Tuna Casserole

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Is tuna casserole totally 1987?

Umm….oh well.

I guess I was born in the 80’s, so it’s sort of part of my generation? Or not?

I don’t know what I’m talking about. It’s all just gibberish.

Actually, this whole blog is sort of a mish-mash of gibberish. Albeit yummy gibberish.

That was a fun tangent.

Anyways, this tuna casserole is the freakin’ bomb. {I’m so modest.} I’ve made it twice in the last week, that’s how good it is! All 3 of us in my family CANNOT get enough of it which is weird because typically when we crave something, it’s usually like this or this. Who craves tuna casserole?

I’ll tell you who: This Girl. Right here.

Well, this here is a version of Tuna Casserole that will make your family FLIP out. This is seriously one of my new favorite casseroles and will probably stay at the top FOREVER.

Ok. Not really. That statement is true until I make some other casserole that becomes a new obsession.

Have I mentioned I’m addicted to food? Crullers and tuna casseroles. That’s how I roll, baby.

Wow. Yet another fun tangent for you people. {See? GIBBERISH, I tell you!}

So, yes. Back to my lover, Mr. Tuna. So tasty, so creamy, so cheesy, no one will not like this. Like that double negative? Oh yeah. The best part about this recipe? Only 1 pot needed and it’s ready in under 30 minutes. How’s that for a weeknight meal? Totally awesome. AND, the leftovers are totally rad too. My 3 year old requested this as her lunch the next day. Unheard of at my house.

Ready to make this? Get ready to be amazed…..not really.

First thing you want to do bring a large pot of water to boil and steal this pasta back from a certain thief.

I’m using Barilla Plus Farfalle. Cute little bowties that are perfect for casseroles.

You’ll also want to chop up a whole head of cauliflower into small florets.

One that water comes to a boil, throw in some salt and the pasta. Then after a few minutes toss in the cauliflower too. Once everything is good and soft, drain it all and set aside.

Place that same pot back on the heat and saute those diced onions in some olive oil. Once they are nice and soft, we can add in some salt, pepper and

a jar of alfredo sauce. Once you pour this whole thing in, measure out your milk and pour it into the dirty jar. Shake it up and add that milk in too. Cleaning out the jar, baby! Just another lazy step brought to you by Lauren’s Latest.

So, we’re also going to throw in a bunch of cheese to the sauce too. Cheesy goodness. OH YEAH. After a minute, all the cheese should have melted and the sauce should be good and creamy.

Now we can add in the drained tuna, the cooked cauliflower and pasta and the peas.

Stir this up to coat everything in that sauce and rejoice.

Flatten out the top and sprinkle with more cheese.

Throw this under a hot broiler for a few minutes to get the top brown and bubbly and that’s it! DINNER TIME!

Outrageous pasta that happens to have a whole lot of cheese, a whole lots of veggies and even a little fish. Good eats, right here peeps.

My kind of dinner. Here’s the printable:

Enjoy your long weekend!

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4.67 from 6 votes

Tuna Casserole

This creamy, cheesy Tuna Casserole is packed with extra veggies, and ready in just 30 minutes! Makes for a great dinner any weeknight!

servings 4 portions

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1/2 pound short cut pasta such as Barilla Plus Farfalle
• ▢ 1 head cauliflower
• ▢ 2 tablespoons olive oil
• ▢ 1 cup diced onion
• ▢ 1 jar prepared alfredo sauce
• ▢ 2/3 cup milk
• ▢ 2 1/2 cups grated cheddar cheese divided
• ▢ 2 cans water packed tuna
• ▢ salt & pepper to taste
• ▢ 1 cup frozen peas

US Customary - Metric

Instructions

• Bring large pot of water to boil. Cut cauliflower into small bite sized florets. Once water comes to rolling boil, salt water and stir in pasta. Cook 3 minutes and then pour in cauliflower pieces. Cook until pasta is al dente and cauliflower is soft. Drain and set aside.
• In same pot over medium heat, saute onion in olive oil until soft, 5 minutes. Sprinkle in salt and pepper. Pour in alfredo sauce. Pour milk into jar of alfredo sauce, replace lid and shake to remove any excess. Uncap and pour into pot. Sprinkle 2 cups of cheese into sauce and stir until cheese has melted and sauce is smooth.
• Pour in cooked pasta, drained tuna, cauliflower and frozen peas. Stir until everything is well mixed and coated in sauce. Splash in a little milk if sauce seems to thick. Smooth the top and sprinkle with remaining 1/2 cup cheese.
• Remove from heat and cover to melt cheese OR stick pot under hot broiler for 1-2 minutes or until cheese is brown and bubbly. Serve hot.

Nutrition

Calories: 939kcal | Carbohydrates: 65g | Protein: 52g | Fat: 52g | Saturated Fat: 26g | Cholesterol: 183mg | Sodium: 1472mg | Potassium: 978mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1099IU | Vitamin C: 87mg | Calcium: 631mg | Iron: 4mg

Course: Dinner

Cuisine: American

Keyword: tuna casserole

*Disclaimer– I was not compensated for this post. All opinions expressed on my blog are always my own.