18 Creamy Tuna Casserole Recipes for Comfort Food Lovers

Busy weeknights call for dishes that are as comforting as they are easy to whip up, and nothing hits the spot quite like a creamy tuna casserole. Whether you’re craving a classic version or something with a modern twist, our roundup of 18 delectable recipes promises to deliver the ultimate comfort food experience. Dive in and discover your next family favorite that’s sure to warm hearts and bellies alike!

Cheesy Tuna and Rice Casserole

Just when you thought comfort food couldn’t get any more indulgent, along comes this Cheesy Tuna and Rice Casserole, a harmonious blend of creamy, savory, and utterly satisfying flavors that promises to elevate your weeknight dinner routine.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups whole milk
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, freshly grated
• 2 (5-ounce) cans tuna in water, drained
• 1/2 cup frozen peas, thawed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a medium saucepan, combine the rinsed rice, whole milk, and heavy cream. Bring to a simmer over medium heat, then reduce to low, cover, and cook for 18 minutes, stirring occasionally to prevent sticking.
3. While the rice cooks, melt the unsalted butter in a separate saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux.
4. Gradually whisk in the remaining milk until smooth, then simmer for 2 minutes until slightly thickened. Remove from heat and stir in the cheddar and Parmesan cheeses until melted.
5. Flake the drained tuna into the cheese sauce, then fold in the cooked rice, thawed peas, Dijon mustard, and smoked paprika. Season with salt and freshly ground black pepper.
6. Transfer the mixture to the prepared baking dish and bake for 25 minutes, or until bubbly and golden on top.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

Golden and bubbling straight from the oven, this casserole boasts a creamy interior with pops of sweet peas and savory tuna, all enveloped in a rich, cheesy sauce. Serve it with a crisp green salad or crusty bread for a meal that’s as comforting as it is sophisticated.

Healthy Tuna Casserole with Whole Wheat Pasta

This season, transform the classic tuna casserole into a nourishing masterpiece with our Healthy Tuna Casserole featuring whole wheat pasta. Perfect for a cozy dinner, this dish marries the heartiness of tuna with the wholesome goodness of whole grains, all enveloped in a creamy, yet light sauce.

Ingredients

• 8 ounces whole wheat pasta, such as penne or fusilli
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup cremini mushrooms, thinly sliced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup 2% milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 (5-ounce) cans wild-caught tuna in water, drained
• 1 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese
• 1/4 cup whole wheat breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes. Tip: Stir frequently to prevent burning.
4. Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes.
5. Sprinkle the flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste.
6. Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 5 minutes. Tip: A smooth sauce is key for the perfect casserole texture.
7. Stir in the Dijon mustard, salt, and pepper. Fold in the cooked pasta, tuna, and peas until evenly coated with the sauce.
8. Transfer the mixture to the prepared baking dish. Sprinkle with Parmesan cheese and breadcrumbs.
9. Bake for 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Lightly golden and irresistibly creamy, this casserole offers a delightful contrast of textures with the tender pasta and crisp topping. Serve it alongside a crisp green salad for a balanced meal that’s as satisfying as it is wholesome.

Spicy Tuna Casserole with Jalapeños

Amidst the bustling culinary scene, a dish that marries comfort with a kick stands out—our Spicy Tuna Casserole with Jalapeños. This recipe transforms humble ingredients into a symphony of flavors, where the heat of jalapeños meets the richness of tuna, all enveloped in a creamy, cheesy sauce.

Ingredients

• 12 oz. high-quality albacore tuna, drained and flaked
• 2 cups elbow macaroni, uncooked
• 1 1/2 cups sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 2 jalapeños, finely diced (seeds removed for less heat)
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.
3. In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute to form a roux.
4. Gradually whisk in the warmed whole milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes.
5. Remove the saucepan from heat. Stir in the sharp cheddar and Monterey Jack cheeses until fully melted and smooth.
6. Fold in the flaked albacore tuna, diced jalapeños, smoked paprika, and garlic powder. Season with salt and freshly ground black pepper to taste.
7. Combine the cheese sauce with the cooked macaroni, then transfer to the prepared baking dish.
8. In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle evenly over the casserole.
9. Bake for 25 minutes, or until the top is golden and the casserole is bubbly.
10. Let the casserole rest for 5 minutes before serving to allow the sauce to set.

