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!