Food & Cooking Recipes Ingredients Seafood Recipes Tuna Casserole 4.0 (493) 19 Reviews Here's our from-scratch take on the comfort food favorite. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 23, 2024 Rate PRINT Share Prep Time: 35 mins Total Time: 1 hr Servings: 8 Jump to recipe A good tuna casserole recipe is one you'll turn to year after year because it's a satisfying comfort food that easily feeds a crowd. Even better, you can whip it up at a moment's notice because it’s made almost entirely from pantry ingredients—and it's adaptable depending on what you have on hand. Its adaptability makes it a perfect way to use up vegetables and meat left over from previous meals or small amounts of ingredients (like a single carrot, or the last of the cheese) that won't add up to a meal on their own. Use this recipe for tuna casserole as a starting point, and then swap or add ingredients as you please. Rachel Marek 8 Tips for Making the Perfect Casserole Ingredient Swaps for Tuna Casserole Switch up your tuna casserole by changing out one or more ingredients: Macaroni: Use egg noodles, bowties, orecchiette, or ziti in place of the macaroni (adjust the cooking time accordingly)Onion: Try shallots or scallionsCanned tuna: Opt for canned salmon or leftover chicken, ham, or meatless crumblesFrozen peas: Fresh or frozen green beans are a good swap as are frozen corn, bell peppers, or spinachInstead of panko: Homemade breadcrumbs, crushed potato chips, even cornflakesInstead of Parmesan: Any good melting cheese—it doesn't need to be another aged cheese like Parmesan. Try mozzarella, Gruyere, or Swiss. Making Tuna Casserole Ahead You can prepare this casserole up to a day in advance. Prepare everything and assemble all the components in the pan, except the breadcrumb topping. Cover the pan tightly and refrigerate until about 30 minutes before you're ready to serve. Then preheat the oven, sprinkle on the panko topping, and bake as directed. Cook Mode (Keep screen awake) Ingredients Coarse salt and ground pepper ¾ pound tubetti or elbow macaroni 1 cup panko (Japanese breadcrumbs) ½ ounce Parmesan, grated (2 tablespoons) 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 yellow onion, diced small 3 tablespoons all-purpose flour 2 ½ cups low-sodium chicken broth 1 ½ cups whole milk 2 cans (6 ounces each) solid light tuna packed in water, drained and flaked 1 cup frozen peas, thawed Directions Rachel Marek Preheat oven and cook pasta: Preheat oven to 425°F. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. Rachel Marek Prepare topping: In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil. Rachel Marek Prepare sauce: In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Rachel Marek Add flour: Add flour and whisk to coat onion with flour. Rachel Marek Add broth and milk: Slowly whisk in broth, then milk. Rachel Marek Rachel Marek Rachel Marek Rachel Marek Combine remaining ingredients: Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Rachel Marek Rachel Marek Add pasta, tuna, and peas: Stir in pasta, tuna, and peas and season to taste with salt and pepper. Rachel Marek Rachel Marek Assemble casserole: Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Rachel Marek Rachel Marek Bake: Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving. Rachel Marek How to Store Leftover Tuna Casserole If there are any leftovers, pack them into an air-tight container rather than leaving them in the baking dish—unless you have a lot leftover—and refrigerate. Use within two days. Frequently Asked Questions Why is my tuna casserole dry? Your tuna casserole is dry because it does not have enough sauce. The sauce binds the other ingredients together, giving it moisture. When making this recipe, ensure you follow the instructions in our recipe for the sauce measurements to avoid a dry casserole. How can I reheat my tuna casserole without drying it out? To reheat your tuna casserole without drying it out, keep the casserole covered while reheating it. Whether you are reheating it in the oven, keeping the dish covered will keep the moisture in. If you are warming it in the microwave, use the smallest recommended amount of time to avoid overheating and drying the casserole out. What kind of tuna is best for tuna casserole? The best kind of tuna for tuna casserole is your favorite regular canned tuna. It can be water-packed or oil-packed. Regular canned tuna works fine because there are additional ingredients that bring flavor to this dish. We recommend saving high-quality tuna packed in olive oil for salads. Other Tuna Recipes to Try Mediterranean Tuna-Noodle Casserole Tuna-Noodle Casserole With Cauliflower One-Pan Creamy Tuna Pasta No-Mayo Mediterranean Tuna Salad Tuna Tomato Pasta Spaghetti With Tuna and Caper Sauce Tuna Macaroni Salad Originally appeared: Everyday Food, October 2011 Rate It PRINT Updated by Jennifer Anderson Jennifer Anderson Jennifer is a writer for MarthaStewart.com.