Hear me out, tuna casserole is delicious and this recipe takes a mom approved classic and elevates it just a little more for a savory, cheesy, cold weather meal.

The tuna casserole assembled and ready to bake.

Not your mom’s tuna casserole

PrintPrep30 minutes Cook Time30 minutes Yield1 9×10 casserole dish


  • 1 bag egg noodles
  • 1 tbsp butter
  • 3 cups shredded cheddar and mozzarella cheese
  • 1 cup ricotta cheese
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • ¼ cup dry white wine
  • 1 tin oil free tuna Add an additional tin if you prefer extra tuna-y
  • 3 cups frozen peas
  • ½ cup panko bread crumbs
  • 1 tin anchovies in olive oil
  • 3 green onions, diced
  • Red pepper
  • Salt
  • Pepper
  • Olive oil To drizzle
  • Fresh parsley


  • Bring large pot of salted water to boil for noodles.
  • Heat butter in pan over medium heat. Add garlic to pan and sauté for 30 seconds. Add onion and sauté until translucent. Bring to a high heat and add wine. Cook till most of the wine is evaporated and remove from heat.
  • Cook noodles for 8 minutes in boiling water, you want them to be slightly undercooked. Reserve some of the cooking liquid (about ¼ to ½ a cup).
  • Add noodles to a 9×10 baking dish. Toss in olive oil to prevent sticking. Add salt, pepper and red pepper flakes to taste. Add frozen peas.
  • Drain water from tuna and add to noodles along with the ricotta cheese. Add onion, garlic and reserved liquid. Toss together to create a creamy texture. More liquid may be needed.
  • Add shredded cheese and combine.
  • Cover top with bread crumbs and green onion. Add anchovies.
  • Bake covered in a 425 pre-heated oven for 30 minutes, or until cheese melts.
  • Remove from oven and sprinkle top with chopped parsley.


It’s extremely important that you use tuna that has not been packed in oil but in water. This prevents a very oily taste and slimy mouthfeel to your casserole.

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