When dinner needs to be quick and filling, tuna casserole is an easy family favorite. These recipes add plenty of protein with simple ingredients and comforting flavors. You’ll find practical ideas for busy weeknights, from classic casseroles to fresh twists on the usual.
Helpful Tips Before You Start
A few simple choices can make tuna casserole easier to prep and more satisfying for the whole family.
Drain the Tuna Well
Press out excess liquid so the casserole does not turn watery. Flake the tuna with a fork before mixing it in.
Cook Pasta Just Until Firm
Boil pasta a minute or two less than the package directions if it will bake in the casserole. It will finish cooking in the oven without getting mushy.
Add Protein-Packed Extras
Stir in peas, white beans, or Greek yogurt for an easy protein boost. Choose additions that suit the sauce and your family’s preferences.
Check the Casserole Before Serving
Baking times vary by dish and oven, especially if the ingredients start cold. Make sure the center is hot and bubbling before serving.
Classic Tuna Noodle Casserole with Peas and a Crispy Panko Topping
This classic tuna noodle casserole brings tender egg noodles, flaky tuna, and sweet peas together in a creamy sauce. It is a practical choice for a quick family dinner, with familiar ingredients and enough protein to make a filling main course.
A buttery panko topping bakes into a crisp golden layer that contrasts with the soft noodles underneath. Serve it hot from the oven for a cozy meal on a busy weeknight.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans (5 ounces each) tuna, drained and flaked
- 1 cup frozen peas
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup panko breadcrumbs
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish. Cook the egg noodles in a large pot of salted water according to the package directions until just al dente. Drain them and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Sprinkle the flour over the onion and stir for about 1 minute. Slowly pour in the chicken broth and milk, stirring as you go to keep the sauce smooth. Add the Dijon mustard, salt, and black pepper. Cook for 3 to 5 minutes, stirring often, until the sauce thickens slightly.
- Remove the skillet from the heat. Stir in the drained tuna, frozen peas, shredded cheddar, and cooked noodles until evenly coated.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Melt the remaining 1 tablespoon of butter and mix it with the panko breadcrumbs. Scatter the buttered panko evenly over the casserole.
- Bake for 20 to 25 minutes, until the filling is bubbling and the panko topping is golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
For the best texture, cook the noodles just until al dente so they stay firm as the casserole bakes. If making it ahead, keep the panko topping separate and add it just before baking so it turns crisp in the oven. Refrigerate leftovers in a covered container and reheat until hot throughout.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, 2-Quart Baking Dish
Mediterranean Tuna, White Bean, and Orzo Casserole
This casserole brings together tuna, creamy white beans, tender orzo, and Mediterranean flavors in one comforting dish. Lemon, garlic, oregano, and cherry tomatoes keep it bright, while crumbled feta adds a savory finish.
It’s a practical choice for a quick family dinner, especially when you want a filling baked meal without a lot of fuss. The orzo cooks right in the casserole, so it turns tender while soaking up the tomato and broth.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup dry orzo
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 ½ cups low-sodium chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1 cup halved cherry tomatoes
- ½ cup crumbled feta cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 400°F. Lightly oil a 2-quart baking dish with the olive oil, using just enough to coat the bottom and sides.
- In a large bowl, stir together the orzo, diced tomatoes and their juices, chicken broth, oregano, salt, and black pepper. Fold in the cannellini beans, tuna, and cherry tomatoes.
- Pour the mixture into the prepared baking dish and spread it into an even layer. Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and check that the orzo is nearly tender. Stir the casserole, then sprinkle the feta evenly over the top. Bake uncovered for 8 to 10 minutes, until the orzo is tender and the feta is warmed through.
- Let the casserole rest for 5 minutes. Drizzle with lemon juice, sprinkle with parsley, and serve warm.
Extra Tips
Check the orzo near the end of baking, since oven temperatures and baking dishes can affect how quickly it cooks. If the casserole looks dry before the orzo is tender, stir in a small splash of broth and cover it again. For the brightest finish, add the lemon juice just before serving.Course: Main Course Cuisine: Mediterranean Equipment: 2-quart Baking Dish, Large Bowl, Foil
Cheesy Tuna and Broccoli Brown Rice Casserole
This casserole brings together tender brown rice, flaky tuna, and broccoli in a creamy cheese sauce. A crisp, golden top adds a little contrast to every soft, hearty spoonful.
