Easy Tuna Casserole with Angel Hair Pasta

When it comes to weeknight dinners, I’m always looking for something that makes everyone happy without keeping me in the kitchen all evening. Tuna casserole hits that sweet spot perfectly. It’s the kind of meal that brings back memories of family dinners while still feeling fresh and satisfying.

I’ve switched up the traditional egg noodles for angel hair pasta, and it’s been a game changer. The thin pasta soaks up all those creamy flavors beautifully, and it cooks so much faster than the thick noodles. Plus, I usually have angel hair in my pantry already.

This recipe comes together in about 30 minutes, uses ingredients you probably have on hand, and creates just one dish to clean up afterward. My kids actually ask for seconds, which doesn’t happen often with my cooking. Sometimes the simple classics really are the best.

What Kind of Tuna Should I Use?

For this casserole, you’ll want to stick with canned tuna since it holds up well during baking and won’t dry out like fresh tuna might. Albacore tuna is a great choice because it has a milder flavor and flakes nicely, but chunk light tuna works just as well if that’s what you have on hand. Make sure to drain your tuna thoroughly before adding it to the casserole – excess liquid can make your dish watery. If you’re looking to save a few bucks, store-brand canned tuna performs just as well as name brands in casseroles like this one.

Options for Substitutions

This tuna casserole is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Angel hair pasta: Any thin pasta works great here! Try spaghetti, linguine, or even penne if that’s what you have. Cook according to package directions and still reserve that pasta water – it’s key for the creamy sauce.
• Portobello mushroom: Regular button mushrooms, cremini, or shiitake all work well. Use about 1 cup sliced mushrooms of whatever type you prefer.
• Albacore tuna: Regular chunk light tuna is perfectly fine and often more budget-friendly. You could also use canned salmon or even leftover cooked chicken for a different protein twist.
• 1% milk: Whole milk, 2%, or even half-and-half will work – just expect a richer result. In a pinch, you can use more pasta water instead, though the sauce won’t be quite as creamy.
• Frozen peas: Fresh peas, frozen corn, or diced bell peppers all add nice color and texture. If using fresh peas, add them a minute earlier to ensure they cook through.
• Green onions: Regular yellow onion (about 1/4 cup diced) or shallots work just fine. Cook them with the carrots until softened.

Watch Out for These Mistakes While Cooking

The biggest mistake with tuna casserole is overcooking the angel hair pasta, which can turn into mush since it’s so delicate – cook it just until al dente and remember to reserve that pasta water before draining.

Another common error is adding the tuna too early in the cooking process, which breaks it apart and makes it tough, so fold it in gently during the last few minutes of cooking to keep those nice chunks intact.

Don’t skip the pasta water when making your sauce – that starchy liquid helps bind everything together and prevents your casserole from being too dry, so use it gradually until you reach the perfect creamy consistency.

Finally, avoid cooking the peas too long since they’re already thawed – just toss them in during the final minute to keep them bright green and slightly crisp.

What to Serve With Tuna Casserole?

This hearty tuna casserole pairs perfectly with a simple side salad – try mixed greens with a light vinaigrette to balance out the creamy pasta. Garlic bread or dinner rolls are also great for soaking up any extra sauce and making the meal feel more filling. If you want to add some crunch, roasted broccoli or green beans work really well alongside the soft pasta and vegetables. For a lighter option, sliced tomatoes with a sprinkle of salt and pepper make a fresh contrast to the rich casserole.

Storage Instructions

Refrigerate: This tuna casserole keeps really well in the fridge for up to 4 days in a covered container. The flavors actually get better after a day or two, so it’s perfect for meal prep. Just keep in mind that the angel hair pasta might absorb some of the liquid as it sits.

Freeze: You can freeze portions of this casserole for up to 3 months in freezer-safe containers. I like to divide it into single servings so I can grab one whenever I need a quick lunch. Let it thaw in the fridge overnight before reheating.

Reheat: Warm it up in the microwave with a splash of milk or water to bring back some moisture, stirring every 30 seconds. You can also reheat it on the stovetop over medium-low heat, adding a little extra liquid if needed to keep it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 35-42 g
• Fat: 20-25 g
• Carbohydrates: 90-100 g

Ingredients

• 4 oz angel hair noodles (reserve 1 cup cooking water, divided)
• 2 tbsp olive oil
• 1 cup shredded carrots
• 1/4 cup chopped green onions (about 2–3)
• 1 portobello mushroom, sliced thin
• 1 cup peas (frozen, thawed)
• 1 can (7 oz) albacore tuna, drained
• 1/2 cup low-fat milk (1%)
• 1/2 cup reserved pasta cooking water
• 1/2 tsp turmeric (optional, for color)
• 1/2 tsp salt
• Freshly ground black pepper, to taste

Step 1: Cook and Prepare the Pasta

• 4 oz angel hair noodles (reserve 1 cup cooking water, divided)

Follow the package instructions to boil the angel hair noodles in salted water until al dente (they should be slightly undercooked, as they’ll finish cooking later).

