20 Creamy Tuna Casserole Recipes Delicious

Craving a cozy, comforting meal that’s as easy as it is delicious? Look no further than creamy tuna casserole—the ultimate weeknight hero! Whether you’re after a classic bake, a lightened-up twist, or something packed with extra cheesy goodness, we’ve rounded up 20 irresistible recipes to satisfy every craving. Dive in and discover your new go-to dish that’ll have everyone asking for seconds!

Classic Tuna Noodle Casserole

This comforting tuna noodle casserole is a nostalgic weeknight hero—creamy, hearty, and topped with that irresistible buttery crunch.

Ingredients:

• 8 oz egg noodles
• 2 (5 oz) cans tuna in water, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 cup frozen peas, thawed
• 1/2 cup finely diced yellow onion
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook egg noodles according to package directions until al dente; drain and set aside.
2. In a large bowl, whisk together condensed soup, whole milk, garlic powder (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Fold in cooked noodles, tuna, thawed peas, diced onion, cheddar cheese, and Parmesan until evenly coated.
3. Transfer mixture to a greased 9×13-inch baking dish. In a small bowl, combine panko and melted butter (2 tbsp); sprinkle evenly over the casserole.
4. Bake for 25 minutes until bubbly and the topping is golden. Let rest 5 minutes before serving.

The magic here? The panko topping stays ultra-crispy even after baking, giving every bite a satisfying contrast to the creamy tuna filling.

Tip: For extra richness, swap the milk for half-and-half or stir in a dollop of sour cream with the soup.

Cheesy Tuna Casserole with Peas

This comforting classic combines tender pasta, creamy cheese sauce, and flaky tuna for a weeknight dinner that feels like a hug in a dish.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1 (5 oz) can tuna in water, drained
• 1 cup frozen peas, thawed
• 1/2 cup crushed buttery crackers (like Ritz)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and cook for 3–4 minutes until translucent. Sprinkle flour over onions and whisk for 1 minute to form a paste.
3. Gradually pour in milk while whisking constantly. Add Dijon mustard, garlic powder, salt, and pepper. Cook for 3–4 minutes until thickened, stirring frequently.
4. Remove from heat and stir in cheddar cheese until melted. Fold in cooked macaroni, tuna, and peas until evenly coated.
5. Transfer mixture to a greased 9×13-inch baking dish. Top with crushed crackers and bake for 20 minutes until bubbly and golden.

The magic here? The Dijon mustard adds just enough zing to balance the rich cheese sauce, while the cracker topping stays perfectly crisp.

Tip: For extra flavor, swap half the cheddar for Gruyère or stir in 1 tbsp chopped fresh dill with the peas.

Spicy Tuna Casserole with Jalapeños

This twist on classic tuna casserole brings the heat with fresh jalapeños and a creamy, cheesy sauce—comfort food with a kick!

Ingredients:

• 8 oz elbow pasta
• 2 (5 oz) cans tuna in water, drained
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup finely diced jalapeños (seeds removed for milder heat)
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook pasta according to package directions; drain and set aside.
2. In a large bowl, combine tuna, cheddar cheese, sour cream, mayonnaise, jalapeños, garlic powder, smoked paprika, salt, and black pepper. Fold in cooked pasta until evenly coated.
3. Transfer mixture to a greased 9×9-inch baking dish. In a small bowl, toss panko with olive oil; sprinkle evenly over the casserole.
4. Bake for 20–25 minutes until bubbly and the topping is golden brown. Let rest 5 minutes before serving.

The crispy panko topping contrasts perfectly with the creamy, spicy tuna filling—every bite has texture and just the right amount of heat.

Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before sprinkling it on the casserole.

Healthy Tuna Casserole with Whole Wheat Pasta

This lighter take on classic tuna casserole keeps all the comfort but swaps in whole wheat pasta and a creamy yogurt sauce for a guilt-free weeknight win.

Ingredients:

• 8 oz whole wheat elbow pasta
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 (5 oz) cans tuna in water, drained
• 1 cup plain Greek yogurt
• 1/2 cup grated Parmesan cheese
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup whole wheat breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook pasta according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. In a large bowl, combine cooked pasta, onion mixture, frozen peas, tuna, Greek yogurt, Parmesan, Dijon mustard, salt, and black pepper. Mix gently until evenly coated.
4. Transfer to a greased 9×13 baking dish and sprinkle breadcrumbs evenly over the top. Bake for 20 minutes until bubbly and breadcrumbs are golden.