It’s a practical choice for a quick family dinner, especially when you have cooked rice ready to use. The mild cheddar and broccoli keep the flavors familiar, while tuna makes the dish filling.
Serves 4 people.
Ingredients
- 2 cups cooked brown rice
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 2 cups small broccoli florets
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded sharp cheddar cheese, divided
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup plain breadcrumbs
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Steam the broccoli florets until just tender, about 3 to 4 minutes. Drain them well and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the milk. Cook, stirring, until the sauce thickens, about 3 to 5 minutes. Remove the pan from the heat and stir in ¾ cup of the cheddar, the garlic powder, salt, and black pepper.
- Add the cooked brown rice, flaked tuna, and broccoli to the cheese sauce. Fold gently until evenly coated, then spread the mixture in the prepared baking dish.
- Sprinkle the remaining ¼ cup cheddar and the breadcrumbs over the casserole. Bake for 20 to 25 minutes, until hot and lightly golden on top. Let it stand for 5 minutes before serving.
Extra Tips
Drain the tuna and broccoli well so the casserole stays creamy rather than watery. If your brown rice is cold from the refrigerator, break up any clumps before mixing it with the sauce so it heats evenly in the oven.Course: Main Course Cuisine: American Equipment: 2-quart Baking Dish, Saucepan, Whisk, Steamer Basket
Spicy Tuna Enchilada Casserole with Black Beans and Corn
This casserole brings together tender tuna, black beans, and sweet corn with enchilada sauce and a gentle kick of spice. Tortillas soften as the dish bakes, creating hearty layers with plenty of melty cheese.
It’s a practical choice for a quick family dinner when you want the comfort of a casserole with enchilada-inspired flavor. Add more or less jalapeño to suit your family’s preferred heat level.
Serves 4 people.
Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion, diced
- 1 jalapeño, seeded and finely diced
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen and thawed
- 2 cans (5 ounces each) tuna, drained and flaked
- 1 can (10 ounces) red enchilada sauce
- 8 small corn tortillas, cut into quarters
- 1½ cups shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
- ¼ teaspoon salt
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the onion and jalapeño. Cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the cumin and salt.
- Add the black beans and corn to the skillet. Cook for 2 minutes, then fold in the drained tuna and half of the enchilada sauce. Stir gently so the tuna stays in flakes.
- Spread a little of the remaining enchilada sauce over the bottom of the baking dish. Arrange half of the tortilla pieces in an even layer. Spoon half of the tuna mixture over them, then sprinkle with one-third of the remaining cheese.
- Add the rest of the tortilla pieces and tuna mixture. Pour the remaining enchilada sauce over the top, then finish with the remaining cheese.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling around the edges.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For a milder casserole, remove all the jalapeño seeds or use half a jalapeño. Letting the dish rest before serving helps the tortilla layers hold together, and leftovers can be reheated covered in the oven until warmed through.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Aluminum Foil
Tuna, Spinach, and Ricotta Stuffed Shell Casserole
Jumbo pasta shells hold a creamy ricotta, spinach, and tuna filling, so every serving feels hearty without being complicated to put together. A layer of tomato sauce keeps the shells moist as they bake, while mozzarella melts over the top.
This casserole works well for a family dinner when you want a filling meal that can be assembled ahead. The filling is tender and savory, with a mild tomato tang and a golden, cheesy finish.
Serves 4 people.
Ingredients
- 16 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cups baby spinach, roughly chopped
- 1 cup ricotta cheese
- 1 can (5 ounces) tuna in water, drained and flaked
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oven to 375°F. Bring a large pot of salted water to a boil and cook the shells according to the package directions until just al dente. Drain them carefully and set them aside to cool slightly.
- While the shells cook, warm the olive oil in a skillet over medium heat. Add the chopped spinach and cook for 2 to 3 minutes, stirring, until wilted. Remove the skillet from the heat and let the spinach cool briefly.
- In a mixing bowl, combine the ricotta, drained tuna, egg, Parmesan, oregano, salt, and black pepper. Stir in the cooked spinach until the filling is evenly mixed.
- Spread half of the marinara sauce over the bottom of a baking dish. Spoon the filling into each shell and arrange the shells in the dish with the open sides facing up.
