Cheesy Green Bean & Tuna Casserole

Why You’ll Love this Recipe:

• Simple Ingredients, Big Flavor – With pantry staples like tuna, cream of mushroom soup, and rotini pasta, this casserole comes together with minimal effort but delivers maximum comfort.
• Customizable and Allergy-Friendly – Easily adapt this recipe to suit dietary needs by using gluten-free pasta and breadcrumbs or swapping the tuna for chicken or plant-based alternatives.
• Crowd-Pleasing Comfort Food – Perfect for family dinners, potlucks, or meal prep, this casserole is a cozy dish that’s sure to be a hit with everyone.
• Quick and Easy Prep – Minimal chopping and one baking dish make this recipe a breeze for busy weeknights or lazy weekends.

Ingredient Notes:

• Onion: Adds a sweet and savory depth to the casserole; yellow or white onions work best. Dice finely for even cooking.
• Garlic: Provides a fragrant, robust flavor that complements the creaminess of the dish. Use fresh garlic for the best taste or garlic powder as a quick substitute.
• Rotini Pasta: The corkscrew shape holds onto the creamy sauce beautifully. Use gluten-free rotini if needed, and cook it al dente for the best texture.
• Cream of Mushroom Soup: The base for the casserole’s creamy sauce. Opt for a gluten-free version or make your own if preferred.
• French-Cut Green Beans: Thinly sliced for better texture and distribution throughout the dish. Fresh, canned, or frozen work well—just be sure to drain canned beans or thaw frozen ones.
• Tuna: A classic protein option for this dish. Use canned tuna packed in water or oil, flaked, and drained. Chicken or plant-based substitutes can work as alternatives.
• Cheddar Cheese: Sharp cheddar melts into a gooey, flavorful topping. Feel free to experiment with other cheeses like Gruyère or Monterey Jack for variety.
• Breadcrumbs: Adds a crispy, golden topping that contrasts the creamy casserole. Use gluten-free breadcrumbs if needed, and toast lightly in butter for extra flavor.

Dietary Restriction & Allergy-Friendly Substitutions:

• To make gluten-free:
  • Rotini Pasta: To make a gluten-free tuna casserole, use gluten-free rotini pasta or another gluten-free pasta variety like penne or fusilli.
  • Breadcrumbs: Use gluten-free breadcrumbs or crush gluten-free crackers as a crunchy topping. You can also make your own breadcrumbs by toasting gluten-free bread.
  • Cream of Mushroom Soup: Choose a gluten-free version of canned cream of mushroom soup, or make your own with gluten-free flour.
  • Cheddar Cheese: Most cheddar cheeses are naturally gluten-free, but always check the label to confirm there are no added gluten-containing ingredients.
• To make dairy-free:
  • Cheddar Cheese: Use a dairy-free shredded cheese blend that melts well, such as a coconut-based or almond-based cheese alternative.
  • Cream of Mushroom Soup: Replace with a dairy-free, gluten-free cream of mushroom soup or make your own using coconut milk or almond milk as the base.
  • Butter (if using): Swap with a dairy-free butter or olive oil.
• To make low-carb:
  • Rotini Pasta: Replace the pasta with zucchini noodles (zoodles) or cauliflower rice for a lighter, low-carb option.
• To make vegetarian/vegan:
  • Tuna: Replace the tuna with chickpeas or lentils for a plant-based protein.
  • Cheddar Cheese: Use a vegan cheese alternative.
  • Cream of Mushroom Soup: Choose a plant-based version or make your own with vegetable broth and dairy-free milk.

Tips & Recipe Notes:

• Make-Ahead: You can prepare this casserole in advance! Assemble it up to the baking step, then cover and refrigerate for up to 24 hours. When ready to bake, just pop it in the oven—add a few extra minutes to the bake time if it’s cold from the fridge.
• Perfect Pasta: Cook the pasta slightly underdone (al dente) since it will continue to cook while baking in the casserole, ensuring it doesn’t get mushy.
• Tuna Drainage: Be sure to thoroughly drain the tuna to avoid excess moisture in the casserole. This helps keep the texture creamy but not watery.
• Customizing the Topping: For extra flavor, mix some grated Parmesan or chopped nuts into the breadcrumbs before sprinkling on top for an added layer of richness and crunch.
• Make It Spicy: Add a pinch of red pepper flakes, diced jalapenos, or a dash of hot sauce to the casserole for a subtle kick.
• Vegetable Options: Swap out the green beans for other veggies like peas, corn, or broccoli for a fun variation. If using fresh vegetables, blanch them briefly before adding to the casserole to soften them up.
• Protein Alternatives: While tuna is classic for this casserole, you can easily swap it for canned chicken, turkey, or even a plant-based protein if you prefer.
• Cheese Variations: Sharp cheddar is perfect for a bold flavor, but you can experiment with other cheese varieties like mozzarella for a meltier texture or Gouda for a smoky finish.
• Breadcrumbs: If you’re out of breadcrumbs, crushed crackers (gluten-free if needed) can also work. Toasting them with a little butter (or dairy-free butter) before sprinkling adds extra flavor and crunch.

