Weeknight dinners can feel like a never-ending puzzle. You’ve got work, the kids have activities, and by the time everyone gets home, nobody wants to wait an hour for dinner to be ready. That’s when I turn to my freezer for help.
Tuna casserole is one of those meals that actually gets better when you make it ahead and freeze it. I prep a couple on the weekend when I’m already in the kitchen, and then I’ve got dinner sorted for those crazy busy nights. Just pop it in the oven, and you’re done. No last-minute scrambling or drive-thru runs.
Think you don’t like tuna casserole? I get it. But this one is comforting, filling, and honestly pretty tasty. Plus, you can make it now and thank yourself later when dinner is already handled.
Why You’ll Love This Tuna Casserole
- Freezer-friendly convenience – Make this casserole ahead of time and stash it in the freezer for those busy nights when you need dinner ready fast.
- Budget-friendly ingredients – Using pantry staples like canned tuna, pasta, and basic seasonings, this recipe keeps your grocery bill low while still delivering a satisfying meal.
- Kid-approved comfort food – The creamy, cheesy sauce and familiar pasta make this a hit with children and adults alike.
- Simple preparation – With straightforward steps and common ingredients, even beginner cooks can pull this together without stress.
- Perfect for meal prep – This recipe makes great leftovers and reheats beautifully, so you can enjoy it multiple times throughout the week.
What Kind of Tuna Should I Use?
For tuna casserole, you can use either chunk light or solid white albacore tuna, and both work great. Chunk light tends to be more budget-friendly and has a milder flavor, while albacore is a bit meatier with a firmer texture. Whether you go for tuna packed in water or oil is really up to you – water-packed is lighter and lets the other flavors shine through, while oil-packed adds a bit more richness to the dish. Just make sure to drain it well before adding it to your casserole, and if you’re using oil-packed, you might want to cut back slightly on the butter to keep things balanced.
Options for Substitutions
This classic casserole is pretty forgiving when it comes to swaps:
- Canned tuna: You can use canned salmon or even cooked chicken if you’re not a tuna fan. Just shred it up the same way you would the tuna.
- Elbow noodles: Any short pasta works great here – try rotini, shells, or penne. They all hold onto the sauce nicely and cook up about the same.
- Chicken broth: Vegetable broth works just as well, or you can use milk for a creamier sauce. If using milk, keep the heat lower when making the sauce to prevent scorching.
- Mayonnaise: Sour cream or Greek yogurt can replace the mayo if you prefer. They’ll give you that same creamy texture with a slightly tangier taste.
- Cheddar cheese: Feel free to swap in whatever cheese you have on hand – mozzarella, Monterey Jack, or a Mexican blend all work well. You can also mix different cheeses together.
- Butter: Olive oil or vegetable oil can replace the butter in the sauce, though butter does add nice flavor. Use the same amount if swapping.
Watch Out for These Mistakes While Cooking
The biggest mistake when making tuna casserole is overcooking the noodles during the initial boil – cook them 2-3 minutes less than the package directions since they’ll continue cooking in the oven and you don’t want mushy pasta.
Another common error is adding the mayonnaise while the sauce is still hot, which can cause it to separate and turn oily, so let your mixture cool for a few minutes before stirring it in.
If you’re planning to freeze this casserole, skip baking it first and freeze it unbaked instead – this prevents the noodles from getting too soft and the cheese from becoming grainy when you reheat it.
When you’re ready to bake from frozen, add an extra 15-20 minutes to the cooking time and cover with foil for the first half to prevent the top from burning before the center heats through.
What to Serve With Tuna Casserole?
Tuna casserole is a hearty dish on its own, but I love pairing it with a simple side salad to balance out all that creamy goodness. A basic green salad with lettuce, cucumber, and tomatoes dressed with a light vinaigrette works perfectly, or you could go with a classic Caesar salad if you want something a bit more filling. Steamed green beans or roasted broccoli are also great options that add some color to your plate without much effort. If you’re feeding a crowd, garlic bread or dinner rolls are always a hit for soaking up any extra sauce from the casserole.
Storage Instructions
Refrigerate: Leftover tuna casserole keeps great in the fridge for up to 4 days in an airtight container. It actually tastes even better the next day once all the flavors have had time to hang out together!
Freeze: This casserole is perfect for freezing! You can either freeze it before or after baking. Cover it tightly with plastic wrap and then foil, and it’ll stay good for up to 3 months. I like to label mine with the date and baking instructions so I don’t forget later.