- Spoon the remaining marinara sauce around and over the shells. Sprinkle the mozzarella evenly on top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the sauce is bubbling and the mozzarella is melted and lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cook the shells just until al dente so they stay sturdy while you fill them. If making the casserole ahead, assemble it, cover, and refrigerate it, then bake until hot and bubbling, adding a little extra oven time if it goes into the oven cold.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, Mixing Bowl, Baking Dish
Tuna Shepherd’s Pie with Mashed Potato Topping
This tuna shepherd’s pie turns pantry-friendly tuna into a cozy family casserole. A creamy tuna and vegetable filling sits beneath fluffy mashed potatoes, so each serving has a soft, savory center and a lightly browned top.
It works well for a quick weeknight dinner when you want something hearty without a long list of steps. Assemble it in one baking dish, then serve it straight from the oven.
Serves 4 people.
Ingredients
- 1½ pounds Yukon Gold potatoes, peeled and cut into chunks
- 3 tablespoons unsalted butter, divided
- ⅓ cup milk
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 cup frozen peas and carrots
- 2 tablespoons all-purpose flour
- ¾ cup low-sodium chicken broth
- ½ cup sour cream
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1 teaspoon dried thyme
- ½ cup shredded cheddar cheese
Instructions
- Heat the oven to 400°F. Add the potatoes to a pot and cover them with water. Bring to a boil, then simmer until the potatoes are tender when pierced with a fork, about 15 minutes.
- Drain the potatoes and return them to the pot. Add 2 tablespoons of butter, the milk, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Mash until smooth, then set aside.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the frozen peas and carrots and cook for 2 minutes.
- Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the chicken broth, stirring until the mixture thickens. Remove the skillet from the heat. Stir in the sour cream, tuna, dried thyme, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon black pepper.
- Spoon the tuna mixture into a baking dish. Spread the mashed potatoes evenly over the top, then sprinkle with the cheddar cheese. Melt the remaining 1 tablespoon of butter and drizzle it over the potato topping.
- Bake until the filling is bubbling and the top is lightly golden, about 20 minutes. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a more golden potato topping, spread the mash with the back of a spoon to create a few ridges before baking. You can assemble the casserole earlier in the day and refrigerate it covered, then bake it until hot and bubbling, adding a little extra oven time if it goes in cold.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, Baking Dish, Potato Masher
Lemon-Dill Tuna and Quinoa Casserole with Asparagus
This casserole brings together flaky tuna, fluffy quinoa, and tender asparagus in a creamy lemon-dill sauce. A little Parmesan adds a savory finish, while lemon keeps the flavors fresh and bright.
It makes a filling family dinner with minimal fuss, and quinoa gives the dish a pleasantly hearty texture. Assemble it for a weeknight meal, then bake until the top is lightly golden.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1 cup plain Greek yogurt
- 1/2 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup shredded Parmesan cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Combine the rinsed quinoa and chicken broth in a saucepan. Bring to a boil, then cover and simmer over low heat until the quinoa is tender and the liquid is absorbed, about 15 minutes.
- While the quinoa cooks, bring a separate pot of water to a boil. Add the asparagus and cook for 2 minutes, until bright green but still firm. Drain well.
- In a large bowl, whisk together the Greek yogurt, milk, lemon juice, lemon zest, dill, garlic powder, and black pepper. Stir in the cooked quinoa, asparagus, tuna, and 1/4 cup of the Parmesan.
- Spoon the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining Parmesan over the top.
- Bake uncovered for 20 to 25 minutes, until the casserole is hot throughout and the top is lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
For tender asparagus that still holds its shape, keep the quick blanch brief and drain it thoroughly before mixing it in. If the casserole is assembled ahead, keep it covered in the refrigerator and let the baking dish sit at room temperature for about 20 minutes before it goes into the oven.Course: Main Course Cuisine: American Equipment: Saucepan, Pot, Large Bowl, Whisk, 9-by-13-inch Baking Dish
Cajun Tuna and Red Bean Rice Casserole
This casserole brings together flaky tuna, tender red beans, and rice with a gentle Cajun kick. Bell pepper, celery, and onion add savory flavor, while a layer of melted cheddar makes the top hearty and comforting.
