My classic creamy Tuna Pasta Casserole is a family favourite! It’s a budget-friendly midweek dinner that’s packed full of vegetables and can be made ahead of time and frozen. Printable conventional and Thermomix recipe cards included.
I have to start off by saying that I absolutely LOVE this Tuna Pasta Casserole. It’s exactly the same as the one that my Mum used to make when we were growing up – a creamy pasta with lots of veggies and the most delicious crunchy top made from breadcrumbs and melted cheese. YUM!!!
Although while I could eat this ALL THE TIME, my hubby isn’t a massive fan of tuna… so I have to hold myself back from making it tooooo much!
I love that this recipe makes a big, BIG batch. For us, it’s enough for dinner and then a couple more dinners/lunches in the freezer. Oooh yep, did I mention that you can totally cook this and freeze it? Perfect for an easy midweek freezer dinner.
You can use absolutely any vegetables you like in this Tuna Pasta Casserole. I generally use:
- carrots
- capsicum
- celery
- frozen peas and corn
But seriously.. go crazy with whatever you’ve got in your fridge.
If you prefer, you can also switch the tuna for salmon or even substitute it for chicken or bacon. Whatever suits you and your family! However, you make my Tuna Pasta Casserole, just know that it’s going to be a budget-friendly recipe that the whole family will love.
And hey, speaking of family dinners, check out a few more of my favourite dinner recipes here… they’re all hubby, wife (that’s me!) and toddler approved.
Tuna Pasta Casserole
Ingredients
- 250 g pasta spiral pasta or any short pasta
- 420 g chicken condensed soup tinned
- 3/4 cup milk
- 1/2 cup cheddar cheese grated
- 1 red capsicum chopped
- 4 carrots diced
- 3 celery stalks diced
- 425 g tuna chunks tinned and drained
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 1/2 cups breadcrumbs
- 3 tbs olive oil
- Extra grated cheddar cheese
Instructions
Conventional Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Cook the pasta according to the packet instructions, drain and set aside.
- Place the cream of chicken soup, milk, grated cheese, red capsicum, carrots, celery and Sirena tuna into a saucepan over medium heat.
- Stir until the mixture starts to bubble and then add in the frozen peas and corn.
- Pour the mixture over the cooked pasta and stir through.
- Pour into a large casserole dish.
- Stir the olive oil through the breadcrumbs and then sprinkle over the top of the casserole.
- Grate over the extra cheese and bake for 30 minutes or until golden.
Thermomix Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Cook the pasta according to the packet instructions, drain and set aside.
- Grate the cheese in the Thermomix bowl on Speed 6, 10 seconds.
- Add the cream of chicken soup and milk and mix on Speed 5, 10 seconds.
- Add the red capsicum, carrots, celery and tuna and cook for 8 minutes, Reverse, Speed 1, 100 degrees.
- Add the frozen corn and peas and mix on Reverse, Speed 3, 10 seconds.
- Pour the cooked pasta into a large casserole dish. Pour over the creamy mixture and mix through well.
- Stir the olive oil through the breadcrumbs and then sprinkle over the top of the casserole.
- Grate over the extra cheese and bake for 30 minutes or until golden.
Nutrition
your tuna pasta casserole is awesome. and it looks so tasty and yummy!!!
Thank you!
Hi Lucy I have chicken and sweet corn soup or creamed corn. Are either of these ok? I could t find condensed soup
Hi Alecia, that should be fine (it will just have a slightly different taste!)
Do you use packet bread crumbs or fresh breadcrumbs.
Either is fine! I usually just use the packet ones 🙂
Have you tried to freeze this recipe? Thanks
Yes absolutely!!!! It can definitely be frozen for a quick and easy midweek meal!
Hi what can I substitute for the can soup?
Hu Jules, you could try using some cooking cream mixed with a little chicken stock. xx