Easy Tuna Casserole Recipe

This easy tuna casserole recipe combines canned tuna, cheese, and a creamy sauce to create a healthy and filling weeknight dinner. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 379kcal

Author Arman Liew

Ingredients

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

Instructions

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.
Remove the casserole from the oven, let it sit for a minute, then serve.

Video

Notes

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.

Recipe variations

Add a crumb topping. Sprinkle the casserole with a breadcrumb and melted butter mixture for a golden and crispy crust that will contrast beautifully with the creamy tuna mixture. Other delicious options include crushed potato chips, ritz crackers, or panko bread crumbs.
Use different vegetables. We prefer cauliflower for its mild flavor, but you can definitely amp up the casserole with other vegetables. Peas and corn always work well, as do some finely diced celery and carrots.
Make it healthier. For a healthy tuna casserole, swap out the sour cream for Greek yogurt and use low-fat mayonnaise.

Nutrition