Golden and inviting, this casserole boasts a creamy interior with a satisfying crunch from the panko topping. The jalapeños add a vibrant heat that complements the smoky undertones of the paprika, making each bite a delightful contrast of textures and flavors. Serve alongside a crisp green salad to balance the richness.

Creamy Tuna and Mushroom Casserole

This Creamy Tuna and Mushroom Casserole is a comforting classic, reimagined with a touch of sophistication for the modern table. Tender flakes of wild-caught tuna and earthy cremini mushrooms are enveloped in a velvety béchamel, crowned with a golden, buttery panko crust for a dish that’s as luxurious as it is nostalgic.

Ingredients

• 8 ounces wild-caught tuna, drained and flaked
• 1 cup cremini mushrooms, thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 cup panko breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 2-quart baking dish.
2. In a large skillet over medium heat, melt the unsalted butter. Add the cremini mushrooms and sauté until golden, about 5 minutes.
3. Sprinkle the all-purpose flour over the mushrooms, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in the warmed whole milk and heavy cream, ensuring no lumps remain. Bring to a gentle simmer, stirring until the sauce thickens, about 3 minutes.
5. Remove from heat and stir in the grated Gruyère cheese until melted. Fold in the flaked wild-caught tuna, fresh thyme leaves, sea salt, and freshly ground black pepper.
6. Transfer the mixture to the prepared baking dish. In a small bowl, combine the panko breadcrumbs with olive oil and sprinkle evenly over the casserole.
7. Bake for 20-25 minutes, or until the top is golden and the sauce is bubbly around the edges.
8. Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.

Offering a harmonious blend of creamy texture and umami depth, this casserole pairs beautifully with a crisp green salad or steamed asparagus for a complete meal. The golden panko topping adds a delightful crunch, contrasting the silky sauce beneath.

Tuna Casserole with Crunchy Potato Topping

Brimming with comfort and sophistication, this tuna casserole marries the richness of the sea with the earthy crunch of a potato topping, creating a dish that’s as nourishing as it is indulgent. Perfect for a cozy dinner, it’s a testament to the elegance of simplicity, elevated through technique and quality ingredients.

Ingredients

• 1 1/2 cups heavy cream
• 2 cups freshly grated Parmigiano-Reggiano
• 1/4 cup clarified butter
• 2 cups Yukon Gold potatoes, thinly sliced
• 1/2 cup panko breadcrumbs
• 1 tbsp fresh thyme leaves
• 12 oz high-quality canned tuna in olive oil, drained
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly golden topping.
2. In a medium saucepan over low heat, warm the heavy cream and 1 1/2 cups of Parmigiano-Reggiano until the cheese melts, stirring constantly to avoid clumping.
3. Heat clarified butter in a skillet over medium heat, adding the onions and garlic, sautéing until translucent, about 3 minutes.
4. Gently fold the tuna into the skillet, breaking it into large flakes, and cook for 2 minutes to meld flavors.
5. Layer the bottom of a baking dish with the tuna mixture, then evenly pour the cheese sauce over it.
6. Arrange the potato slices in overlapping layers on top, brush with melted clarified butter, and sprinkle with the remaining Parmigiano-Reggiano and panko breadcrumbs.
7. Bake for 25 minutes, or until the topping is crispy and the edges are bubbling.
8. Let the casserole rest for 5 minutes before serving to allow the layers to set.

Perfectly balanced, the casserole offers a creamy interior contrasted by the crisp potato topping, with the tuna providing a savory depth. Serve it alongside a crisp green salad dressed in a lemon vinaigrette to cut through the richness, making for a meal that’s both refined and utterly comforting.

Tuna and Broccoli Casserole

Lusciously creamy and brimming with wholesome ingredients, this Tuna and Broccoli Casserole is a testament to comfort food’s ability to be both nourishing and indulgent. Perfect for a weeknight dinner that doesn’t skimp on flavor or sophistication.

