No Bake Tuna Casserole

Quick and Delicious No Bake Tuna Casserole is a great twist on a classic comfort food dish.

Looking for a mouthwatering meal that requires minimal effort and absolutely no time spent in the oven? Look no further! This no-bake tuna casserole recipe is here to save the day. Whether you’re a busy professional, a college student with limited kitchen access, or simply craving a scrumptious dish without the hassle of baking, this recipe is made for you.

While the traditional tuna casserole has long been a staple in homes around the world, my no-bake version puts an easy to make twist on the classic. With its combination of creamy textures and tantalizing flavors, this dish promises to be a crowd-pleaser for any occasion.

Say goodbye to the days of slaving over a hot oven! This recipe saves you time and energy, requiring just a few simple steps and readily available cupboard ingredients. The result? A delectable tuna casserole that will leave you and your loved ones asking for seconds.

So, let’s dive into this no-bake culinary adventure and discover how to create a satisfying and hassle-free tuna noodle casserole that will become a regular favorite on your menu. Get ready to indulge in a creamy, flavorful, and oh-so-satisfying seafood dish that’s perfect for any day of the week. And it’s great for summer when you don’t want to turn on the oven.

And, of course, it’s super delicious! You know it has to be if it’s husband-approved!

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Quick version

This main dish casserole recipe came about because I wasn’t feeling well one day, and my husband was going to cook for us.

He wanted tuna noodle casserole (find the original baked Tuna Noodle Casserole recipe), but we didn’t have all the ingredients for my recipe.

He looked at Pinterest for another recipe, but most of the recipes he came across had a can of cream of something soup. Not only do we not have any in the house, it just doesn’t taste that good to us anymore.

So, this no bake casserole was created.

I first shared this recipe in 2016. But I’ve updated it for you here with new photos and information for a better user experience. It’s one of our favorites that we make all the time; I hope you enjoy it as much as we do!

Looking for more great classic comfort food? Be sure to check out my Vegetarian Pot Pie Soup and Condensed Cream of Mushroom Soup.

Island Trollers Albacore Tuna

I have been sent product from Island Trollers to facilitate this post, however, all opinions are my own.

I just love Island Trollers. If you’ve followed my blog for any length or time, I’m sure you’ve seen me gush about them many times! It’s fresh tasting, beautiful, whole pieces of tuna.

I’ve given many cans of their tuna to many of my friends and they all come back and tell me that they’re spoiled and can’t go back to any other tuna!

Any of the Island Trollers albacore Tuna would be great in this; I would especially recommend the garlic or the plain.

We used the jalapeno Tuna, which has a light heat to it, definitely not overpowering at all.

Want to read about how I got started loving Island Trollers? Take a look here, at my Tuna Chowder recipe (where I talk about starting to work with Island Trollers).

I love all of my tuna recipes, but here are some favorites for you: Open faced tuna melt, Tuna Cakes, and Cajun Seafood Chowder.

I’ve gathered all my Island Trollers Recipes in one easy place on Pinterest for you!

Don’t drain the juices

A reminder for when you use Island Trollers tuna.

If you’re making this recipe with Island Trollers, you don’t want to drain off those tasty juices from the can; they’re the juices from the fish itself, not just plain water or oil.

Those juices are loaded with Omega 3s. So, it might feel a little weird not to drain the tuna, but don’t do it.

What does Omega 3’s do?

Omega 3 fatty acids provide the starting point for making hormones that regulate blood clotting, contraction, and relaxation of artery walls, and inflammation.

Those fatty acids bind to receptors in cells that regulate genetic function.

Omega-3 fats have been shown to help prevent heart disease and stroke, may help control lupus, eczema, and rheumatoid arthritis, and may play protective roles in cancer and other conditions.

How to make

The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.

I like to measure out the spices so they’re ready to go when I need them. And, you can open up and break up the tuna now as well if you want.

cook the noodles

Cook the egg noodles in large pot of boiling salted water until tender, stirring occasionally, according to package directions.

While noodles cook, place frozen green peas in the bottom of the strainer. I’ve found that placing frozen peas in the bottom of the strainer and pouring the hot pasta water directly over them is a super quick way to defrost them, and that’s all they need!

Drain noodles, reserving ¾ cup pasta cooking liquid. Transfer noodles and peas to large bowl.

Add the tuna and all the juices from the can of tuna to the pasta, breaking up the tuna into small pieces. Set aside.

make the roux

In the same pot that you cooked the noodles in, make the roux. Melt the butter over medium-high heat. Once the butter is melted, slowly add the flour, a little at a time, stirring constantly to keep smooth. Reduce the heat to low.

Slowly pour in the milk, stirring as you add. Simmer over low heat to thicken, about 5-10 minutes. Stir often.

Tip: pouring in the milk slowly and stirring as you go, helps to make sure that there are no lumps in the roux. Now, if you do get lumps, don’t worry about them. There are enough other things going on in the casserole that you’ll never notice the lumps.

Stir the spices into the sauce mixture, and remove from heat. Stir in the cheese until the cheese is melted.

I’ve had some readers comment that they were worried about adding cheese to the casserole, but that they loved it in the end!

mix it all together

Stir sauce mixture into pasta and tuna mixture. If mixture is too thick, stir in some of the reserved pasta cooking water, about 1-2 tablespoons at a time until desired consistency is reached.

If you’re making this casserole to have leftovers, you may want to add a little extra pasta cooking water. The noodles will continue to soak up the liquid as they sit.

Taste for salt and pepper.

Recipe changes

This recipe is so easily adaptable as well.

• If you really like tuna, you can use a bigger can or more of it.

• Use canned shredded chicken instead of the tuna if you like.

• Add in some steamed broccoli. Or canned or sauteed mushrooms.

• Change the kind of cheese you use in the casserole too. Cheddar cheese, Parmesan, Havarti, Colby, or provolone will all be great.

• Egg noodles are the traditional choice for tuna casserole, but you can use other types of pasta like penne, rigatoni, or elbow macaroni.

• Make it a little healthier by subbing in whole-grain pasta and nonfat milk. I do like that this recipe is can soup-free already, so it’s a bit healthier with not as much sodium.

• Feel free to top it with bread crumbs if you want. Panko bread crumbs will have a nice crispy texture even without baking. Try crumbled Ritz crackers, potato chips, or French-fried onions if you like as well.

Can I make this recipe ahead of time and refrigerate it?

Yes, this is a great recipe to make ahead. It usually gives us leftovers.

Keep it tightly covered in the fridge for 3 days.

It can be microwaved to heat it back up or, simply eat it cold from the fridge.

Reheat

If you would like to reheat your casserole in the oven, you can!

Bake noodle casserole at 375° F, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Continue to bake, uncovered, until top is golden brown and filling is bubbling, about 10 minutes longer.

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No Bake Tuna Noodle Casserole Recipe