A easy classic tuna casserole recipe, that is perfect for those busy weeknights. Even the kids will love this dish!
I love a delicious classic tuna casserole recipe. However, I rarely make tuna casserole from scratch. These days I prefer to make a easy tuna casserole, and I take plenty of shortcuts! I like using mixed frozen vegetables, onions, and yes- I like to use cream of mushroom ( or celery) soup as well. There are some people that like make tuna casserole without soup, and instead they like make their tuna casserole with mayo. To be honest, I am not a fan of mayo in my tuna casserole these days, so again I use cream of mushroom, or cream of celery soup.
In addition to using the soup in my tuna casserole recipe, I also use store bought alfredo sauce( my lil secret ingredient! LOL!!)! The combination of the two are amazing, and always result in a super creamy, and flavorful casserole.
I’ve been noticing that tuna casserole with potato chips is quite popular these days. However, I do not top my tuna casserole with potato chips. Instead I use crushed cheese & garlic croutons, or seasoned bread crumbs. The outcome is freaking amazing!
As far as pasta, I usually use rotini, or pasta shells. However, you can make your tuna casserole with egg noodles, or even elbow macaroni.
This is truly the best tuna casserole recipe! My son and I ( poor hubby is allergic to seafood), LOVE this recipe, and I think that your family will too. Give it a try, and tell me what you think down below.
Easy Tuna Casserole Recipe
Ingredients
- 3 cups rotini pasta uncooked
- 12 oz canned tuna drained
- 1 1/2 cup frozen mixed vegetables
- 1/4 cup diced red bell peppers
- 1/4 cup diced green onions
- 1/4 cup diced onions red, yellow, or white.. doesn't matter
- 10.5 oz can of cream of mushroom
- 12 oz of alfredo sauce
- 2 cups shredded sharp cheddar cheese
- 1 tsp minced garlic
- 2 tsp salt
- 1 tsp ground black pepper
- 2 cups garlic & cheese croutons crushed OR Seasoned bread crumbs
- 2 tbsp butter
- 2 tsp parsley flakes optional
Instructions
- Boil the rotini until it is nice and al dente', then drain, and set to the side.
- Next toss all of the chopped onions, peppers, garlic, and mixed vegetables into a large mixing bowl.
- Next add in the tuna, and 3/4 cup of sharp cheddar cheese.
- Now add in the alfredo sauce, and cream of mushroom soup.
- Fold the ingredients, then add in the rotini.
- Sprinkle in the salt & pepper.
- Fold everything until well combined.
- Preheat your oven to 375 F.
- Butter a medium sized casserole dish.
- Add the tuna casserole mixture into the dish, spread throughout the dish.
- Sprinkle the remaining cheese on top of the casserole.
- Sprinkle on the crouton crumbs OR seasoned bread crumbs, then the parsley flakes.
- Leave the casserole uncovered, and bake for 40 minutes.
- Let sit for 10 minutes before serving.
- Enjoy!
I made this over the weekend. It was the best tuna casserole I’ve ever tasted. I’ve been a lurker on your blog for a little while now, and I’ll definitely be trying more of your recipes.
Hi Connie! I’m glad that you liked the recipe! XOXO
That takes tuna casserole to a whole new level! Never would have thought about alfredo sauce. Yummy!
Hey Brian! Yes, the alfredo makes it so creamy, and adds a ton of flavor. We love it!
Hi Rosie, I didn’t have all the ingredients to make the new tuna casserole; so, I made your old one. We really love it! I will let you know how the new turns out.,
Hi Rosie, I made your tuna casserole. My family loved it. It is by far the best tuna casserole we have ever eaten. It is delicious!
Hi Deborah! So glad that you and the family liked my recipe!
Hello Rosie i just wanted to come on here and tell you that i have made at least 12 of your recipes including this tuna casserole literally and every single one of them where awesome. My family had an awesome Thanksgiving this year thanks to you! You make your recipes so simple for anyone to make i really really really appreciate you for making yourself available to be a blessing to me and my family!!!
Thanks so much for trying my recipes Katrina! XOXO
I just have to second what Katrina said… I like simple Southern food! I have a shelf full of cook books that I never use because they are full of complicated recipes with exotic ingredients that I either don’t like, or can’t get because I live out in the desert…. no Whole Foods out here…. Thanks Rosie!
I made this one time and now I make it all the time it’s excellent tuna casserole I didn’t have cream of mushroom I used mayonnaise it still come out good. Tonight I’m making it using cream of mushroom it’s is always excellent. Thank you for the recipe
Ms. Rosie you are a dream! Who would have thought mushroom soup and alfredo would make the best darn sauce – EVER! My husband tolerates tuna casserole, but I happen to enjoy it. I’ve never enjoyed it like I did your recipe though and my husband kept telling me how much he liked this one. You are a super star. I will admit, I did not have peppers or mixed veggies on hand all I had was peas so my casserole was minus the peppers and instead of mixed veggies it was just the peas. Thank you for sharing your delicious recipe.