One-Pan Tuna Noodle Casserole

This one-pan tuna noodle casserole is my weeknight comfort food go-to when I need something hearty and family friendly but do not want any extra fuss or dishes to clean up. Everything comes together in a single baking dish with no boiling pasta or complicated steps and the end result is creamy cheesy and soul warming.

I made this for my neighbor when she moved in next door and she called it the best tuna casserole she had ever had. That made my week.

Ingredients

• Condensed cream of mushroom soup: for instant creamy sauce base choose a reduced sodium and fat version for a lighter casserole
• Milk: helps thin and smooth out the sauce whole or reduced fat works best
• Lemon zest and juice: for a bright lively tang choose a juicy fresh lemon that feels heavy for its size
• Worcestershire sauce: deepens the savory flavor I always keep a bottle in the pantry
• Crushed red pepper: brings gentle heat adjust to your family’s taste
• Fully cooked gemelli or rotini pasta: makes assembly a breeze go with Barilla Ready Pasta or a similar brand for the best results
• Chunk white tuna: classic protein packed choose a responsibly sourced can packed in water for clean flavor
• Frozen chopped spinach: adds color and nutrition make sure to squeeze dry thoroughly to avoid a watery casserole
• Monterey Jack cheese: keeps things gooey with a mild melt look for a block you grate yourself for the best melt
• Green onions: for a fresh crisp bite pick firm blemish free stalks
• Roasted red pepper or diced pimiento: gives pops of color and sweetness jarred is perfect here
• Potato chips: add a final crunch on top sour cream and onion or plain for a nostalgic twist crush just before topping for maximum crispiness

Step-by-Step Instructions

Preheat and Prep:

Preheat your oven to 375 degrees F. Spray a two quart baking dish with cooking spray so clean up is easy and nothing sticks.

Make the Sauce:

Combine condensed cream of mushroom soup milk lemon zest lemon juice Worcestershire sauce and crushed red pepper in a large mixing bowl. Whisk them together thoroughly until the mixture is smooth and all the lemon zest is evenly distributed. This is your flavor packed creamy base.

Combine Main Ingredients:

Add the fully cooked pasta drained tuna thawed and very well squeezed spinach shredded Monterey Jack cheese green onions and roasted red pepper to the bowl with your sauce. Mix together with a large spoon until everything looks evenly coated and there are no pockets of dry pasta. Take your time to get that creamy sauce on every piece.

Assemble the Casserole:

Transfer the mixture into your prepared baking dish spreading it out into an even layer right to the corners so every serving has that cheesy pasta goodness.

Top and Bake:

Scatter the crushed potato chips all over the top of your casserole making sure to cover as much as possible so you get a crunch with every bite. Cover the dish loosely with foil.

Bake It Off:

Place the baking dish on the center rack and bake for around thirty five minutes until everything is hot all the way through and you can see the filling bubbling around the edges. Remove the foil for the last ten minutes to let the top crisp up nicely.

Serve:

Scoop and serve right away while it is bubbling and the chip topping is at its crispiest.

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I absolutely love the lemon juice in this casserole. It brightens the whole thing and reminds me of how my grandmother always squeezed lemon over her tuna salad sandwiches. When I smell that fresh zest it brings me right back to her kitchen.

Storage Tips

Let the casserole cool completely before covering and refrigerating. It keeps well for up to three days in an airtight container. To reheat cover loosely with foil and bake in a moderate oven or microwave individual portions until hot all the way through. If the topping gets a little soft a few extra minutes uncovered will restore some crunch.

Ingredient Substitutions

Any short pasta with nooks and crannies works well such as penne or fusilli if you cannot find ready cooked gemelli or rotini. Substitute Swiss or mozzarella cheese for Monterey Jack if you need to or try using a can of salmon instead of tuna for a fun twist. Frozen kale or chopped broccoli cooked and squeezed dry also make great alternatives to spinach.

Serving Suggestions

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This casserole is a meal on its own but I love serving it alongside a crisp green salad with lemony dressing or some roasted broccoli for more veggies. If you want to stretch the meal to feed a crowd add a loaf of warm crusty bread on the side.

Cultural Context

Tuna noodle casserole has roots in mid twentieth century American home cooking when creamy soups became pantry staples. Its popularity soared because it made use of affordable shelf stable ingredients and brought families together at the table with something cozy that felt like a treat.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, any short, fully cooked pasta such as penne or fusilli can be substituted for gemelli or rotini.

→ Is fresh spinach a good substitute for frozen?

Absolutely. Just chop and wilt the fresh spinach before stirring it into the mixture.

→ What toppings can replace potato chips?

Bread crumbs, crushed crackers, or fried onions offer great alternatives for a crunchy finish.

→ Is it possible to make this dish ahead of time?

You can assemble the casserole a few hours ahead and bake just before serving. Add the chips right before baking for best texture.

→ How do I store leftovers?

Cover and refrigerate for up to three days. Reheat in the oven to keep the topping crisp.