Ingredients

• 1 cup heavy cream
• 2 cups freshly grated aged cheddar cheese
• 1 cup panko breadcrumbs, toasted
• 2 tbsp clarified butter
• 1 lb wild-caught tuna, flaked
• 2 cups broccoli florets, blanched
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, sauté the finely diced yellow onion and minced garlic in clarified butter until translucent, about 5 minutes.
3. Add the flaked wild-caught tuna and blanched broccoli florets to the skillet, gently folding to combine without breaking the tuna apart too much.
4. Pour in the heavy cream, stirring continuously, and allow the mixture to simmer gently for 3 minutes to thicken slightly.
5. Season the mixture with sea salt, freshly ground black pepper, and freshly grated nutmeg, adjusting the seasoning to your preference.
6. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the freshly grated aged cheddar cheese and toasted panko breadcrumbs on top.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
8. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

Delightfully rich with a satisfying crunch from the panko topping, this casserole pairs wonderfully with a crisp green salad or a glass of chilled white wine for an elevated dining experience.

Gluten-Free Tuna Casserole

Nothing satisfies the soul quite like a comforting, gluten-free tuna casserole, a dish that marries the heartiness of traditional comfort food with the lightness of modern dietary preferences. Elegantly layered with flavors and textures, this recipe promises a delightful dining experience that’s both nourishing and indulgent.

Ingredients

• 8 ounces gluten-free elbow pasta
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup gluten-free chicken broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 (5-ounce) cans wild-caught tuna in water, drained
• 1 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese
• 1/2 cup gluten-free breadcrumbs
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cook the gluten-free elbow pasta according to package instructions until al dente, then drain and set aside.
3. In a large skillet over medium heat, warm the olive oil. Add the diced onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
5. Pour in the heavy cream and chicken broth, whisking to combine. Bring to a gentle simmer.
6. Add the Dijon mustard, sea salt, and black pepper, stirring to incorporate.
7. Fold in the drained tuna and thawed peas, then remove the skillet from the heat.
8. Combine the cooked pasta with the tuna mixture, then transfer to the prepared baking dish.
9. In a small bowl, mix the grated Parmesan cheese, gluten-free breadcrumbs, and melted butter. Sprinkle evenly over the casserole.
10. Bake for 20-25 minutes, until the topping is golden and the casserole is bubbly.

Delightfully creamy with a satisfying crunch from the breadcrumb topping, this gluten-free tuna casserole is a testament to the beauty of simple ingredients coming together. Serve it with a crisp green salad for a balanced meal that’s sure to impress.

Tuna Casserole with Peas and Carrots

Delightfully comforting and effortlessly elegant, this Tuna Casserole with Peas and Carrots marries the simplicity of home cooking with the sophistication of fine dining. Perfect for a cozy weeknight dinner or a refined weekend lunch, it’s a dish that promises both nostalgia and novelty in every bite.

Ingredients

• 8 ounces wide egg noodles
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup frozen peas and carrots, thawed
• 2 (5-ounce) cans albacore tuna in water, drained
• 1 cup shredded sharp cheddar cheese
• 1/2 cup panko breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a large skillet over medium heat, melt the butter and sauté the onion until translucent, about 5 minutes. Add the garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
4. Whisk in the heavy cream and milk, then simmer gently for 3 minutes to slightly thicken the sauce. Season with salt, pepper, and nutmeg.
5. Fold in the cooked noodles, peas and carrots, and tuna until evenly coated with the sauce. Transfer the mixture to the prepared baking dish.
6. In a small bowl, combine the panko breadcrumbs with olive oil and sprinkle over the casserole. Top with shredded cheddar cheese.
7. Bake for 20-25 minutes, or until the top is golden and bubbly. Let stand for 5 minutes before serving.

Melted cheese crowns a creamy, hearty filling, with the panko adding a delightful crunch. Serve this casserole with a crisp green salad or a glass of chilled white wine for a meal that’s as balanced as it is satisfying.

