Creamy Tuna Macaroni Casserole

5 from 2 votes

Creamy Tuna Macaroni Casserole

Dig into this cheesy, creamy tuna macaroni casserole with tangy sun-dried tomatoes, mushrooms, Parmesan cheese, shell pasta and a creamy, tomato-pesto Alfredo sauce.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings:

Calories: 564kcal

Author: Joss Dyckson

Equipment

9" x 13" casserole dish

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
1 cup fresh Parmesan cheese finely shredded
2 tablespoons fresh parsley chopped
salt and pepper to taste

US Customary - Metric

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.
1 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!

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.
Make Ahead: You can fully prep and assemble the tuna casserole up to 1 day in advance, before baking. Keep it covered in the fridge and then bake when ready. It might take an extra 5 to 10 minutes to get hot and bubbly.

Nutrition