Tuna Pasta Casserole from Scratch
The old-fashioned tuna noodle casserole takes on an update as Tuna Pasta Casserole from Scratch, using shaped pasta instead of noodles. A homemade condensed cream of mushroom soup replaces the standard canned soup.
Servings: 6 Servings
Ingredients
- 8 ounces dry pasta any shape, cooked and drained
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 stalks celery diced
- ½ red bell pepper diced
- 2 cans canned tuna 5 ounce cans
- 1 ¼ cups Condensed Cream of Mushroom soup homemade or storebough, 1 can if using storebought
- ½ cup whole milk
- 1 cup frozen peas not thawed
- 1 cup Panko bread crumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons butter melted
- 3 tablespoons fresh chopped parsley for garnish
Instructions
- Preheat the oven to 400°F and coat a 2.5 quart casserole dish with oil spray.
- In a large skillet set over medium heat, add the olive oil and when it is hot add the onion, celery and red bell pepper. Sauté until the onion is soft, 3-5 minutes.
- Add the tuna, the mushroom soup, milk and the cooked pasta to the skillet, stirring to combine well. Stir in the frozen peas.
- Spoon the mixture into the prepared baking dish and transfer to the oven. Bake for 15 minutes.
- Meanwhile: Mix the bread crumbs, cheese and melted butter in a small dish and when the casserole has baked for the 15 minutes, give it a stir and distribute the bread crumb mixture over the top.
- Continue baking for another 10 to 15 minutes until bubbly around the edges and topping is golden brown.
Notes
Pasta options: Egg noodles are classic, but rotini, shells, or penne work just as well.
Drain the tuna well: Too much liquid will water down the sauce. Press out as much as you can before adding.
Cheese swaps: Parmesan and cheddar give the casserole richness and flavor, but mozzarella, Swiss, or Fontina also work.
Veggie add-ins: Frozen peas, spinach, or even broccoli florets can be mixed in for extra color and texture.
Make ahead: Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Storage: Leftovers keep covered in the fridge for 3 days. Reheat gently in a 300°F oven with a splash of milk to keep it creamy.
Freezing: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1 serving | Calories: 322kcal | Carbohydrates: 32g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 838mg | Fiber: 3g | Sugar: 5g