Reheat: If frozen, thaw it overnight in the fridge before baking. For a pre-baked casserole, cover with foil and warm at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions for a quick lunch.
| Preparation Time | 15-25 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 45-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3100
- Protein: 110-130 g
- Fat: 130-150 g
- Carbohydrates: 285-315 g
Ingredients
For the creamy sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
For the casserole:
- 1 box (16 oz) elbow macaroni
- 1 can (5 oz) tuna, drained and shredded
- 1/2 cup mayonnaise
- 1 cup cheddar cheese, shredded
- 1/4 tsp table salt
- 1/4 tsp ground black pepper
- Dash onion salt
- Dash celery salt
For the topping:
- 1 cup cheddar cheese, shredded
Step 1: Prepare the White Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
In a medium saucepan, melt the butter over medium heat, taking care not to let it burn.
Sprinkle the flour over the melted butter and whisk constantly for 3-4 minutes until the mixture is well-blended and bubbly.
Gradually pour in the chicken broth, whisking quickly until the sauce is smooth and free of lumps.
Continue to cook, stirring frequently, until the sauce thickens.
Once thickened, set the white sauce aside.
I find that whisking continuously at this stage really helps keep the sauce silky smooth.
Step 2: Cook the Macaroni
- 1 box (16 oz) elbow macaroni
Bring a large pot of salted water to a boil.
Add the elbow macaroni and cook until al dente according to the package instructions, usually about 7-8 minutes.
Drain the macaroni and rinse under cool water to stop the cooking process.
Step 3: Combine Tuna Casserole Mixture
- cooked elbow macaroni (from Step 2)
- white sauce (from Step 1)
- 1 can (5 oz) tuna, drained and shredded
- 1/2 cup mayonnaise
- 1 cup cheddar cheese, shredded
- 1/4 tsp table salt
- 1/4 tsp ground black pepper
- dash onion salt
- dash celery salt
In a large mixing bowl, combine the cooled, drained macaroni (from Step 2), prepared white sauce (from Step 1), drained and shredded tuna, mayonnaise, 1 cup of shredded cheddar cheese, table salt, black pepper, onion salt, and celery salt.
Stir everything together until evenly coated.
Step 4: Assemble and Bake the Casserole
- tuna casserole mixture (from Step 3)
- 1 cup cheddar cheese, shredded
Transfer the tuna and macaroni mixture from Step 3 into a 9 x 13-inch baking pan, spreading it evenly.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
Bake the casserole in a preheated oven at 350°F (175°C) for 30-45 minutes, or until the top is golden and the casserole is bubbling.
For a crispier top, I like to broil the casserole for the last couple of minutes, but that’s totally optional.
Delicious Tuna Casserole Freezer Meal
Ingredients
For the creamy sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
For the casserole:
- 1 box (16 oz) elbow macaroni
- 1 can (5 oz) tuna, drained and shredded
- 1/2 cup mayonnaise
- 1 cup cheddar cheese, shredded
- 1/4 tsp table salt
- 1/4 tsp ground black pepper
- dash onion salt
- dash celery salt
For the topping:
- 1 cup cheddar cheese, shredded
Instructions
- In a medium saucepan, melt the butter over medium heat, taking care not to let it burn. Sprinkle the flour over the melted butter and whisk constantly for 3-4 minutes until the mixture is well-blended and bubbly. Gradually pour in the chicken broth, whisking quickly until the sauce is smooth and free of lumps. Continue to cook, stirring frequently, until the sauce thickens. Once thickened, set the white sauce aside. I find that whisking continuously at this stage really helps keep the sauce silky smooth.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to the package instructions, usually about 7-8 minutes. Drain the macaroni and rinse under cool water to stop the cooking process.
- In a large mixing bowl, combine the cooled, drained macaroni (from Step 2), prepared white sauce (from Step 1), drained and shredded tuna, mayonnaise, 1 cup of shredded cheddar cheese, table salt, black pepper, onion salt, and celery salt. Stir everything together until evenly coated.
- Transfer the tuna and macaroni mixture from Step 3 into a 9 x 13-inch baking pan, spreading it evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Bake the casserole in a preheated oven at 350°F (175°C) for 30-45 minutes, or until the top is golden and the casserole is bubbling. For a crispier top, I like to broil the casserole for the last couple of minutes, but that's totally optional.