It is a practical choice for a quick family dinner, especially when you want a filling one-dish meal. The rice cooks right in the baking dish, soaking up the seasoned broth as the casserole turns tender and cohesive.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 can (15 ounces) red beans, drained and rinsed
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1 small yellow onion, finely chopped
- 1 small red bell pepper, finely chopped
- 1 celery stalk, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- 2 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Warm the olive oil in a skillet over medium heat. Add the onion, bell pepper, and celery. Cook for 5 to 6 minutes, stirring occasionally, until softened.
- In a large bowl, stir together the uncooked rice, red beans, flaked tuna, cooked vegetables, and Cajun seasoning. Transfer the mixture to the prepared baking dish and spread it evenly.
- Pour the chicken broth evenly over the rice mixture. Cover the dish tightly with foil and bake for 40 minutes, until the rice is tender and most of the broth has been absorbed.
- Remove the foil and sprinkle the cheddar evenly over the casserole. Bake uncovered for 8 to 10 minutes, until the cheese has melted. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cajun seasoning blends vary in salt and heat, so taste the blend before adding it and choose a mild one for younger diners. Keep the foil sealed during the first bake so the rice cooks evenly, and let the casserole rest before scooping to help it hold together.Course: Main Course Cuisine: American Equipment: Skillet, Large Bowl, 9-by-13-inch Baking Dish, Aluminum Foil
Tuna Mac and Cheese Casserole with Roasted Cauliflower
This casserole brings together creamy macaroni and cheese, flaky tuna, and golden roasted cauliflower in one family-friendly dinner. Roasting the cauliflower first gives it lightly crisp edges and a deeper flavor.
It works well for a busy weeknight when you want a filling meal from familiar ingredients. A crunchy breadcrumb topping adds contrast to the tender pasta and creamy cheese sauce.
Serves 4 people.
Ingredients
- 3 cups cauliflower florets
- 2 tablespoons olive oil, divided
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 ½ cups shredded sharp cheddar cheese, divided
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cans (5 ounces each) tuna, drained and flaked
- ½ cup panko breadcrumbs
Instructions
- Heat the oven to 425°F. Toss the cauliflower florets with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for 20 to 25 minutes, turning once, until tender with browned edges. Set the cauliflower aside and reduce the oven temperature to 375°F.
- While the cauliflower roasts, cook the macaroni in a large pot of salted water according to the package directions until just tender. Drain it and set it aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, then cook, stirring often, until the sauce thickens, about 3 to 5 minutes.
- Remove the saucepan from the heat. Stir in 1 cup of the cheddar, the Dijon mustard, garlic powder, salt, and black pepper until the cheese melts.
- Add the drained macaroni, flaked tuna, and roasted cauliflower to the cheese sauce. Stir gently to coat everything, then transfer the mixture to a greased baking dish.
- Combine the panko breadcrumbs with the remaining 1 tablespoon of olive oil. Sprinkle the breadcrumbs and the remaining ½ cup of cheddar over the casserole.
- Bake at 375°F for 15 to 20 minutes, until the edges are bubbling and the topping is golden. Let it rest for 5 minutes before serving.
Extra Tips
Cut the cauliflower into small, even florets so they roast at the same rate and mix easily with the macaroni. For the creamiest result, bake the casserole just until the topping is golden and the sauce is bubbling around the edges.Course: Main Course Cuisine: American Equipment: Baking Sheet, Large Pot, Saucepan, Whisk, Baking Dish
Tuna, Chickpea, and Tomato Couscous Bake
This one-dish bake brings together flaky tuna, hearty chickpeas, and juicy tomatoes with couscous that cooks right in the baking dish. It is a practical choice for a quick family dinner, with plenty of satisfying texture in each serving.
A little lemon and dried oregano brighten the savory tomato base, while a crisp breadcrumb topping gives the tender couscous a lightly crunchy finish. Let the bake rest briefly before serving so the couscous can absorb the remaining liquid.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil, plus extra for greasing
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes
- 1 cup vegetable broth
- 1 cup plain couscous
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup plain breadcrumbs
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish with olive oil.
- Warm the tablespoon of olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and oregano and cook for 30 seconds.
- Add the diced tomatoes and vegetable broth to the skillet. Bring the mixture to a gentle simmer, then stir in the couscous. Remove the skillet from the heat, cover it, and let it stand for 5 minutes.