Tuna Casserole with a Parmesan Crust

On a bustling evening, when the craving for comfort meets the desire for something elegantly satisfying, our Tuna Casserole with a Parmesan Crust emerges as the perfect harmony of heartiness and sophistication. This dish, with its golden, crispy topping and tender, flavorful interior, is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 12 oz. high-quality canned tuna in olive oil, drained
• 8 oz. wide egg noodles
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup freshly grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente, then drain and set aside.
3. In a medium saucepan over medium heat, melt the butter, then whisk in the flour to create a roux, cooking for 2 minutes until golden.
4. Gradually whisk in the milk and heavy cream, ensuring no lumps remain, and bring the mixture to a simmer until thickened, about 5 minutes.
5. Remove from heat and stir in the Dijon mustard, smoked paprika, black pepper, and nutmeg, then fold in the drained tuna and cooked noodles.
6. Transfer the mixture to the prepared baking dish, smoothing the top with a spatula.
7. In a small bowl, combine the Parmesan cheese and panko breadcrumbs, then sprinkle evenly over the casserole.
8. Bake for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
9. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Melted Parmesan forms a crisp, savory crust atop this casserole, while the interior remains luxuriously creamy, with the tuna adding a rich depth of flavor. Serve alongside a crisp green salad dressed in a light vinaigrette to cut through the richness, making each bite as balanced as it is indulgent.

Tuna and Cornbread Casserole

Gracefully blending the hearty richness of tuna with the comforting sweetness of cornbread, this casserole emerges as a sublime fusion of flavors and textures, perfect for a sophisticated yet comforting meal.

Ingredients

• 1 cup finely ground cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp sea salt
• 1 cup buttermilk, room temperature
• 1 pasture-raised egg, lightly beaten
• 1/4 cup clarified butter, melted
• 2 cans premium albacore tuna in water, drained
• 1 cup sweet corn kernels
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup scallions, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with clarified butter.
2. In a large mixing bowl, whisk together the cornmeal, sifted flour, baking powder, and sea salt until fully combined.
3. Add the buttermilk, lightly beaten egg, and melted clarified butter to the dry ingredients, stirring until just combined to avoid overmixing.
4. Gently fold in the drained albacore tuna and sweet corn kernels into the batter, ensuring an even distribution.
5. Pour the batter into the prepared baking dish, smoothing the top with a spatula for an even layer.
6. In a small bowl, whisk together the heavy cream and Dijon mustard, then drizzle evenly over the casserole batter.
7. Sprinkle the grated sharp cheddar cheese and finely chopped scallions on top for a flavorful crust.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the casserole to rest for 5 minutes before serving to let the flavors meld beautifully.

Vibrant with a golden, cheese-crusted top, this casserole offers a delightful contrast between the moist, tender interior and the crispy edges. Serve it alongside a crisp green salad dressed in a light vinaigrette to complement its rich flavors.

Tuna Casserole with a Twist of Lemon

This timeless classic receives a refreshing update with the bright, zesty notes of lemon, transforming the humble tuna casserole into a dish that sings with complexity and charm.

Ingredients

• 8 oz. wide egg noodles
• 2 tbsp. clarified butter
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 1 cup chicken stock
• 1 tbsp. Dijon mustard
• 1 tsp. lemon zest
• 2 tbsp. freshly squeezed lemon juice
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 (5 oz.) cans albacore tuna in water, drained
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
3. In a large skillet over medium heat, melt the clarified butter. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
5. Gradually whisk in the warmed milk and chicken stock, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
6. Stir in the Dijon mustard, lemon zest, and lemon juice, followed by the Parmesan cheese, until the sauce is smooth and creamy.
7. Fold in the cooked noodles, tuna, peas, and parsley, seasoning with salt and pepper to taste. Transfer the mixture to the prepared baking dish.
8. In a small bowl, combine the panko breadcrumbs with a drizzle of olive oil and a pinch of salt. Sprinkle evenly over the casserole.
9. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbling around the edges.
10. Let stand for 5 minutes before serving to allow the flavors to meld.

Golden and crisp on top with a creamy, tangy interior, this tuna casserole is a delightful contrast of textures and flavors. Serve it with a simple green salad dressed in lemon vinaigrette to echo the citrus notes within the dish.

Tuna Casserole with Spinach and Artichokes

Perfectly blending the richness of the ocean with the earthy tones of garden greens, this tuna casserole elevates comfort food to gourmet status. Its creamy texture and layered flavors make it a standout dish for any occasion, promising to delight the palate with every bite.

