If you’re looking for a cozy, comforting meal that’s quick to throw together, this Tuna and Green Pea Casserole is about to become your new go-to dinner. Perfect for busy weeknights or lazy weekends, it’s creamy, filling, and packed with flavors even picky eaters will love. Plus, it’s a fantastic way to turn simple pantry staples into something delicious. Let me walk you through how to make this classic dish step by step!
Why You Will Love This Recipe
This Tuna and Green Pea Casserole is the ultimate comfort food with minimal effort. It’s budget-friendly, uses everyday ingredients, and bakes to golden perfection in under an hour. The creamy sauce hugs tender peas and flaky tuna, while the crispy topping adds a satisfying crunch. Whether you’re feeding a crowd or meal-prepping for the week, this recipe delivers every time.
Ingredients:
- 2 cans (5 oz each) tuna in water, drained
- 1 cup frozen green peas
- 1 medium onion, diced
- 2 cups cooked elbow pasta
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
Ingredient Prep Guide
Tuna: Drain the tuna thoroughly to avoid a watery casserole. Use a fork to flake it into small pieces for even distribution.
Peas: No need to thaw frozen peas—they’ll cook perfectly in the oven. If using fresh peas, blanch them in boiling water for 2 minutes first.
Onion: Dice it finely so it softens quickly when sautéed. Yellow onions work best for sweetness, but white onions are a good substitute.
Pasta: Cook until al dente (slightly firm). Overcooked pasta can turn mushy when baked.
Equipment & Tools
- 9×13-inch casserole dish
- Large mixing bowl
- Skillet or frying pan
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease the casserole dish with butter or cooking spray.
Step 2: Melt the butter in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic powder, salt, and pepper.
Step 3: In a large bowl, combine the cooked pasta, tuna, peas, sautéed onions, cream of mushroom soup, milk, and half the cheddar cheese. Mix gently until everything is coated in the creamy sauce.
Step 4: Pour the mixture into the casserole dish. Sprinkle the breadcrumbs and remaining cheese evenly over the top.
Step 5: Bake uncovered for 25–30 minutes, or until the top is golden and bubbly. Let it cool for 5 minutes before serving.
Key Details
Total Time: 45 mins (Prep: 15 mins | Cook: 30 mins)
🍽️ Servings: 6 people
⚙️ Equipment: 9×13-inch casserole dish, skillet, mixing bowl
Serving Suggestions
Pair this casserole with a crisp green salad or steamed veggies like broccoli to balance the richness. For a heartier meal, serve garlic bread on the side. It’s also great on its own for lunch the next day! To impress guests, garnish with fresh parsley or a squeeze of lemon for brightness.
Pro Tips
Extra Crispy Topping: Mix the breadcrumbs with a tablespoon of melted butter before sprinkling for a richer, crunchier finish. You can also add a handful of crushed potato chips for texture.
Cheese Lover’s Twist: Swap cheddar for pepper jack or mozzarella for a different flavor profile. Stir 1/4 cup grated Parmesan into the sauce for extra umami.
Make-Ahead Friendly: Assemble the casserole up to a day in advance, cover it tightly, and refrigerate. Add 5–10 minutes to the baking time if cooking straight from the fridge.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave individual servings for 2–3 minutes or bake at 350°F (175°C) for 15–20 minutes until heated through. For best results, cover the dish with foil to prevent the topping from burning.
Troubleshooting
Casserole Too Dry? Add an extra 1/4 cup of milk or broth before baking next time. If reheating leftovers, drizzle a spoonful of milk over the top first.
Soggy Topping? Ensure the casserole is baked uncovered, and avoid overmixing the ingredients, which can release excess moisture. Let it rest for 5 minutes after baking to set.
Frequently Asked Questions
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas will add a lovely sweetness. Just blanch them for 2 minutes in boiling water before adding to the mix.
What’s a good substitute for cream of mushroom soup?
Try cream of celery or chicken soup, or make a homemade sauce with 2 tbsp butter, 2 tbsp flour, 1 cup milk, and 1/2 cup sautéed mushrooms.
Can I make this gluten-free?
Yes! Use gluten-free breadcrumbs and pasta, and swap the soup for a gluten-free version or homemade sauce.
Tuna and Green Pea Casserole
Ingredients
- 2 cans 5 oz each tuna in water, drained
- 1 cup frozen green peas
- 1 medium onion diced
- 2 cups cooked elbow pasta
- 1 can 10.5 oz condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease the casserole dish with butter or cooking spray.
- Melt the butter in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic powder, salt, and pepper.
- In a large bowl, combine the cooked pasta, tuna, peas, sautéed onions, cream of mushroom soup, milk, and half the cheddar cheese. Mix gently until everything is coated in the creamy sauce.
- Pour the mixture into the casserole dish. Sprinkle the breadcrumbs and remaining cheese evenly over the top.
- Bake uncovered for 25–30 minutes, or until the top is golden and bubbly. Let it cool for 5 minutes before serving.
