Creamy Tuna Macaroni Casserole

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. Includes easy freezing and make-ahead instructions!

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.

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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. It's much better than flaked for this recipe.
• 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.

*Check recipe card for ingredient amounts.

Recipe Tweaks

• Spices: 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.
• Tuna: 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. Make the sauce. In a bowl, combine the pesto, Alfredo sauce, milk, and sun-dried tomatoes.

What to Serve it With

If you're looking for some side dish ideas for your tuna macaroni casserole, 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.

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.

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 Macaroni Casserole FAQs

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