Sometimes, you just want a comforting meal without the fuss of turning on the oven or waiting forever. That’s where this no-bake tuna casserole steps in, with its creamy sauce and tender pasta that come together in under half an hour. It’s the kind of dish that feels like a warm hug but doesn’t demand much of your evening.
I remember one evening when I was juggling a million things—the phone kept ringing, and my mind was all over the place. I started making this casserole, stirring the sauce, folding in the peas and tuna, and it felt like a small moment of calm amid the chaos. The kitchen smelled like a cozy diner somewhere between comfort food and something unexpectedly fresh. I wasn’t sure if I’d let it chill long enough, but it all came together just right, creamy and satisfying without any baking stress.
Why You’ll Love It:
- It’s quick to prepare, making it a great choice for busy weeknights when you want dinner fast.
- The no-bake method means you avoid heating up your kitchen—especially nice during warmer months.
- The creamy, cheesy sauce with tender pasta and savory tuna hits that nostalgic comfort spot.
- It’s simple—and that’s kind of the point. No complicated steps or fancy ingredients needed.
- It’s versatile enough to eat chilled or at room temperature, so you can enjoy it however you like.
Even if you’re not super confident in throwing together casseroles, this one is forgiving. You can tweak the mix-ins a bit or skip the chips on top if you want to keep it lighter. It’s really about convenience and satisfying that craving for something creamy and filling without extra work.
PrintNo-Bake Tuna Casserole
A quick and easy no-bake tuna casserole combining creamy sauce, tender pasta, and savory tuna for a comforting meal without the oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
8 ounces elbow macaroni
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
1 (5 ounce) can tuna in water, drained
1/2 cup frozen peas, thawed
1/4 cup chopped onion
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon butter
1/2 cup crushed potato chips
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 and milk. Stir until smooth.
Add shredded cheddar cheese, drained tuna, thawed peas, chopped onion, black pepper, and garlic powder to the bowl. Mix well to combine.
Add the cooked macaroni to the mixture and stir gently until all ingredients are evenly distributed.
Transfer the mixture to a serving dish or casserole dish.
Dot the top with butter and sprinkle crushed potato chips evenly over the casserole.
Cover the dish with plastic wrap and refrigerate for at least 10 minutes to allow flavors to meld and the cheese to slightly melt.
Serve chilled or at room temperature.
Kitchen Notes: You don’t need any special equipment here—just a good mixing bowl and a pot for the pasta. I usually serve this with a simple green salad or some crunchy pickles to balance the creaminess. Sometimes I swap the peas for corn or add a bit more onion if I’m feeling fancy. You could even try a handful of chopped celery for a little extra crunch, though I haven’t tested all the variations myself. If you want it warmer, a quick zap in the microwave works fine, but I often prefer it chilled straight from the fridge.
FAQ
Can I use a different type of pasta? Sure! Elbow macaroni works well, but small shells or rotini would be just as cozy.
Is it okay to skip the potato chips topping? Definitely—though it adds a nice crunch, the casserole is good on its own.
How long can leftovers stay in the fridge? Up to three days is best to keep it fresh and tasty.
Give this no-bake tuna casserole a try next time you want a quick, creamy meal without the oven hassle. Your busy evenings just found a new friend.