- Fluff the couscous with a fork. Fold in the chickpeas, flaked tuna, lemon zest, lemon juice, salt, and black pepper. Transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the breadcrumbs over the top. Bake uncovered for 15 to 20 minutes, until the edges are bubbling and the topping is lightly golden.
- Let the bake rest for 5 minutes before serving. This gives the couscous time to settle and makes it easier to portion.
Extra Tips
For a softer topping, lightly press the breadcrumbs onto the couscous before baking. If the top browns quickly, loosely cover the dish with foil for the last few minutes. Leftovers can be refrigerated in a covered container and reheated with a small splash of broth to keep the couscous moist.Course: Main Course Cuisine: Mediterranean Equipment: Skillet, Medium Baking Dish, Fork
Tuna Tamale Casserole with Polenta Crust
This casserole pairs a savory tuna, corn, and black bean filling with a soft, golden polenta crust. Chili powder, cumin, and green chiles bring a gentle tamale-inspired warmth without making the dish too spicy.
It’s a filling choice for a quick family dinner, especially when you want a one-dish meal with simple pantry staples. Let the casserole rest briefly after baking so the polenta crust holds together more easily when served.
Serves 4 people.
Ingredients
- 1 cup quick-cooking polenta
- 3 cups water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 can (4 ounces) diced green chiles, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 2 cans (5 ounces each) tuna, drained and flaked
- 1/2 cup salsa
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Bring the water and salt to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce the heat and cook according to the package directions, stirring often, until thick and smooth.
- While the polenta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir the chili powder and cumin into the onion. Add the green chiles, black beans, corn, tuna, salsa, and 1/2 cup of the cheddar. Fold gently until combined and warmed through.
- Spread the tuna mixture evenly in the prepared baking dish. Spoon the cooked polenta over the filling and spread it into an even crust. Sprinkle the remaining cheddar over the top.
- Bake for 20 to 25 minutes, until the filling is bubbling at the edges and the cheese is melted. Let it rest for 5 minutes, then scatter the cilantro over the top before serving.
Extra Tips
For a firmer crust, spread the polenta while it is still warm and let the casserole rest before cutting. If your salsa is especially thick, stir in a spoonful of water with the filling so it stays moist as it bakes.Course: Main Course Cuisine: Mexican Equipment: Medium Saucepan, Large Skillet, 2-Quart Baking Dish
Tuna, Kale, and Sweet Potato Casserole with Parmesan Crust
This casserole pairs tender sweet potato and kale with flaky tuna, all tucked into a creamy sauce and topped with a crisp Parmesan crust. It is a hearty, protein-packed dinner that brings vegetables and the main dish together in one pan.
Serve it on a busy weeknight when you want something filling but easy to portion for the family. The sweet potatoes add gentle sweetness, while Parmesan gives the top a savory, golden finish.
Serves 4 people.
Ingredients
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 4 cups chopped kale, tough stems removed
- 2 cans (5 ounces each) tuna in water, drained
- 1 cup frozen peas, thawed
- ¾ cup milk
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup grated Parmesan cheese, divided
- ½ cup panko breadcrumbs
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Place the sweet potato cubes in a saucepan and cover with water. Bring to a boil, then simmer until just fork-tender, about 8 to 10 minutes. Drain well.
- While the sweet potato cooks, heat the olive oil in a large skillet over medium heat. Add the kale and cook, stirring, until wilted, about 3 to 4 minutes.
- In a large bowl, whisk together the milk, sour cream, Dijon mustard, garlic powder, salt, and black pepper. Stir in the drained tuna, peas, cooked kale, sweet potato, and ½ cup of the Parmesan.
- Spoon the mixture into the prepared baking dish and spread it evenly. Mix the remaining ¼ cup Parmesan with the panko, then scatter the mixture over the top.
- Bake until the casserole is hot and bubbling around the edges and the crust is golden, about 20 to 25 minutes. Let it rest for 5 minutes before serving.
Extra Tips
Cut the sweet potato into evenly sized cubes so they cook at the same rate, and drain them well to keep the casserole from turning watery. For a crispier Parmesan crust, spread the panko and cheese in an even layer without pressing it down.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Large Mixing Bowl, 2-Quart Baking Dish
