Classic Tuna Casserole Recipe: A Comfort Food Favorite
Introducing our Classic Tuna Casserole—where the comforting flavors of mac and cheese meet the deliciousness of tuna fish! This affordable, easy-to-make dish is perfect for a quick, scrumptious meal using staple ingredients commonly found in your kitchen. What sets this casserole apart is that it skips the canned soup, opting instead for a rich, cheesy blend that’s sure to become a family favorite. Even the little ones will love it!"
"Growing up, tuna casserole was always a welcome dish, though it wasn’t always my favorite—until I made a simple change: ditching the canned soup. That tweak transformed the classic tuna casserole into something truly special. I also prefer using albacore white tuna, which has a milder flavor, but feel free to use your favorite type if you like a stronger fish taste. If you’re on the fence about tuna casserole, this recipe is definitely worth a try. Pair it with homemade French bread for a hearty, delicious meal on a budget. For an even more satisfying one-pan meal, consider adding peas, carrots, or broccoli to round out your dish.
What I love about the sauce in this dish is its light, cheesy flavor that lets the tuna shine through. However, if you’re a cheese enthusiast, cheese it up! I used sharp cheddar cheese, but you can mix in your favorites or add a kick with pepper jack cheese. After all, it’s hard to go wrong with cheese. I encourage you to give this a try—you won’t be disappointed
What makes tuna casserole truly special is the topping. While you could skip it, the contrast in texture and the buttery richness it adds make the dish stand out. If you're using bread crumbs, mix them with melted butter for extra flavor. My favorites are buttered bread crumbs and buttered crackers like Ritz or Tollhouse—often called golden crackers. But if you're out of those, you can crush up your favorite potato chips for a classic tuna casserole topping. What are you waiting for? Get in the kitchen and get to burning—just not literally! Lol.