The Greek yogurt adds a tangy creaminess that balances the savory tuna, while the whole wheat breadcrumbs give every bite a satisfying crunch.

Tip: For extra flavor, toast the breadcrumbs in a dry skillet with 1 tsp olive oil before sprinkling over the casserole.

Tuna Casserole with Mushrooms and Onions

This comforting tuna casserole gets extra depth from caramelized onions and earthy mushrooms—perfect for a cozy weeknight dinner that feels homemade.

Ingredients

• 8 oz egg noodles
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 (5 oz) cans tuna in water, drained
• 1 (10.5 oz) can cream of mushroom soup
• 1 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Cook egg noodles according to package directions; drain and set aside.
2. Heat olive oil in a skillet over medium. Add onion and cook for 5 minutes until soft. Add mushrooms and cook 5 more minutes until golden.
3. In a large bowl, combine cooked noodles, tuna, mushroom soup, milk, 1/4 cup cheddar, garlic powder, salt, and pepper. Fold in the onion-mushroom mixture.
4. Transfer to a greased 9×13″ baking dish. Top with remaining 1/4 cup cheddar and panko. Bake for 20 minutes until bubbly and breadcrumbs are crisp.

The panko topping adds a satisfying crunch against the creamy, savory filling—no canned fried onions required!

Tip: For a richer flavor, swap the milk for half-and-half and stir in 1 tbsp Dijon mustard with the soup.

Baked Tuna Casserole with Breadcrumbs

This comforting tuna casserole is a weeknight lifesaver—creamy, crunchy, and packed with flavor, all in one dish.

Ingredients

• 8 oz elbow macaroni
• 2 (5 oz) cans tuna in water, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 cup frozen peas, thawed
• 1/2 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Cook the macaroni according to package directions until al dente; drain.
2. In a large bowl, combine the cooked macaroni, tuna, cream of mushroom soup, milk, peas, cheddar cheese, garlic powder, salt, and black pepper. Stir until evenly mixed.
3. Transfer the mixture to a greased 9×13-inch baking dish. In a small bowl, toss the panko breadcrumbs with melted butter, then sprinkle evenly over the casserole.
4. Bake for 25 minutes, or until the top is golden and the edges are bubbly.

The buttery panko topping adds the perfect crunch to this creamy, nostalgic dish—no one will guess how simple it is to make!

Tip: For extra richness, swap the milk for half-and-half or stir in a dollop of sour cream before baking.

Tuna Casserole with Creamy Alfredo Sauce

This comforting tuna casserole gets a luxe upgrade with homemade Alfredo sauce—no canned soup here, just rich, cheesy goodness.

Ingredients

• 8 oz elbow pasta
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 (5 oz) cans tuna in water, drained
• 1 cup frozen peas
• 1/2 cup crushed buttery crackers (like Ritz)

Instructions

1. Preheat oven to 375°F. Cook pasta according to package directions; drain.
2. Meanwhile, melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream, then whisk in Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3 minutes until thickened.
3. In a large bowl, combine cooked pasta, Alfredo sauce, tuna, and frozen peas. Transfer to a greased 9×13″ baking dish and top with crushed crackers.
4. Bake for 20 minutes until bubbly and crackers are golden. Let stand 5 minutes before serving.

The cracker topping adds a crave-worthy crunch that contrasts perfectly with the velvety sauce—kids and adults alike will scrape their plates clean.

Tip: For extra flavor, mix 1/4 tsp onion powder into the Alfredo sauce.

Low-Carb Tuna Casserole with Cauliflower

This creamy, comforting tuna casserole swaps pasta for cauliflower—so you get all the cozy vibes without the carbs!

Ingredients:

• 1 medium head cauliflower, cut into small florets (about 4 cups)
• 2 (5 oz) cans tuna in water, drained
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crushed pork rinds (optional, for crunch)

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. Steam cauliflower florets for 5–6 minutes until tender but still firm. Drain well and spread in the baking dish.
3. In a skillet over medium heat, melt butter. Stir in heavy cream, garlic powder, onion powder, salt, and black pepper. Simmer 2 minutes until slightly thickened.
4. Flake tuna over the cauliflower, then pour the cream mixture evenly on top. Sprinkle with cheddar and Parmesan cheeses.
5. Bake for 20 minutes until bubbly. If using pork rinds, sprinkle them on and broil 1–2 minutes for extra crispiness.

The cauliflower stays perfectly tender-crisp, while the cheesy sauce and tuna make it taste just like the classic—minus the guilt!

Tip: Swap pork rinds for almond flour for a nutty crunch.

