This Tuna Melt Casserole has all the cozy comfort of a classic tuna melt, baked into a creamy, cheesy, family-style dish. Tender macaroni, flaky tuna, sweet peas, and a golden buttery breadcrumb topping come together in one bubbling pan. It’s weeknight-friendly, budget-conscious, and seriously satisfying.
Ingredients
- 2 cans (5 oz / 142 g each) tuna, drained
- 1 cup elbow macaroni, uncooked
- 1 cup frozen peas (no need to thaw)
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup milk (whole or 2%)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1/2 cup breadcrumbs (plain or seasoned)
- 2 tablespoons butter, melted
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish and set aside.
- Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain well and let cool slightly.
- In a large mixing bowl, add the drained tuna, cooked macaroni, frozen peas, shredded cheddar cheese, mayonnaise, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Stir until everything is evenly combined and the pasta is well coated in the creamy sauce.
- Transfer the tuna mixture to the prepared baking dish, spreading it into an even layer.
- In a small bowl, combine the breadcrumbs and melted butter. Stir until the crumbs are evenly moistened and clump slightly.
- Sprinkle the buttered breadcrumbs evenly over the top of the casserole.
- Bake for 25–30 minutes, or until the casserole is hot and bubbly around the edges and the topping is golden brown.
- Remove from the oven and let the casserole rest for 5–10 minutes to set slightly.
- Garnish with chopped fresh parsley, slice or scoop into portions, and serve warm.
Variation
- Swap the cheddar for a blend of cheeses like mozzarella, Monterey Jack, or Swiss for a stretchier, melty top that leans even more into tuna melt vibes.
- Stir in 1/2 cup of finely diced celery, red onion, or bell pepper for extra crunch and flavor, or add 1/4 cup sliced olives for a briny kick.
- For a lighter version, use light mayonnaise, skim or 1% milk, and whole-wheat pasta; top with whole-wheat panko instead of regular breadcrumbs.
Cooking Notes
- Cook the macaroni just to al dente; it will continue to soften in the oven as it absorbs some of the sauce.
- If your oven runs hot, tent the casserole loosely with foil after the topping has browned to prevent over-browning while the center heats through.
- Frozen peas can go in straight from the freezer; they’ll cook perfectly in the oven without becoming mushy.
Serving Suggestions
- Serve with a simple green salad dressed with a light vinaigrette to balance the richness of the casserole.
- Pair with roasted or steamed vegetables like broccoli, green beans, or carrots for a more complete plate.
- Offer a squeeze of lemon, extra black pepper, and a dash of hot sauce at the table so everyone can customize their portion.
Tips
- Drain the tuna very well to avoid a watery sauce; press gently on the tuna in the can with the lid to squeeze out excess liquid.
- Shred your own cheese from a block if possible—freshly grated cheese melts more smoothly than pre-shredded varieties.
- Let the casserole rest before serving; this brief cooling time helps the sauce thicken slightly so slices hold together better.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 20 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use canned chicken instead of tuna?
Yes, canned chicken works well if you’re not a fan of tuna. Drain it thoroughly and use it in the same quantity. - Can I make this ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to the baking time. - Can I freeze Tuna Melt Casserole?
You can freeze the assembled but unbaked casserole, tightly wrapped, for up to 2 months. Thaw in the fridge overnight, then bake as directed, adding extra time as needed. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in a 325°F (165°C) oven or in the microwave until hot.
Conclusion
Creamy, cheesy, and loaded with tender pasta and flaky tuna, this Tuna Melt Casserole brings classic diner comfort straight to your kitchen. It’s easy enough for busy weeknights but cozy enough for company, and it makes delicious leftovers. Serve it bubbling from the oven and watch it disappear fast.
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Tuna Melt Casserole
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Tuna Melt Casserole has all the cozy comfort of a classic tuna melt, baked into a creamy, cheesy, family-style dish. Tender macaroni, flaky tuna, sweet peas, and a golden buttery breadcrumb topping come together in one bubbling pan. It’s weeknight-friendly, budget-conscious, and seriously satisfying.
Ingredients
Scale
- 2 cans (5 oz / 142 g each) tuna, drained
- 1 cup elbow macaroni, uncooked
- 1 cup frozen peas (no need to thaw)
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup milk (whole or 2%)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1/2 cup breadcrumbs (plain or seasoned)
- 2 tablespoons butter, melted
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish and set aside.
- Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain well and let cool slightly.
- In a large mixing bowl, add the drained tuna, cooked macaroni, frozen peas, shredded cheddar cheese, mayonnaise, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Stir until everything is evenly combined and the pasta is well coated in the creamy sauce.
- Transfer the tuna mixture to the prepared baking dish, spreading it into an even layer.
- In a small bowl, combine the breadcrumbs and melted butter. Stir until the crumbs are evenly moistened and clump slightly.
- Sprinkle the buttered breadcrumbs evenly over the top of the casserole.
- Bake for 25–30 minutes, or until the casserole is hot and bubbly around the edges and the topping is golden brown.
- Remove from the oven and let the casserole rest for 5–10 minutes to set slightly.
- Garnish with chopped fresh parsley, slice or scoop into portions, and serve warm.
Notes
- Use solid albacore or chunk light tuna based on your preference; albacore is meatier, while light tuna is milder.
- If the mixture looks too thick before baking, add an extra splash of milk for a looser, creamier texture.
- You can assemble the casserole up to a day in advance, cover, refrigerate, and bake when ready, adding 5–10 extra minutes to the baking time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal (approximate)
- Sugar: 3 g (approximate)
- Sodium: 650 mg (approximate, will vary by brand)
- Fat: 20 g (approximate)
- Saturated Fat: 7 g (approximate)
- Unsaturated Fat: 12 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 24 g (approximate)
- Fiber: 2 g (approximate)
- Protein: 20 g (approximate)
- Cholesterol: 55 mg (approximate)
Keywords: tuna melt casserole, tuna noodle casserole, cheesy tuna bake, easy weeknight dinner, creamy tuna pasta