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Cheesy Tuna Casserole

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!
Course Dinner
Cuisine American
Keyword tuna casserole
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 portions
Calories 939kcal
Author Lauren's Latest


  • 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


  • 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.


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