Tuna Casserole with Cheddar and Broccoli

This comforting classic gets a veggie-packed upgrade with tender broccoli and sharp cheddar for a satisfying weeknight dinner.

Ingredients:

• 8 oz elbow macaroni
• 2 cups fresh broccoli florets (cut small)
• 2 (5 oz) cans tuna in water, drained
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/2 cup crushed buttery crackers (like Ritz)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions, adding broccoli during the last 2 minutes of cooking. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Sauté onion for 3 minutes until soft, then add garlic and cook 30 seconds. Sprinkle in flour and whisk for 1 minute.
3. Gradually pour in milk, whisking constantly until smooth. Simmer for 3-4 minutes until thickened. Remove from heat and stir in cheddar, salt, pepper, and paprika until melted.
4. Fold in cooked macaroni, broccoli, and tuna. Transfer to a greased 9×13″ baking dish and top with crushed crackers.
5. Bake for 20 minutes until bubbly and crackers are golden. Let stand 5 minutes before serving.

The cracker topping adds the perfect crunch against the creamy, cheesy sauce—no canned soup required!

Tip: For extra richness, swap 1/2 cup milk for heavy cream.

Tuna Casserole with Crushed Potato Chips Topping

This comforting tuna casserole gets a playful crunch from a crispy potato chip topping—perfect for weeknights when you crave nostalgia with a twist.

Ingredients:

• 8 oz elbow macaroni
• 2 (5 oz) cans tuna in water, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup frozen peas
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups crushed potato chips (plain or ridged)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain.
2. In a large bowl, mix tuna, cream of mushroom soup, milk, cheddar cheese, peas, garlic powder, onion powder, salt, and black pepper. Fold in cooked macaroni until evenly coated.
3. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle crushed potato chips evenly over the top.
4. Bake for 20–25 minutes until bubbly around the edges and the chips are golden.

The magic here? The potato chips toast into an irresistible salty crust while keeping the casserole beneath creamy and tender—no breadcrumbs needed!

Tip: For extra flavor, use kettle-cooked chips or mix in a handful of grated Parmesan with the crushed chips before baking.

Tuna Casserole with Sun-Dried Tomatoes

This creamy, savory tuna casserole gets a gourmet twist with sun-dried tomatoes for a pop of tangy sweetness—comfort food with a little extra flair.

Ingredients

• 8 oz elbow macaroni
• 2 (5 oz) cans tuna in water, drained
• 1/2 cup sun-dried tomatoes (packed in oil), chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups shredded cheddar cheese
• 1 cup frozen peas
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 cup whole milk
• 1/2 cup panko breadcrumbs
• 2 tbsp olive oil (from the sun-dried tomato jar)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Cook macaroni according to package instructions until al dente; drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium. Sauté onion and garlic for 3 minutes until softened. Stir in sun-dried tomatoes and cook 1 minute more.
3. In a bowl, mix condensed soup, milk, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in cooked macaroni, tuna, peas, and onion mixture. Transfer to a greased 9×13″ baking dish.
4. Sprinkle cheddar cheese evenly over the top, followed by panko breadcrumbs. Bake for 25 minutes until bubbly and golden.

The sun-dried tomatoes add a chewy, umami-rich contrast to the creamy pasta, making every bite more interesting than your average tuna casserole.

Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before sprinkling it on top.

Tuna Casserole with Spinach and Artichokes

This comforting twist on classic tuna casserole gets a veggie-packed upgrade with tender spinach and briny artichokes—perfect for a fuss-free weeknight dinner.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 (5 oz) can tuna in water, drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded cheddar cheese
• ½ cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook macaroni according to package directions; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and sauté for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Sprinkle flour over onions and whisk for 1 minute. Gradually pour in milk and broth, whisking constantly until smooth. Bring to a simmer and cook for 3 minutes until thickened.
4. Remove from heat. Stir in Dijon mustard, 1 tsp salt, and ½ tsp pepper. Fold in cooked macaroni, tuna, artichokes, spinach, and ½ cup cheddar until combined.
5. Transfer to a greased 9×13″ baking dish. Top with remaining ½ cup cheddar and panko. Bake for 20 minutes until bubbly and golden.

The artichokes add a tangy bite that cuts through the rich sauce, while the spinach keeps every forkful fresh. Leftovers reheat like a dream!

Tip: For extra crunch, toast the panko in a dry skillet before sprinkling it on top.

Tuna Casserole with Dill and Lemon Zest

This comforting tuna casserole gets a bright, herby lift from fresh dill and zesty lemon—perfect for weeknights when you crave something cozy but crave-worthy.

