Tuna Fish Casserole
A hearty tuna casserole combining tender rigatoni, creamy mushroom soup, peas, and flaky tuna for a comforting meal. Perfect for family dinners or casual gatherings, this dish offers a savory blend of flavors with a creamy texture that appeals to all ages.
Ingredients
Instructions
- Boil rigatoni until it is partially cooked.
- Drain the rigatoni.
- In a mixing bowl, combine the drained tuna, cream of mushroom soup, water, and drained peas.
- Add the partially cooked rigatoni to the mixture and stir well.
- Transfer all ingredients into a greased casserole dish.
- Cover the casserole dish with a lid or foil.
- Bake in a preheated oven at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a creamier texture, consider adding a little grated cheese or sour cream to the mixture. You can substitute the tuna with canned chicken or chickpeas for a different protein option. If you prefer a crunchier topping, sprinkle breadcrumbs mixed with melted butter on top before baking. This tuna fish casserole is a great way to use up pantry staples, and it pairs beautifully with sides like a fresh green salad.
Serving Suggestions
This tuna fish casserole is best served warm, and it pairs wonderfully with a side of steamed vegetables or a crisp garden salad. Consider adding a dash of hot sauce or a sprinkle of fresh herbs like parsley for an extra flavor boost. For a complete meal, serve alongside garlic bread or a slice of Cheese Pound Cake for dessert.
Storage & Reheating
To store leftovers, allow the casserole to cool completely, then cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, cover with foil to retain moisture and bake at 350°F (175°C) for about 20 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Fish Casserole contains roughly 374 calories, with 2g protein, 10g carbohydrates, and 38g fat. It is an excellent source of vitamin A (79% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pasta instead of rigatoni?
Yes, you can use fresh pasta, but you'll need to adjust the cooking time accordingly. Fresh pasta cooks much quicker than dried, so add it to the casserole mixture right before baking. This will help maintain its texture and avoid overcooking.
What can I add to make this casserole more nutritious?
To enhance the nutritional profile, consider adding chopped spinach or kale into the mixture. You can also incorporate diced bell peppers or carrots for added color and vitamins. These vegetables will cook well during baking and contribute to a heartier dish.
Is this casserole suitable for freezing?
Yes, this tuna fish casserole freezes well. To freeze, prepare the casserole but do not bake it. Cover it tightly with plastic wrap and aluminum foil before placing it in the freezer. When ready to eat, thaw it in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).