Tuna Pasta Casserole – Lauren’s Latest

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This Tuna Noodle Casserole is an easy, delicious and quick 30 minute weeknight meal. Made with a homemade creamy sauce, frozen veggies, canned tuna and topped with Ruffles chips. This simple hotplate version of a classic casserole is sure to become your new favorite! If tuna pasta casserole isn’t your thing, try my Creamy Ranch Chicken Casserole.

Tuna noodle casserole in a pot

Budget friendly comfort food

Tuna Noodle Casserole!! Either you love it or hate it. It’s a popular, comforting and easy weeknight dinner. This recipe features a homemade cream sauce, frozen veggies, canned tuna and is topped with Ruffles chips because I think it’s the only way to make one of these casseroles.

Sometimes I think tuna gets a bad rap, especially when it’s put in a casserole, perhaps because it can be considered “fishy,” but this recipe could potentially convince those little palates in your life otherwise. (The chips help significantly.) Add in some Ruffles chips and suddenly it’s the best dinner ever.

Tuna pasta casserole in serving bowl with fork

A fully customizable casserole

I made this quick oven version the other day and I liked it even more than the kind you bake in the oven. It’s faster, easier, and uses fairly simple ingredients. I’m talking about you, frozen vegetables. But feel free to customize however you like, using condensed soup for the sauce or fried onions for the topping, turning this into your own version of the tuna pasta casserole that you think your family would enjoy . I used a simple roux with a little butter, flour, chicken broth, white wine, milk and cream. All things I happened to have on hand. After the sauce is prepared, simply add your cooked pasta, frozen veggies, and tuna. Stir, top with ruffles and either serve immediately or bake whatever your heart desires.

It’s a creamy and delicious dinner that could turn the tuna hater into a tuna lover! Well, maybe not a lover, but you know what I mean. 😉

Tuna Noodle Casserole ingredients

How to make Tuna Noodle Casserole

Dinner is ready in less than 30 minutes with this easy casserole. For full recipe details, including ingredients and measurements, see the printable recipe card below. Here’s what you can expect when preparing this delicious dish:

Cook pasta + frozen vegetables

Bring a large pot of salted water to a boil. Cook egg noodles cook according to package directions until al dente. Stir in the last 2 minutes of the cooking time frozen vegetables. Drain, rinse with cold water and set aside.

Make the sauce

Reheat using the same saucepan over medium-high heat. Melt Butter, then stir in Flour. Boil 1 minute. Stir in slowly chicken broth and Wine. Sauce should form and begin to thicken. Simmer for 3 minutes to cook out the alcohol in the wine. Continue beating so that there are no lumps. stir in Milk, Cream, Poultry Seasoning, Salt and pepper. Cook on medium heat for a further 3 minutes.

Add pasta, vegetables, tuna + parmesan

stir in cooked pasta and vegetables. Add tuna and parmesan cheese and stir.

Add toppings + serve

lace with shredded chips, parsley flakes and serve.

Tuna noodle casserole in a pot

store leftovers

If you have leftover tuna pasta casserole, it’s best to store it in an airtight container in the refrigerator for 3 to 4 days.

To warm up: When you are ready to reheat the casserole, you can do so by preheating the oven to 350 degrees F and then baking the casserole in the oven for about 15-20 minutes or until heated through. You can also microwave it in a microwave-safe container, stirring occasionally until heated through. Note, however, that the texture and consistency of the casserole may change as it is reheated, so it may not be as creamy or flavorful as when it was first prepared.

Freeze: Let it cool completely to room temperature. Then transfer to an airtight container or wrap tightly in plastic wrap or aluminum foil and place in the freezer. Tuna casserole can be frozen and will stay fresh for up to 3 months. When ready to eat, thaw the casserole overnight in the refrigerator, then reheat as above before serving.

Love casseroles? Try these recipes!

The printable recipe card is below. Save, print, pin, or bookmark this recipe because I think you’ll want to add it to your weekly rotation! It’s so good 🙂 If you make this recipe I would love it if you gave it a one star rating.

Have a great day, friends! 🙂

Tuna pasta casserole in serving bowl with fork

Tuna Noodle Casserole

This Tuna Pasta Casserole is an easy and delicious weeknight meal. Bake it in the oven or serve it on the stove. Both versions are delicious!


  • Bring a large pot of salted water to a boil. Cook egg noodles al dente according to package directions. Stir in frozen vegetables during the last 2 minutes of cooking. Drain, rinse with cold water and set aside.

  • Place the hot pot back on medium heat. Melt butter, then stir in flour. Boil 1 minute. Slowly stir in the chicken broth and wine. Sauce should form and begin to thicken. Simmer for 3 minutes to cook out the alcohol in the wine. Continue beating so there are no lumps. Stir in the milk, cream, poultry seasoning, salt and pepper. Cook on medium heat for a further 3 minutes. Stir in the cooked noodles and vegetables. Add the tuna and parmesan and stir. Garnish with shredded chips and parsley flakes and serve.


Calories: 598kcal | Carbohydrates: 60G | Protein: 29G | Fat: 25G | Saturated Fatty Acids: 11G | Cholesterol: 123mg | Sodium: 561mg | Potassium: 702mg | Fiber: 4G | Sugar: 4G | Vitamin A: 2645ie | Vitamin C: 6.6mg | Calcium: 247mg | Iron: 3.1mg

Keyword: Tuna Noodle Casserole

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