Reserve 1 cup of the pasta cooking water, then transfer the noodles to a colander.

Rinse under cool water, drain well, and set aside.

I always find that rinsing stops the cooking and keeps the noodles from sticking together.

Step 2: Prep and Sauté the Vegetables

• 2 tbsp olive oil
• 1 cup shredded carrots
• 1/4 cup chopped green onions (about 2–3)

While the pasta cooks, prepare the vegetables by shredding the carrots, chopping the green onions, and slicing the portobello mushroom thinly.

Heat the olive oil in a large nonstick skillet over medium heat until shimmering (about 2 minutes).

Add the shredded carrots and chopped green onions, and sauté, stirring occasionally, until they start to become slightly translucent, about 4 minutes.

Step 3: Cook the Mushrooms

• 1 portobello mushroom, sliced thin

Add the sliced portobello mushroom to the skillet with the carrots and green onions.

Continue to sauté, stirring occasionally, until the mushrooms are lightly tender, about 4 more minutes.

Step 4: Combine and Simmer Everything

• 1 cup peas (frozen, thawed)
• 1 can (7 oz) Albacore tuna, drained
• 1/2 cup low-fat milk (1%)
• 1/2 cup reserved pasta cooking water
• cooked pasta from Step 1
• 1/2 tsp turmeric (optional, for color)
• 1/2 tsp salt
• freshly ground black pepper, to taste

Lower the heat to medium-low and gently fold in the peas (thawed if frozen), drained tuna, low-fat milk, 1/2 cup of the reserved pasta water, the cooked pasta from Step 1, turmeric powder (if using), salt, and freshly ground black pepper.

Stir well, then reduce the heat to low.

Simmer gently, stirring as needed, until the liquids cook down into a light, creamy sauce, about 5 minutes.

If the mixture seems too thick, add a bit more reserved pasta water to reach your desired consistency.

Personally, I like to finish with an extra twist of black pepper for a nice punch of flavor.

Easy Tuna Casserole with Angel Hair Pasta

Delicious Easy Tuna Casserole with Angel Hair Pasta recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 750 kcal

Ingredients

  

• 4 oz angel hair noodles (reserve 1 cup cooking water, divided)
• 2 tbsp olive oil
• 1 cup shredded carrots
• 1/4 cup chopped green onions (about 2–3)
• 1 portobello mushroom, sliced thin
• 1 cup peas (frozen, thawed)
• 1 can (7 oz) Albacore tuna, drained
• 1/2 cup low-fat milk (1%)
• 1/2 cup reserved pasta cooking water
• 1/2 tsp turmeric (optional, for color)
• 1/2 tsp salt
• freshly ground black pepper, to taste

Instructions

 

• Follow the package instructions to boil the angel hair noodles in salted water until al dente (they should be slightly undercooked, as they'll finish cooking later). Reserve 1 cup of the pasta cooking water, then transfer the noodles to a colander. Rinse under cool water, drain well, and set aside. I always find that rinsing stops the cooking and keeps the noodles from sticking together.
• While the pasta cooks, prepare the vegetables by shredding the carrots, chopping the green onions, and slicing the portobello mushroom thinly. Heat the olive oil in a large nonstick skillet over medium heat until shimmering (about 2 minutes). Add the shredded carrots and chopped green onions, and sauté, stirring occasionally, until they start to become slightly translucent, about 4 minutes.
• Add the sliced portobello mushroom to the skillet with the carrots and green onions. Continue to sauté, stirring occasionally, until the mushrooms are lightly tender, about 4 more minutes.
• Lower the heat to medium-low and gently fold in the peas (thawed if frozen), drained tuna, low-fat milk, 1/2 cup of the reserved pasta water, the cooked pasta from Step 1, turmeric powder (if using), salt, and freshly ground black pepper. Stir well, then reduce the heat to low. Simmer gently, stirring as needed, until the liquids cook down into a light, creamy sauce, about 5 minutes. If the mixture seems too thick, add a bit more reserved pasta water to reach your desired consistency. Personally, I like to finish with an extra twist of black pepper for a nice punch of flavor.