This cheesy, creamy tuna macaroni casserole with tangy sun-dried tomatoes, Parmesan cheese, short-cut pasta and a creamy, tomato-pesto Alfredo sauce is a delicious, easy meal for the whole family to enjoy.
While tuna casserole is a classic comfort meal on its own, this elevated recipe gives the traditional combination of creamy Alfredo and tuna a fresh update with added sun-dried tomatoes and a tomato-based pesto.
The combination of tomatoes and cream works beautifully, just like in my creamy skillet Tuscan chicken and delicious burrito casserole.
Alfredo by itself is great, but a sauce that is part alfredo and part tomato pesto-based adds a sweetness and tang to balance out the creamy sauce. The end result is hearty without being too heavy, and is finished cooking in about 25 minutes.
This is one of our special, homemade, comfort-food dishes that my family loves to dig into on a regular basis, but I've also noticed that it's very popular around Thanksgiving. Enjoy!
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Ingredients
- dry macaroni (elbow) pasta - Or another short-cut pasta like medium shells or rigatoni. Medium shells have become my favorite because their shape and size make the dish extra creamy. Elbow pasta is smaller and packs tighter, so when you measure by volume, you end up with more pasta than you would with shells. That is something to keep in mind when choosing a pasta.
- sun-dried tomato pesto - I have no problem finding tomato pesto in the pasta aisle of the grocery store. You can also find it online.
- Alfredo sauce - Every time I make this casserole I try a different flavor of Alfredo, including garlic, 4-cheese, mushroom, roasted red pepper...so don't be afraid to experiment here or use your favorite Alfredo sauce. The Alfredo adds lots of creaminess without the can of cream soup.
- milk - I use whole milk but you can go with lighter milk if you prefer.
- oil-packed/sliced sundried tomatoes - I drain the oil from the sun-dried tomatoes before adding them to my milk and Alfredo sauce. Sun-dried tomatoes also add some textural contrast to the tuna with their chewiness.
- canned solid white tuna - This type of tuna fish is also known as albacore tuna.
- mushrooms - Button mushrooms are classic and easy to find.
- Parmesan cheese - Parmesan's natural nuttiness lends another layer of flavor without having to add much extra. It adds a cheesy top layer to this already-delicious casserole.
- fresh parsley - Optional garnish.
*Check recipe card for ingredient amounts.
Tweaks
- You can add whichever extra spices you like, but I like to keep it simple with salt and pepper as to not overpower tuna's delicate flavor or change the sauce's flavor profile.
- I like to use solid white tuna (Albacore) for its firmer texture and milder flavor but you can substitute with light flaked tuna which is cheaper.
How to Make Creamy Tuna Casserole
Step #1. Cook pasta. Preheat oven to 425°F. Cook pasta according to package directions. Drain and transfer to a 9” x 13” casserole dish.
Step #2. Combine sauce ingredients. In a bowl, combine the pesto, Alfredo sauce, milk, and sun-dried tomatoes.
Step #3. Add sauce to pasta. Add the sauce to the pasta, stirring to coat. Fold in the tuna and mushrooms. Add salt and pepper, to taste.
Step #4. Add cheese. Sprinkle the Parmesan cheese and parsley on top.
Step #5. Bake. Cover the dish with foil and bake for about 15 to 20 minutes or until hot and bubbly and the cheese is melted.
Step #6. Serve. Serve the creamy tuna macaroni casserole!
Joss' Tips
- Clean the mushrooms without water, using dry paper towel to rub the dirt off instead.
- Cook your noodles al dente (cooked but still a bit firm) for the best texture.
- If you would like a crispy, golden topping, remove the foil for the last 10 minutes. I personally prefer to bake this tuna macaroni casserole with the foil on all the way through so that it's extra creamy and cheesy.
- After baking, let the casserole rest for 5-10 minutes to firm up; this way it's easier to scoop into the serving dishes.
Creamy Tuna Casserole FAQs
You will know your tuna casserole is finished when the cheese is fully melted, hot and bubbly.
For a drink pairing, I recommend a crisp white wine like a Sauvignon Blanc or Chardonnay, as they are a good match with cream-based sauces and tuna.
If you're looking for some side dish ideas, you're going to want to go with something light like a green salad, cucumber salad, garlic bread or dinner rolls. If you're making it in the summer, serve it with Mediterranean grilled vegetables or summer caprese salad.
This tuna casserole keeps well in the fridge in an air-tight container for 3 to 4 days.
Absolutely! You can freeze the cooled leftovers for up to 3 months in an airtight container. Thaw in the fridge and then reheat in an un-preheated 350°F oven, covered with foil, until heated through. This will take approximately 20 to 30 minutes.
More Amazing Tuna Recipes to Try
If you tried this Creamy Tuna Macaroni Casserole (With Sun-Dried Tomatoes) Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Creamy Tuna Casserole (With Sun-Dried Tomatoes)
Ingredients
- 3 cups dry macaroni elbow pasta - or medium shells
- 3 tablespoons sun-dried tomato pesto
- 1 ¾ cups Alfredo sauce
- ¼ cup milk
- 2 cans solid white tuna - drained and broken into chunks
- ¼ cup oil-packed sun dried tomatoes - drained of the oil and sliced
- 1 cup mushrooms - sliced
- ½ cup fresh Parmesan cheese - finely shredded
- 2 tablespoons fresh parsley - chopped
- salt and pepper - to taste
Instructions
- Preheat oven to 425°F. Cook pasta according to package directions. Drain and transfer to a 9” x 13” casserole dish.3 cups dry macaroni elbow pasta
- In a bowl, combine the pesto, Alfredo sauce and milk.3 tablespoons sun-dried tomato pesto, 1 ¾ cups Alfredo sauce, ¼ cup milk
- Add the sauce to the pasta, stirring to coat. Fold in the tuna, sun-dried tomatoes and mushrooms. Add salt and pepper, to taste.2 cans solid white tuna, ¼ cup oil-packed sun dried tomatoes, 1 cup mushrooms
- Sprinkle the Parmesan cheese and parsley on top.½ cup fresh Parmesan cheese, 2 tablespoons fresh parsley
- Cover the dish with foil and bake for about 15 to 20 minutes or until hot and bubbly and the cheese is melted.
- Serve!
Equipment
Notes
- Tuna type: I like to use solid white tuna (Albacore) for its firmer texture and milder flavor but you can substitute with light flaked tuna which is cheaper.
- Cleaning the mushrooms: Clean the mushrooms without water, using dry paper towel to rub the dirt off instead.
- Short cut pasta: Medium shells have become my favorite because their shape and size make the dish extra creamy. Elbow pasta is smaller and packs tighter, so when you measure by volume, you end up with more pasta than you would with shells. That is something to keep in mind when choosing a pasta.
- Al dente: Cook your noodles al dente (cooked but still a bit firm) for the best texture.
- Crispy or creamy: If you would like a crispy, golden topping, remove the foil for the last 10 minutes. I personally prefer to bake this casserole with the foil on all the way through so that it's extra creamy and cheesy.
- Rest the pasta: After baking, let the casserole rest for 5-10 minutes to firm up; this way it's easier to scoop into the serving dishes.
- Fridge storage: This tuna casserole keeps well in the fridge in an air-tight container for 3 to 4 days.
- Freezer storage: You can freeze the cooled leftovers for up to 3 months in an airtight container. Thaw in the fridge and then reheat in an un-preheated 350°F oven, covered with foil, until heated through. This will take approximately 20 to 30 minutes.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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