Tuna casserole is a nostalgic comfort food, and this version adds a healthy twist with loads of vegetables. It’s the kind of dish that brings warmth to the table and makes use of pantry staples like canned tuna and pasta, but it’s elevated with a creamy sauce and fresh flavor from colorful veggies.
This casserole starts with sautéed onions, garlic, and a medley of vegetables – think carrots, peas, and green beans, though you can use whatever you have on hand. Broccoli florets, corn, or spinach work just as well. These not only boost the nutrition, but they also add color and texture, making the dish more satisfying and visually appealing.
Next comes the sauce, a creamy blend of milk, broth, and a touch of cheese. You can use a roux-based béchamel or keep things simple by stirring in sour cream or cream cheese for richness. Once the sauce is smooth and bubbling, in go the cooked pasta and chunks of tuna. Stir everything together and transfer to a baking dish.
The final touch is a layer of shredded cheese or a mix of breadcrumbs and Parmesan on top. It bakes into a golden crust that contrasts beautifully with the creamy interior. The result is hearty, flavorful, and deeply comforting, without being heavy.
What’s great about this casserole is how flexible it is. You can swap tuna for shredded chicken, use gluten-free pasta, or go dairy-free with plant-based milk and cheese. It’s also a great make-ahead meal. Prepare it the night before and simply bake when you’re ready to eat.
Tuna and Vegetable Casserole is perfect for weeknights, meal prep, or potlucks. It’s budget-friendly, kid-approved, and makes leftovers that taste even better the next day. Serve it with a crisp green salad or some crusty bread, and you’ve got a complete meal that checks all the boxes: comforting, balanced, and delicious.
Ingredients
- 2 cans tuna drained
- 1 cup frozen peas
- 1 cup Bell peppers chopped
- 1 cup onions chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- 2 cloves garlic minced
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp dried dill
- Salt and pepper to taste
- 1 cup bread crumbs
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the drained tuna, frozen peas, bell peppers, onions, celery, carrots, and minced garlic.
- In a separate small bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dried dill, salt, and pepper.
- Pour the mayo-yogurt mixture over the tuna and vegetable mixture. Stir to combine.
- Transfer the mixture into a greased casserole dish.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- In a small bowl, mix together the bread crumbs with a drizzle of olive oil to moisten them slightly. Sprinkle the bread crumbs evenly over the cheese.
- Bake for 40 minutes, or until the casserole is bubbly and the bread crumbs are golden brown.
- Remove from the oven and let it cool slightly before serving.
- Serve hot and enjoy!
This was surprisingly good! I didn’t expect tuna could taste this nice in a casserole. Will make again!
I just don’t get it. Is tuna supposed to go with all these veggies? Seems weird.
I thought the same thing at first! But tuna is super versatile and it actually works really well with the veggies! You gotta try it, it’s delicious!
I dunno, it seems a bit odd to me too. Like, why so many veggies? Can’t just have the tuna on its own? But hey, whatever floats your boat!
I dunno, the mayo and yogurt mix just didn’t work for me. It was kind of too wet. I think maybe just use more cheese instead. 2 stars.
This sounds super cozy and I love that it’s not just tuna + mayo. The dill/lemon combo is a nice brightness. Definitely making it for meal prep.
Tuna and veggies? Yummm! This is a hit in my house. We polished it off in one sitting!
Glad to hear it was a hit! We love it too! 😋
Super easy to make! The only thing I changed was adding some spices from my garden. Delicious!
This casserole is so good! I added some extra garlic and it was perfect!
Tuna??? Yuck! But my brother loves it, so I guess it’s good for some.
You shouldnt mix tuna and yogurt! Just not okay, people.
Tuna and yogurt? That’s just weird. I prefer it with mayo only. Anyone else agree?
I actually think it’s a great combo! The yogurt adds creaminess. Don’t knock it till you try it!
This was surprisingly good! My whole fam loved it!
Pretty good overall. I did add a little extra salt and maybe half a cup more cheese because I’m a cheese person. The texture was great though—bubbly and not dry.
My kids loved this! They even asked for seconds which is rare. Good job!
That’s awesome to hear! Kids can be so picky. I think the cheese really helps with that!
Really? My kids wouldn’t touch tuna unless it’s in a sandwich. You must have some magical recipe!
I don’t like tuna, but my family loved this. They say it’s a keeper!
Tuna? Yuck! How can they like it? I guess some people just have different taste buds.
That’s awesome! I’m glad your family enjoyed it. I might try it for my kids! 🥳
I dunno about tuna with yogurt… sounds weird to me. Maybe I’ll skip that part.
I get what you mean, it does sound a bit odd. But tuna with yogurt can be surprisingly creamy! Maybe just try a little less yogurt?
Tasty! But I added some extra spices to give it a kick. Also used regular mustard instead of Dijon.
I accidently put too much mayo. It was kind of runny. Still tasted fine, tho.
Amazing!! Wow! I even brought it to my potluck and everyone loved it!
Kinda bland, I think it needs more spices. Added some chili powder and it was better!
Pretty good for a weeknight casserole. I wasn’t sure about mixing all those veggies with tuna, but it held together nicely. I did add a pinch of paprika and it tasted even better. Would make again.
Interesting recipe, but I’m skeptical about putting both mayo and Greek yogurt together. I feel like it might get too rich—though I’ll admit it sounds tasty.