Tuna Alfredo Casserole

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 10/21/21
Tuna alfredo casserole

Lauri Patterson / Getty Images

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
303 Calories
16g Fat
18g Carbs
21g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 303
% Daily Value*
Total Fat 16g 20%
Saturated Fat 4g 21%
Cholesterol 38mg 13%
Sodium 502mg 22%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 21g
Vitamin C 1mg 3%
Calcium 148mg 11%
Iron 2mg 9%
Potassium 215mg 5%
*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 comfort food. Adding an Alfredo-pesto sauce and choosing fancy pasta updates this family favorite into a delicious five-ingredient casserole that's a guaranteed winner on the dinner table. The tuna Alfredo casserole recipe is easy to make and fun to eat. It's also ready within an hour, which makes it perfect for busy weeknights.

This casserole requires only five ingredients, not including the salt for the pasta water or the cooking spray (these are really pantry items). Tuna in the can or pouch is a given in any tuna casserole, but this recipe skips the conventional canned cream soups. Instead, you'll use prepared Alfredo sauce and liven up its creamy taste with a little basil pesto.

The recipe suggests a few types of pasta. Mafalda is like mini lasagna noodles, and mostaccioli is nearly identical to penne. While these work well, you can certainly use any mid-sized pasta shape you like. However, the key to any casserole containing pasta is to slightly undercook the pasta before combining it with the other ingredients. The pasta will continue cooking in the oven, and you don't want it to overcook and be mushy.

The best part of casseroles is that you can change them up to suit your whim and what you have on hand. For instance, you could add just about any frozen, thawed vegetable to this easy tuna casserole recipe. Try peas, corn, canned mushroom slices (drained), chopped green onion or sweet onion, or chopped cooked bell pepper.

Ingredients

  • Kosher salt, for pasta water

  • 3 cups mafalda, mostaccioli, or penne pasta

  • 1 (10-ounce) container refrigerated Alfredo sauce

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

  • 12 ounces canned tuna, drained and chopped

  • Cooking spray, for greasing dish

  • 1/3 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

  2. Bring a large pot of well-salted water to a boil. Cook the pasta according to directions, taking 1 minute off the cooking time. When the pasta is almost al dente, drain well.

  3. Meanwhile, combine the Alfredo sauce and 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.

Recipe Variation

  • Make this an ultra-cheesy tuna casserole by substituting the Alfredo sauce with cheese sauce.

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