Easy Tuna Casserole Recipe


5 from 173 votes
Jump to RecipeRate

The ultimate dump-and-bake dinner- this easy tuna casserole recipe is your answer. Made with only a few simple ingredients, you get a perfectly cheesy tuna bake in just 15 minutes. 

tuna casserole.

How to elevate a humble can of tuna into something special? This tuna casserole recipe is your answer.

This has been a comforting and delicious way to enjoy tuna fish. It needs little prep and tastes incredible.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make tuna casserole
  4. Tips to make the best recipe
  5. Recipe variations
  6. Storage instructions
  7. More casserole recipes
  8. Frequently asked questions 
  9. Easy Tuna Casserole Recipe

Why this recipe works

This casserole may look time-consuming but honestly, it’s a set-and-forget kind of dish.

  • It takes canned tuna to the next level. It’s not always easy to make canned tuna taste like something truly delicious. However, when combined with cheese and mayonnaise and baked with more cheese…need we say more?
  • Easy and quick. As everything is baked in one dish, it takes only a few minutes to prep it and around 15 minutes to bake. 
  • Perfect texture and flavor. The texture is thick and creamy and morsels of melty cheese throughout. If you are worried about the potential fishy taste, don’t be- the cheese and mayo do a fabulous job of covering it up.
  • No noodles. Most tuna casserole recipes call for noodles or pasta but not this one! It makes a fabulous low carb dinner idea. 

Ingredients needed

This easy tuna casserole really lives up to its name and besides the tuna, cheese, and seasonings, there isn’t much else that is needed to make. Here. is what you’ll need:

  • Tuna. Use canned tuna in water for a light and flaky texture. Avoid tuna that is flavored or packed in oil, as it will make the casserole greasy.
  • Mayonnaise and sour cream. These two condiments taste so much better when mixed together. Use both to provide extra creaminess for this casserole. 
  • Cauliflower. Adds some bulk and nutrients to the dish. This is completely optional, and you can omit it if you like. If using cauliflower, please cook it beforehand (steaming, air frying, or roasting works).
  • Onion. Use finely chopped green onions for a refreshing and mild onion flavor. 
  • Mustard. Go with Dijon mustard for a tangy and slightly spicy flavor. 
  • Cheese. I use mozzarella cheese in the tuna mixture and use gruyere to top off the casserole. 
  • Spices. Pepper and smoked paprika used in the right amounts don’t overshadow the mild flavor of canned tuna. 

How to make tuna casserole

Cheesy tuna casserole is easy to make: just remember to choose an appropriate size baking dish.

Prepare the tuna mixture: Flake the tuna and add it to a mixing bowl, along with the cooked cauliflower. Next, add the mayonnaise, sour cream, chopped green onion, and Dijon mustard. Add pepper, smoked paprika, and salt to taste. Mix until fully combined. When all ingredients are mixed, fold in the shredded mozzarella cheese. 

tuna, cheese, and cauliflower.

Assemble: Transfer the tuna mixture into the baking dish and top with sliced or shredded gruyere cheese.

tuna casserole with cheese.

Bake: Bake for 15-20 minutes or until the cheese is melted and golden brown. Remove from the oven and serve warm. 

cheesy tuna casserole.

Tips to make the best recipe

  • Do not over-bake. The creamy and rich texture is imperative to this dish, so do not overbake. Once the cheese has nicely melted, it’s fine to be removed from the oven.
  • Flake the tuna into larger chunks. If you flake it into very small pieces, the tuna mixture will turn into mush when you mix the canned fish with the rest of the ingredients. 
  • Grate the cheese by hand. For the best melt and flavor, always shred the cheese using a grater. The extra effort is worth it.

Recipe variations

Add crispy elements. Sprinkle the casserole with a breadcrumb and butter mixture for a golden and crispy crust that will contrast beautifully with the creamy tuna mixture.

Use a blend of cheeses. Use a combination of different cheeses to make this tuna bake taste even better. Smoked cheddar, gouda, Asiago, and Monterey Jack will work well for this.

Add some spice. Add mild heat to this casserole by using pickled or fresh jalapenos. You can also stir through some hot sauce, red pepper flakes, or even sriracha.

Healthy tuna casserole. Swap out the sour cream for Greek yogurt and use low-fat mayonnaise.

Storage instructions

To store. Place leftovers in an airtight container in the fridge and it will be good for up to 4 days. 

To freeze. Once the casserole has cooled, place portions of it in a shallow container and store it in the freezer for up to 6 months.

To reheat. The best way to reheat any casserole is in the oven, covered with tinfoil. You can also microwave small servings of it.

tuna casserole no noodles.

More casserole recipes

Frequently asked questions 

Why is my tuna casserole dry?

The main reason why tuna casseroles turn out dry is that you have left them in the oven for too long. The tuna used for the casserole is already cooked, so once the cheese has melted, it’s ready to be enjoyed.

Can you add noodles?

Yes, you can add noodles to this casserole. In fact, egg noodles are one of the main ingredients of the traditional version of this popular American casserole. Cook the noodles al dente before you add them to the rest of the ingredients. 

Is this recipe gluten-free?

Yes! There are no ingredient that contain wheat or gluten.

tuna casserole recipe.

Easy Tuna Casserole Recipe

5 from 173 votes
This easy tuna casserole recipe combines canned tuna, cheese, and a creamy sauce to create a healthy and filling weeknight dinner.
Servings: 8 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes


  • 20 ounces canned tuna in springwater
  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons Dijon mustard
  • 1/2 cup green onions chopped
  • 2 cups cauliflower cooked and chopped
  • 1 cup mozzarella cheese
  • 1 cup gruyere cheese


  • Preheat the oven to 180C/350F. Grease a large baking dish.
  • In a mixing bowl, add the drained tuna and flake it with a fork. Add the mayonnaise, sour cream, salt, pepper, smoked paprika, green onions, and Dijon mustard. Mix until smooth. Add the cauliflower then fold through the mozzarella cheese.
  • Transfer the mixture into the greased baking dish and top with gruyere cheese.
  • Bake the tuna casserole for 15-20 minutes, or until the cheese is golden brown.


TO STORE. Place leftovers in an airtight container in the fridge and it will be good for up to 4 days. 
TO FREEZE. The fact that this tuna casserole doesn’t contain noodles makes it even better for freezing. Transfer the leftover tuna bake into a freezer-safe airtight container and freeze for up to 3 months. 
TO REHEAT. The best way to reheat tuna casserole is in the oven, covered with tinfoil. Small servings of tuna casserole can be reheated in the microwave. 


Serving: 1servingCalories: 379kcalCarbohydrates: 4gProtein: 22gFat: 22gSodium: 708mgPotassium: 324mgFiber: 1gVitamin A: 286IUVitamin C: 18mgCalcium: 50mgIron: 2mgNET CARBS: 3g
Course: Main Course
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I can’t wait to try this tonight for an impromptu family BBQ. We have a wide range of tastes. The most finicky being my 89 year old mother. I think everyone will love it.

  2. 5 stars
    Thank You for this amazing recipe. I used to make one like this 50 years ago but had forgotten how delicious tuna is in a casserole.
    I felt like just eating the whole casserole myself but……………………I did use selfcontrol.

  3. 5 stars
    Grandson who dislikes casseroles came to me and said” I’m not going to lie I took some of the cauliflower and it was delicious “. He then said “I don’t like casseroles but this is delish. Can I have more?”

  4. 5 stars
    Omg! This is SO delicious! I used light Mayo & light sour cream to make a little bit healthier! So easy to make too!