Ingredients

• 12 oz. high-quality canned tuna in olive oil, drained
• 1 cup heavy cream
• 2 cups fresh spinach, tightly packed
• 1 cup artichoke hearts, quartered
• 1/2 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1/2 cup panko breadcrumbs
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, sauté the minced garlic in clarified butter until fragrant, about 1 minute.
3. Add the fresh spinach and artichoke hearts to the skillet, cooking until the spinach is wilted, approximately 3 minutes. Tip: Ensure the spinach is dry before adding to prevent excess moisture in the casserole.
4. Stir in the heavy cream, sea salt, black pepper, and nutmeg, bringing the mixture to a gentle simmer.
5. Fold in the drained tuna and half of the Parmesan cheese, mixing gently to combine without breaking the tuna apart too much.
6. Transfer the mixture to the prepared baking dish, spreading it evenly.
7. Sprinkle the remaining Parmesan cheese and panko breadcrumbs over the top for a crispy finish.
8. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
9. Let the casserole rest for 5 minutes before serving to allow the flavors to meld. Tip: Serving immediately ensures the breadcrumbs retain their crunch.

A harmonious blend of creamy and crispy textures, this casserole offers a sophisticated take on a classic. The subtle spice of nutmeg and the freshness of spinach and artichokes complement the tuna beautifully, making it a versatile dish that pairs wonderfully with a crisp white wine or a simple green salad.

Tuna Casserole with a Cheesy Breadcrumb Topping

Just when you thought comfort food couldn’t get any more indulgent, this Tuna Casserole with a Cheesy Breadcrumb Topping redefines cozy elegance. A harmonious blend of tender pasta, rich tuna, and a golden, crispy topping, it’s a dish that promises to delight the senses and warm the soul.

Ingredients

• 8 oz. elbow macaroni, cooked al dente
• 2 cups heavy cream
• 1 cup whole milk
• 2 tbsp clarified butter
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 2 cups sharp cheddar cheese, grated
• 1 cup gruyère cheese, grated
• 2 5-oz. cans albacore tuna in water, drained
• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/4 cup flat-leaf parsley, finely chopped

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan over medium heat, warm the heavy cream and whole milk until just simmering, stirring occasionally to prevent scorching.
3. Whisk in the flour, salt, pepper, and nutmeg until smooth, then cook for 2 minutes to thicken, stirring constantly.
4. Remove from heat and stir in the cheddar and gruyère cheeses until fully melted and the sauce is velvety.
5. Gently fold in the cooked macaroni and tuna, ensuring each piece is evenly coated with the cheese sauce.
6. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
7. In a small bowl, combine the panko breadcrumbs, melted butter, and parsley, then sprinkle evenly over the casserole.
8. Bake for 25-30 minutes, or until the topping is golden brown and the edges are bubbly.
9. Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.

Yielded is a casserole with a luxuriously creamy interior, punctuated by the satisfying crunch of its cheesy breadcrumb crown. For an extra touch of sophistication, serve alongside a crisp, green salad dressed in a light vinaigrette to cut through the richness.

Tuna Casserole with a Creamy Alfredo Sauce

Yielded by the sea’s bounty and the comfort of home cooking, this tuna casserole enveloped in a creamy Alfredo sauce is a testament to the elegance of simplicity. Perfect for a cozy dinner, it marries the richness of Alfredo with the delicate flavor of tuna, creating a dish that’s both luxurious and heartwarming.

Ingredients

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1/4 tsp nutmeg, freshly grated
• 2 cans (5 oz each) albacore tuna in water, drained
• 1/2 cup frozen peas, thawed
• 1/4 cup panko breadcrumbs
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 8 minutes. Drain and set aside.
3. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Reduce the heat to low.
5. Whisk in the Parmesan cheese, black pepper, sea salt, and nutmeg until the sauce is smooth and slightly thickened, about 3 minutes.
6. Gently fold in the cooked egg noodles, drained tuna, and thawed peas until evenly coated with the sauce.
7. Transfer the mixture to the prepared baking dish. In a small bowl, mix the panko breadcrumbs with olive oil and sprinkle over the casserole.
8. Bake for 20-25 minutes, or until the top is golden and the sauce is bubbly.
9. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Every bite of this casserole offers a harmonious blend of creamy, savory, and slightly sweet flavors, with the panko topping adding a delightful crunch. Serve it alongside a crisp green salad or steamed vegetables for a balanced meal that’s sure to impress.

