Sometimes the day runs away from you, and the last thing you want is to heat up the kitchen. That’s exactly when this no-bake tuna casserole steps in like a quiet hero. It’s creamy, cheesy, and packed with tender pasta and savory tuna—all mixed up without ever turning on the oven. You can have dinner ready in less than half an hour, and it still feels like a meal that hugs you.
I remember one evening when I was juggling emails and dinner plans. I started cooking, distracted by a call, and nearly forgot the pasta on the stove. The timer beeped somewhere between the third and fourth ring, and I had to scramble a bit—if I’d left it longer, I’d have ended up with mush. But stirred together with that creamy sauce and peas, it was still a win. Not fancy, but just right for a night when comfort matters more than perfection.
Why You’ll Love It:
- No oven needed — it’s simple, and that’s kind of the point.
- Ready in about 25 minutes, great for busy evenings or last-minute plans.
- The creamy sauce paired with cheddar cheese and tuna makes it satisfyingly hearty.
- Flexible—feel free to swap peas for other veggies, or add a little crunch if you want.
- Leftovers reheat easily without losing flavor, making next-day lunches a breeze.
Don’t worry if you haven’t done this kind of recipe before—it’s pretty forgiving. Just keep an eye on the pasta so it stays al dente, and the rest falls naturally into place.
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No-Bake Tuna Casserole
- Total Time: 25 minutes
- Yield: 4 1x
Description
A quick and easy no-bake tuna casserole that combines creamy sauce, tender pasta, and savory tuna for a comforting meal without turning on the oven.
Ingredients
8 ounces elbow macaroni
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
1/2 cup milk
1 cup shredded cheddar cheese
2 (5 ounce) cans tuna in water, drained
1 cup frozen peas, thawed
1/2 cup finely chopped onion
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the condensed cream of mushroom soup, mayonnaise, and milk. Stir until smooth.
Add the shredded cheddar cheese, drained tuna, thawed peas, chopped onion, garlic powder, black pepper, and salt to the bowl. Mix well to combine.
Fold the cooked elbow macaroni into the tuna mixture until everything is evenly coated.
Transfer the mixture to a serving dish or casserole dish. The casserole is ready to serve immediately or can be chilled in the refrigerator for 30 minutes to firm up before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Kitchen Notes:
You just need a pot for the pasta and a bowl for mixing, so cleanup is minimal. If you want to serve it chilled, letting it rest in the fridge for about half an hour firms it up nicely, but it’s equally good warm. I sometimes toss in some diced bell peppers or swap the cheddar for mozzarella when I’m feeling adventurous, though I haven’t tested all combos thoroughly. A sprinkle of crispy breadcrumbs on top could add a fun texture contrast, but that means a quick broil, so it’s not quite no-bake anymore.
FAQ
Can I use fresh tuna instead of canned? Fresh tuna might work if cooked and flaked well, but it would change the texture and prep time quite a bit.
Is there a dairy-free version? You might try a dairy-free cream soup and cheese substitute, but the creaminess might differ.
Can I make it ahead? Yes, it holds up well in the fridge for a day or two, just stir gently before serving.
Ready for a cozy, no-fuss dinner that feels like a warm hug? Save this recipe, give it a try, and let your taste buds thank you later.