Tuna Alfredo Casserole

Tuna alfredo casserole

Lauri Patterson / Getty Images

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
598 Calories
34g Fat
40g Carbs
32g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 598
% Daily Value*
Total Fat 34g 44%
Saturated Fat 16g 80%
Cholesterol 98mg 33%
Sodium 2630mg 114%
Total Carbohydrate 40g 14%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 32g
Vitamin C 3mg 13%
Calcium 290mg 22%
Iron 3mg 15%
Potassium 520mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tuna casserole is the ultimate in comfort food—but when it's made with just five ingredients and updated with some pesto and fancy pasta, it's also fun to make (and eat)! Not including the salt for the pasta water or the cooking spray (these are really pantry items), this five-ingredient tuna Alfredo casserole recipe is perfect for dinner on a busy weeknight.

You could add just about any frozen, thawed vegetable to this easy updated tuna casserole recipe. Try adding peas, corn, some drained canned mushroom slices, chopped green onion, chopped cooked bell pepper, or regular onion. That's what is so nice about casseroles; they can be changed to suit your whim and what you have on hand.

When you make a casserole that contains pasta, it's important to undercook the pasta slightly before adding it to the remaining ingredients. The pasta will continue cooking in the casserole dish in the oven and you don't want it to overcook and be mushy.

Ingredients

  • Kosher salt

  • 3 cups mafalda, mostaccioli, or penne pasta

  • 1 (10-ounce) container refrigerated cheese or Alfredo sauce

  • 1/2 cup store-bought or homemade basil pesto

  • 12 ounces tuna, drained and chopped

  • Cooking spray

  • 1/3 cup grated Parmesan cheese

Steps to Make It

  1. Preheat oven to 400 F. Bring a large pot of well-salted water to a boil. 

  2. Cook the pasta according to directions, taking one minute off the cooking time. When the pasta is almost al dente, drain well.

  3. Meanwhile, combine Alfredo sauce and the pesto in a medium bowl and mix to combine. Add the cooked pasta and tuna, mixing gently.

  4. Pour the tuna mixture into a greased 2-quart glass baking dish and top with Parmesan cheese.

  5. Bake for 15 to 20 minutes until cheese is melted and casserole is hot.