Creamy Tuna Casserole Recipe

Erin Coleman, R.D., L.D.
Close-up of creamy tuna casserole

Ingredients for Creamy Tuna Casserole Recipe

  • 1 (16-ounce) package penne or rigatoni pasta noodles
  • 1 1/2 tablespoons vegetable oil
  • 1 cup milk
  • 2 tablespoons cream cheese
  • 1 (10-ounce) can condensed cream of mushroom soup
  • 1 teaspoon dry mustard
  • 2 teaspoons minced dried onion
  • Salt and pepper to taste
  • 3 cups shredded mozzarella cheese, divided
  • 2 (5-ounce) cans tuna, drained
  • 1 cup sweet corn, drained
  • Chopped parsley, for garnish


  1. Heat oven to 350 degrees Fahrenheit.
  2. Spray 9 x 13 casserole dish.
  3. Cook pasta according to package instructions. Drain and set aside.
  4. In a large bowl, blend together oil, milk, cream cheese, soup, and seasonings.
  5. Stir in tuna, pasta, corn, and 2 cups of cheese.
  6. Pour mixture into baking dish.
  7. Top with remaining cheese.
  8. Bake casserole at 350 degrees Fahrenheit for 30 minutes, or until cheese is melted and bubbly.
  9. Remove from oven, let sit about 10 minutes, and serve. Top with chopped parsley after plating.
  10. Store leftovers in an airtight container in the refrigerator for up to four days, or in the freezer for up to four months.

Servings: about 10

*Optional add-ins: 1 can of peas, carrots, or mixed vegetables (drained)

Creamy Tuna Casserole Recipe