a week ago and I’ve been on it every day since. Your recipes look amazing! I can’t wait to try them. Thank you for putting the cost to make verses to buy. I often want to make my own foods from scratch instead of buying processed, but wonder if it’s cost efficient especially since we’re on a tight budget.
Nancy says
Hi, can you tell me what size of ZipLock bag you used to put the 9×13 dish in?
Thank you,
nancy
Happy.MoneySaver says
Nancy, I used the gallon size ziploc bags!
Kim says
I don’t see the recipe for the white sauce?
Thank you,
Kim
Happy.MoneySaver says
The white sauce is the first four ingredients. On the printable recipe right above the comments it goes into more detail and I also put it below. Sorry I should have made that more clear! Hope this helps!
Make a simple white sauce by melting butter in a pan over medium heat. Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thick and bubbles up. Add in tuna. Set white sauce aside.
S says
FYI : another name for a white sauce is a roux.
CTY says
I can see why your family likes this so much. What size can of tuna?
Chris says
Question? I thought it was tuna casserole. Why is chicken listed? Oops!
Karrie says
Well, I like making a bulk batch of white sauce base for all my freezer meals (you will seen this soon in my recipe cookbook coming) but if you are only making this one recipe you could just leave out the chicken if you want to. Just adds a bit more flavor so I like it that way.