More Dinner Recipes You Will Love:

• Cheesy Cauliflower Bake
• Creamy Cajun Sausage & Pepper Ravioli
• Homemade Stroganoff Hamburger Helper
• Mushroom Ravioli in Asparagus & Mushroom Cream Sauce
• Pesto Tortellini Pasta Salad
• Classic Tuna Pasta Salad
• Pasta e Fagioli Soup (Italian Pasta & Beans)
• Sheet Pan Turkey Sausage, Broccoli, & Gnocchi
• Baked Shrimp, Feta, and Butternut Squash Orzo Pasta
• Creamy Mushroom Chicken Pasta
• Cheesy Baked Pesto Chicken Pasta
• Cheesy Pumpkin & Sage Sausage Stuffed Pasta Shells

Cheesy Green Bean & Tuna Casserole

Tender rotini pasta and French-cut green beans are coated in a creamy blend of garlic, onion, and cream of mushroom soup, creating the perfect base for chunks of savory tuna. Topped with sharp cheddar cheese and crunchy golden breadcrumbs (easily made gluten-free), this dish is baked to bubbly perfection.

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Total Time 30 minutes mins

Course Main Course

Servings 6

Calories 488 kcal

Ingredients

  

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• 3 cups rotini pasta
• 1 1/2 tbsp butter
• 1 1/2 cups diced yellow onion
• 1 tbsp minced garlic
• 2 cans tuna drained
• 1 (10.5 oz) can cream of mushroom soup
• 1 (15 oz) can french cut green beans drained
• 1 cup shredded cheddar cheese freshly grated
• 1/3 cup milk or cream
• 1 tbsp chopped parsley
• salt & pepper to taste

For Breadcrumb Topping:

• 1/2 cup breadcrumbs
• 1/2 cup shredded cheese
• 1 tbsp chopped parsley
• 1 tbsp melted butter

Instructions

 

Prepare the Oven and Pasta

• Preheat your oven to 425°F (220°C).
• Bring a large pot of generously salted water to a boil. Cook the rotini pasta until al dente, following package instructions (usually 8-10 minutes).
• Drain the pasta well and set it aside.

Cook the Aromatics

• In a frying pan, melt butter over medium heat.
• Add the diced onion and cook, stirring occasionally, until tender and translucent (about 5 minutes).
• Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove the pan from heat.

Combine the Casserole Base

• In a large mixing bowl, add the cooked pasta, onion mixture, cream of mushroom soup, drained tuna, drained green beans, shredded cheddar cheese, chopped parsley, milk, and salt and pepper to taste.
• Stir everything together until well combined.

Prepare the Baking Dish

• Lightly grease a 9×9-inch oven-safe baking dish with butter or oil.
• Pour the casserole mixture into the prepared dish, spreading it out evenly.

Make the Topping

• In a small bowl, combine the breadcrumbs, remaining ½ cup shredded cheddar cheese, 1 tablespoon chopped parsley, and 1 tablespoon melted butter.
• Stir until the breadcrumbs are evenly coated.

Assemble and Bake

• Sprinkle the breadcrumb and cheese topping evenly over the casserole mixture in the baking dish.
• Bake in the preheated oven for 20-25 minutes, until the casserole is bubbly and the topping is golden brown.

Rest and Serve

• Remove the casserole from the oven and let it rest for 5-10 minutes to set before serving.
• Enjoy warm with your favorite side salad or crusty bread (gluten-free if needed).

Notes

• To make gluten-free:
  • Rotini Pasta: To make a gluten-free tuna casserole, use gluten-free rotini pasta or another gluten-free pasta variety like penne or fusilli.
  • Breadcrumbs: Use gluten-free breadcrumbs or crush gluten-free crackers as a crunchy topping. You can also make your own breadcrumbs by toasting gluten-free bread.
  • Cream of Mushroom Soup: Choose a gluten-free version of canned cream of mushroom soup, or make your own with gluten-free flour.
  • Cheddar Cheese: Most cheddar cheeses are naturally gluten-free, but always check the label to confirm there are no added gluten-containing ingredients.
• To make dairy-free:
  • Cheddar Cheese: Use a dairy-free shredded cheese blend that melts well, such as a coconut-based or almond-based cheese alternative.
  • Cream of Mushroom Soup: Replace with a dairy-free, gluten-free cream of mushroom soup or make your own using coconut milk or almond milk as the base.
  • Butter (if using): Swap with a dairy-free butter or olive oil.
• Make-Ahead: You can prepare this casserole in advance! Assemble it up to the baking step, then cover and refrigerate for up to 24 hours. When ready to bake, just pop it in the oven—add a few extra minutes to the bake time if it’s cold from the fridge.
• Perfect Pasta: Cook the pasta slightly underdone (al dente) since it will continue to cook while baking in the casserole, ensuring it doesn’t get mushy.
• Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.

Nutrition

Calories: 488kcalCarbohydrates: 49.3gProtein: 29.1gFat: 19.8gSaturated Fat: 9.8gCholesterol: 66.6mgFiber: 6.2gSugar: 7.5g

Keyword tuna casserole

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