Ingredients:

• 8 oz wide egg noodles
• 2 (5 oz) cans tuna in water, drained
• 1 ½ cups whole milk
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• ¼ cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ cup crushed buttery crackers (like Ritz)

Instructions:

1. Preheat oven to 375°F. Cook egg noodles according to package directions until al dente; drain and set aside.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Simmer for 3–4 minutes until slightly thickened.
3. Remove from heat; stir in cheddar, Parmesan, sour cream, dill, lemon zest, garlic powder, salt, and pepper. Fold in tuna and noodles until evenly coated.
4. Transfer to a greased 9×13-inch baking dish. Top with crushed crackers. Bake for 20 minutes until bubbly and golden.

The lemon zest and dill cut through the richness, making this casserole feel fresher than the classic version—no canned soup required!

Tip: For extra crunch, broil the topping for 1–2 minutes at the end (watch closely!).

Tuna Casserole with Cream of Mushroom Soup

This comforting tuna casserole is a nostalgic weeknight hero—creamy, hearty, and packed with savory flavor thanks to that trusty can of mushroom soup.

Ingredients:

• 8 oz egg noodles
• 2 (5 oz) cans tuna in water, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 cup frozen peas, thawed
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup crushed buttery crackers (like Ritz)
• 1 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Cook egg noodles according to package instructions until al dente; drain.
2. In a large bowl, mix cream of mushroom soup, milk, garlic powder (1/2 tsp), black pepper (1/4 tsp), and salt (1/4 tsp) until smooth. Fold in tuna, peas, and cooked noodles.
3. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle cheddar and Parmesan evenly over the top.
4. Toss crushed crackers with melted butter (1 tbsp) and scatter over the casserole. Bake for 20–25 minutes until bubbly and the topping is golden.

The cracker crust adds a buttery crunch that contrasts perfectly with the creamy, tuna-studded noodles underneath—no one can resist seconds!

Tip: For extra richness, swap the milk for half-and-half or stir in a dollop of sour cream with the soup mixture.

Tuna Casserole with Panko and Parmesan Crust

This cozy classic gets a crispy upgrade with a golden panko and Parmesan topping—comfort food at its easiest and most satisfying.

Ingredients

• 8 oz elbow macaroni
• 2 (5 oz) cans tuna in water, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat oven to 375°F. Cook macaroni according to package directions; drain and return to pot.
2. Stir in tuna, cream of mushroom soup, milk, peas, 1/4 cup Parmesan, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp salt until combined. Transfer to a greased 9×13″ baking dish.
3. In a small bowl, mix panko, remaining 1/4 cup Parmesan, and 1 tbsp olive oil. Sprinkle evenly over casserole.
4. Bake 20–25 minutes until bubbly and topping is golden brown. Let stand 5 minutes before serving.

The panko crust adds a crave-worthy crunch that contrasts perfectly with the creamy tuna filling—no one will guess it starts with pantry staples!

Tip: For extra richness, swap 1/2 cup milk with heavy cream.

Tuna Casserole with Roasted Red Peppers

This comforting classic gets a smoky-sweet upgrade with roasted red peppers and a crispy breadcrumb topping—perfect for busy weeknights when you crave something hearty but fuss-free.

Ingredients

• 8 oz elbow macaroni
• 2 (5 oz) cans tuna in water, drained
• 1 cup roasted red peppers (jarred), drained and chopped
• 1 ½ cups shredded sharp cheddar cheese
• 1 (10.5 oz) can condensed cream of mushroom soup
• ½ cup whole milk
• ½ cup sour cream
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp kosher salt
• ½ cup panko breadcrumbs
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain.
2. In a large bowl, combine tuna, roasted red peppers, 1 cup cheddar cheese, cream of mushroom soup, milk, sour cream, garlic powder, smoked paprika, and salt. Fold in cooked macaroni.
3. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle remaining ½ cup cheddar cheese on top.
4. In a small bowl, toss panko with olive oil. Scatter evenly over the casserole.
5. Bake for 25 minutes until bubbly and the topping is golden. Let rest 5 minutes before serving.

The roasted red peppers add a subtle sweetness that balances the savory tuna, while the panko topping stays extra-crunchy—no soggy breadcrumbs here!

Tip: For a richer flavor, swap the tuna for oil-packed albacore and reserve 1 tbsp of the oil to mix into the breadcrumbs.

Tuna Casserole with Corn and Green Beans

This comforting tuna casserole gets a fresh twist with sweet corn and crisp green beans, all wrapped up in a creamy, cheesy sauce.

