Tuna or Salmon Melt Casserole
Dive into the ultimate comfort food with this Tuna or Salmon Melt Casserole, a creamy, cheesy twist on the classic tuna melt sandwich. Packed with tender pasta, flaky tuna or salmon, and a velvety cheddar cheese sauce, this hearty dish is blended with savory notes of sautéed onion and optional peas for pops of sweetness. Topped with a golden, crunchy panko-Parmesan crust, this casserole combines rich flavors and satisfying textures in every bite. Perfect for busy weeknights, it comes together with just 15 minutes of prep time and is baked to bubbling perfection. Whether you're a fan of tuna or prefer salmon, this versatile bake makes an easy, delicious dinner for the whole family.
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Recipe Information
Ingredients
- 12 ounces cooked pasta (e.g., rotini, elbow, or penne)
- 10 ounces canned tuna or salmon, drained
- 2 cups sharp cheddar cheese, shredded
- 1 can (10.5 ounces) cream of mushroom or cream of celery soup
- 0.5 cups whole milk
- 1 cup frozen peas (optional)
- 0.5 cups yellow onion, finely diced
- 2 tablespoons unsalted butter
- 0.75 cups panko breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried thyme (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the can of cream of mushroom or cream of celery soup and 1/2 cup of milk. Mix until smooth and heated through.
Add the shredded cheddar cheese and stir until fully melted and incorporated into the sauce.
Season with salt, black pepper, and dried thyme (if using). Remove the sauce from heat.
In a large mixing bowl, combine the cooked pasta, drained tuna or salmon, frozen peas (if using), and the cheese sauce. Gently stir until evenly mixed.
Transfer the mixture into the prepared 9x13-inch baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and 1 tablespoon of olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let rest for 5 minutes before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 5550 mg | 241% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 22.5 g | ||
| Protein | 169.2 g | 338% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 2111 mg | 162% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1756 mg | 37% | |
*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.
