Tuna Carrot Casserole
Creamy, cheesy, and packed with wholesome ingredients, this Tuna Carrot Casserole is the ultimate comfort food with a healthy twist. Tender pasta blends beautifully with protein-rich tuna and naturally sweet shredded carrots, all enveloped in a velvety homemade cheese sauce. A golden, crunchy breadcrumb topping adds the perfect finishing touch, making every bite irresistibly satisfying. This family-friendly recipe is ideal for weeknight dinners, prepared in just under an hour and baked to bubbling perfection. Whether you're looking to use pantry staples like canned tuna and pasta or sneak extra veggies into your meal, this casserole is both easy to make and delightfully flavorful. Serve it fresh out of the oven and watch it disappear!
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Recipe Information
Ingredients
- 2 cups pasta (elbow, penne, or shell)
- 2 cans canned tuna (drained)
- 2 cups carrots (shredded)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2.5 cups milk
- 2 cups cheddar cheese (shredded)
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried parsley (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onion mixture and cook for 1-2 minutes, stirring frequently to make a roux.
Slowly whisk in the milk, ensuring no lumps form, and continue to stir until the mixture thickens, about 4-5 minutes.
Reduce the heat to low and stir in the shredded cheese. Reserve 1/2 cup of cheese for topping if you desire. Continue stirring until the cheese is fully melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and parsley (if using).
In a large mixing bowl, combine the cooked pasta, drained tuna, shredded carrots, and the cheese sauce. Mix thoroughly until everything is evenly coated.
Transfer the mixture into the prepared casserole dish and spread it out evenly.
In a small bowl, combine the breadcrumbs and olive oil. Sprinkle this mixture evenly over the top of the casserole. If reserved cheese was set aside, sprinkle it over the breadcrumbs.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Allow the casserole to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 6471 mg | 281% | |
| Total Carbohydrate | 322.5 g | 117% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 70.3 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 2666 mg | 205% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3360 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