Tuna Casserole with a Crispy Onion Topping

Delightfully comforting yet undeniably sophisticated, this tuna casserole marries the rich, savory depth of wild-caught tuna with the irresistible crunch of a golden onion topping, creating a dish that’s as nourishing as it is indulgent.

Ingredients

• 12 oz wild-caught tuna, drained and flaked
• 2 cups elbow macaroni, cooked al dente
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup clarified butter
• 1 cup crispy fried onions
• 1 tbsp Dijon mustard
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large mixing bowl, combine the flaked tuna, cooked elbow macaroni, heavy cream, whole milk, grated Parmesan cheese, Dijon mustard, sea salt, black pepper, and smoked paprika, stirring gently to ensure even distribution.
3. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
4. Sprinkle the crispy fried onions evenly over the top of the casserole, creating a uniform layer that will crisp up beautifully in the oven.
5. Bake in the preheated oven for 25 minutes, or until the edges are bubbly and the topping is a deep golden brown.
6. Let the casserole rest for 5 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.

Notably, the casserole emerges from the oven with a creamy interior that contrasts perfectly with the crispy onion topping, offering a delightful play of textures. For an extra touch of elegance, serve alongside a crisp green salad dressed with a light vinaigrette to cut through the richness of the dish.

Tuna Casserole with a Hint of Garlic

Nothing evokes the comfort of home quite like a classic tuna casserole, yet our version, infused with a subtle hint of garlic, elevates this humble dish to new heights. Perfect for a cozy family dinner or an elegant potluck, it’s a testament to the beauty of simplicity and flavor.

Ingredients

• 8 ounces wide egg noodles
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup freshly grated Parmesan cheese
• 2 (5-ounce) cans albacore tuna in water, drained
• 1 cup frozen peas, thawed
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and diced onion, sautéing until translucent and fragrant, about 3 minutes.
4. Pour in the heavy cream and whole milk, stirring gently to combine. Allow the mixture to simmer for 2 minutes, then whisk in the Parmesan cheese until the sauce is smooth.
5. Fold in the drained tuna, thawed peas, cooked egg noodles, sea salt, and black pepper, ensuring everything is evenly coated with the sauce.
6. Transfer the mixture to the prepared baking dish and sprinkle the panko breadcrumbs evenly over the top.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbling around the edges.
8. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Flaky tuna and tender noodles are enveloped in a creamy, garlic-infused sauce, while the panko topping adds a delightful crunch. Serve this casserole alongside a crisp green salad for a balanced meal that’s sure to impress.

Tuna Casserole with a Creamy Dill Sauce

Perfectly balancing comfort with sophistication, this tuna casserole enveloped in a creamy dill sauce is a testament to the art of home cooking. Its layers of flavor and texture promise to delight the palate, making it an ideal centerpiece for any gathering.

Ingredients

• 12 oz. high-quality albacore tuna, drained and flaked
• 2 cups elbow macaroni, cooked al dente
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 1/2 cup heavy cream
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large saucepan over medium heat, melt the unsalted butter until it begins to foam slightly.
3. Whisk in the all-purpose flour to create a roux, cooking for 2 minutes until it turns a light golden color.
4. Gradually add the warmed whole milk and heavy cream, whisking constantly to prevent lumps, until the sauce thickens, about 5 minutes.
5. Stir in the fresh dill, lemon zest, and season with salt and freshly ground black pepper to taste.
6. Fold in the cooked elbow macaroni and flaked albacore tuna until evenly coated with the sauce.
7. Transfer the mixture to the prepared baking dish, spreading it out evenly.
8. In a small bowl, combine the grated Parmesan cheese, panko breadcrumbs, and olive oil, then sprinkle over the casserole.
9. Bake for 25-30 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
10. Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.

Key to its appeal, the casserole emerges from the oven with a crisp, golden crust giving way to a creamy, herb-infused interior. Serve it alongside a crisp green salad or steamed vegetables for a meal that’s as visually appealing as it is delicious.

Summary

Nothing says comfort like a creamy tuna casserole, and with these 18 recipes, you’re sure to find your new favorite. Whether you’re craving something classic or with a twist, there’s a dish here for every taste. We’d love to hear which recipe you try first—don’t forget to leave a comment and share your top picks on Pinterest. Happy cooking!