Tuna Veggie Casserole
Tuna Veggie Casserole is one of those classic comfort dishes that brings warmth and nostalgia to the dinner table. It’s creamy, packed with tender vegetables, and has just the right amount of crunch from a golden breadcrumb topping. My family adores this casserole because it’s hearty, budget-friendly, and perfect for busy weeknights.
I love how versatile it is—you can sneak in extra veggies for a nutritious boost, and the leftovers taste even better the next day. Whether you’re feeding a crowd or just looking for an easy make-ahead meal, this casserole is always a winner!
Questions I Often Get Asked About This Recipe
Q: Can I use fresh vegetables instead of frozen?
A: Absolutely! Fresh vegetables work great—just steam or blanch them before adding to the casserole.
Q: What kind of tuna should I use?
A: I recommend using solid white albacore tuna packed in water for the best flavor and texture, but any canned tuna will work.
Q: Can I make this casserole ahead of time?
A: Yes! Assemble it, cover it tightly, and refrigerate for up to 24 hours. Bake it when you’re ready to serve.
Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for up to 3 months.
Q: Can I make this gluten-free?
A: Definitely! Use gluten-free pasta and breadcrumbs to keep this recipe gluten-free without sacrificing flavor.
What You Need to Make Tuna Veggie Casserole
For the Casserole:
- 8 ounces egg noodles (or any pasta of choice)
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (or mixed vegetables)
- 1 cup chopped broccoli florets (optional)
- 2 cans (5 ounces each) tuna, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon dried thyme
- Salt and pepper, to taste
For the Topping:
- 1 cup breadcrumbs (panko or regular)
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
How to Make Tuna Veggie Casserole
- Cook the Pasta: Boil the egg noodles according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: Melt butter in a large skillet over medium heat. Add the diced onion and garlic, cooking until softened. Stir in the peas, carrots, and broccoli, and cook for another 3–4 minutes until tender.
- Mix the Casserole Base: In a large bowl, combine the cooked pasta, sautéed vegetables, tuna, cream of mushroom soup, milk, cheddar cheese, Parmesan cheese, thyme, salt, and pepper. Stir until everything is evenly coated.
- Assemble and Top: Transfer the mixture to a greased 9×13-inch baking dish. In a small bowl, mix breadcrumbs, melted butter, and Parmesan cheese, then sprinkle evenly over the casserole.
- Bake: Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 20–25 minutes, or until bubbly and golden brown on top.
- Cool and Serve: Let the casserole cool for 5 minutes before serving.
Tips for Perfect Tuna Veggie Casserole
- Make It Creamier: Add a splash of heavy cream or sour cream for extra richness.
- Try Different Cheeses: Swap cheddar for Monterey Jack, mozzarella, or Gruyère for a unique flavor twist.
- Add Protein: Mix in cooked chicken or turkey for an even heartier meal.
- Make It Crunchy: Add crushed potato chips or fried onions to the topping for added texture.
- Use Leftover Veggies: Clean out your fridge and toss in any leftover vegetables for a no-waste meal.
Reader Reviews
⭐⭐⭐⭐⭐ “This casserole is the ultimate comfort food! My kids didn’t even notice all the veggies.” – Sarah
⭐⭐⭐⭐⭐ “I love how quick and easy this recipe is. It’s become part of our regular dinner rotation.” – Mike
⭐⭐⭐⭐ “Delicious and creamy! The breadcrumb topping added the perfect crunch.” – Lisa
⭐⭐⭐⭐⭐ “Made this for a potluck, and it was the first dish gone! Everyone asked for the recipe.” – Karen
⭐⭐⭐⭐⭐ “A great freezer meal! I made a double batch and froze one for later—it reheated beautifully.” – Emily
Printable Recipe
Tuna Veggie Casserole
Creamy Tuna Veggie Casserole combines tender pasta, veggies, and tuna in a cheesy sauce with a golden breadcrumb topping. Perfect for busy weeknights or potlucks!
Ingredients
- For the Casserole:
- 8 ounces egg noodles (or any pasta of choice)
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (or mixed vegetables)
- 1 cup chopped broccoli florets (optional)
- 2 cans (5 ounces each) tuna, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- For the Topping:
- 1 cup breadcrumbs (panko or regular)
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
Instructions
Cook the Pasta:
- Boil the egg noodles according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables:
- Melt butter in a large skillet over medium heat. Add the diced onion and garlic, cooking until softened. Stir in the peas, carrots, and broccoli, and cook for another 3–4 minutes until tender.
Mix the Casserole Base:
- In a large bowl, combine the cooked pasta, sautéed vegetables, tuna, cream of mushroom soup, milk, cheddar cheese, Parmesan cheese, thyme, salt, and pepper. Stir until everything is evenly coated.
Assemble and Top:
- Transfer the mixture to a greased 9x13-inch baking dish. In a small bowl, mix breadcrumbs, melted butter, and Parmesan cheese, then sprinkle evenly over the casserole.
Bake:
- Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 20–25 minutes, or until bubbly and golden brown on top.
Cool and Serve:
- Let the casserole cool for 5 minutes before serving.
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If You Enjoyed This Recipe, Please Share!
If you loved this Tuna Veggie Casserole as much as we do, I’d be thrilled if you shared the recipe with your friends and family! Post it on social media, pin it to your favorite recipe board, or even print it out for someone who loves easy comfort food. Don’t forget to tag me—I’d love to see how it turned out in your kitchen!
