Tuna Spaghetti Casserole
Take comfort food to the next level with this creamy and satisfying Tuna Spaghetti Casserole—a hearty blend of tender spaghetti, savory tuna, and a rich cream of mushroom sauce. This family-friendly dish is elevated with pops of sweetness from frozen peas, a golden breadcrumb topping, and plenty of melty cheddar cheese. Quick to prepare with a 15-minute prep time and baked to bubbly perfection in just 30 minutes, it’s an ideal recipe for busy weeknights or cozy gatherings. Bursting with flavor and texture, this casserole brings together pantry staples like canned tuna and breadcrumbs with fresh touches like sautéed onion and parsley for a homestyle meal that’s as easy as it is delicious. Serve it warm and let its creamy, cheesy goodness become an instant classic at your dining table!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 5 oz cans canned tuna, drained
- 2 10.5 oz cans cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 cup frozen peas
- 1 onion, finely chopped
- 2 tbsp unsalted butter
- 1 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried parsley
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente, then drain and set aside.
In a large mixing bowl, combine the cream of mushroom soup, milk, 1 1/2 cups of shredded cheddar cheese, garlic powder, parsley, salt, and black pepper. Stir until smooth and well combined.
Melt 1 tablespoon of butter in a skillet over medium heat and sauté the chopped onion until soft and translucent, about 3-4 minutes.
Add the cooked onion, drained tuna, and frozen peas to the soup mixture, and stir to combine thoroughly.
Fold the cooked spaghetti into the mixture, ensuring the pasta is fully coated in the creamy sauce.
Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray. Pour the spaghetti mixture into the dish, spreading it out into an even layer.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
In a small bowl, melt the remaining 1 tablespoon of butter. Mix it with the breadcrumbs, then sprinkle the breadcrumb mixture evenly over the cheese layer.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
Remove from the oven and let the casserole cool for 5 minutes before serving.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.3 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 420 mg | 32% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 420 mg | 9% | |
*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.