Ingredients:

• 8 oz elbow macaroni
• 2 (5 oz) cans tuna in water, drained
• 1 cup frozen corn kernels, thawed
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 1 (10.5 oz) can cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/2 cup whole milk
• 1/4 cup grated Parmesan cheese
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crushed buttery crackers (like Ritz)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large bowl, combine tuna, corn, green beans, cream of mushroom soup, cheddar cheese, milk, Parmesan cheese, Dijon mustard, garlic powder, salt, and black pepper. Fold in the cooked macaroni until evenly coated.
3. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle crushed crackers evenly over the top.
4. Bake for 25 minutes until bubbly and the topping is golden brown.

The Dijon mustard adds a subtle tang that balances the richness of the cheese, while the cracker topping gives every bite a satisfying crunch.

Tip: For extra freshness, stir in a handful of chopped parsley just before serving.

Tuna Casserole with Garlic and Herb Seasoning

This cozy classic gets a flavor boost with crispy breadcrumbs and a garlic-herb sauce that’ll have everyone scooping seconds.

Ingredients

• 8 oz elbow macaroni
• 2 (5 oz) cans tuna in water, drained
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook macaroni according to package directions; drain and set aside.
2. In a skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Whisk in flour, then slowly pour in milk, stirring constantly until thickened (about 3 minutes).
3. Stir in thyme, parsley, onion powder, salt, and black pepper. Remove from heat and fold in cheddar cheese until melted.
4. Combine sauce, macaroni, and tuna in a greased 9×13″ baking dish. In a small bowl, mix panko and olive oil; sprinkle evenly over casserole.
5. Bake for 20 minutes until bubbly and breadcrumbs are golden.

The crispy garlic-herb topping contrasts perfectly with the creamy tuna filling—no canned soup required!

Tip: For extra crunch, broil the casserole for 1–2 minutes at the end (watch closely!).

Tuna Casserole with Rice and Cheese

This comforting tuna casserole swaps pasta for fluffy rice, making it a hearty, cheesy twist on a classic weeknight dinner.

Ingredients

• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 2 (5-oz) cans tuna in water, drained
• 1 (10.5-oz) can condensed cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/2 cup frozen peas, thawed
• 1/4 cup finely diced onion
• 1/4 cup mayonnaise
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crushed buttery crackers (like Ritz)

Instructions

1. Preheat oven to 375°F. In a saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
2. In a large bowl, mix cooked rice, tuna, mushroom soup, 3/4 cup cheddar cheese, peas, onion, mayonnaise, garlic powder (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Transfer to a greased 9×9-inch baking dish.
3. Sprinkle remaining 1/4 cup cheddar cheese and crushed crackers evenly over the top. Bake for 20 minutes until bubbly and crackers are golden.

The crispy cracker topping contrasts perfectly with the creamy, savory filling—no one will guess it comes together in under 45 minutes!

Tip: For extra crunch, toast the crackers in a dry skillet for 1 minute before crushing.

Tuna Casserole with Crispy Fried Onions

This comforting classic gets a crunchy upgrade with golden fried onions—perfect for busy weeknights when you crave something hearty but hassle-free.

Ingredients

• 8 oz egg noodles
• 2 (5 oz) cans tuna in water, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 cup frozen peas, thawed
• 1 cup crispy fried onions (like French’s)
• 1/2 cup shredded cheddar cheese
• 1 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat oven to 375°F. Cook egg noodles according to package directions until al dente; drain.
2. In a large bowl, mix condensed soup, 1 cup whole milk, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt. Fold in noodles, tuna, and peas until evenly coated.
3. Grease a 9×13-inch baking dish with 1 tbsp butter. Pour mixture into dish and sprinkle with 1/2 cup cheddar cheese.
4. Bake uncovered for 20 minutes. Remove from oven, top with 1 cup crispy fried onions, and bake 5 more minutes until onions are deep golden.

The magic here? Those crispy onions add a savory crunch that contrasts beautifully with the creamy tuna base—no extra prep required!

Tip: For extra richness, swap the milk for half-and-half and stir in a dollop of cream cheese with the soup.

Conclusion

With 20 creamy, comforting tuna casserole recipes to choose from, there’s something here for every taste and occasion! Whether you’re craving classic comfort or a fresh twist, these dishes are sure to satisfy. Give one (or a few!) a try, and let us know your favorite in the comments. Don’t forget to share this roundup with fellow home cooks on Pinterest—happy baking!