A homemade tuna casserole is perfect for a Sunday afternoon or even a Wednesday evening. And this casserole is made with all natural ingredients.

I didn’t use to like fish at all. I disliked it so much in fact, that one day I remember being out to lunch with my mom and step-dad at a great seafood restaurant in Florida and I was at that awkward age where I was basically a little brat and expected that the world should revolve around me. I complained the whole time about the smell of fish and how awful it was and I refused to taste anything. I ended up ruining everyone’s lunch. Years later someone, somehow persuaded me to try their grilled fish and I discovered in my nutrition classes how healthy and beneficially the omega-3 can be, I stared craving fish of all kids. It was somewhat too by then, I had moved from Florida to Tennessee – where there are not too many places to indulge in fresh caught fish.

But now that I live on an island, I still don’t take advantage of it enough. You see, the obstacle I find here is how to clean, season, and cook a whole fish. I have one very simple yet delicious recipe for talapia but it is about time that I branch out and experiment. And although this recipe includes tuna from a can, it is well worth sharing with my friends who like and even don’t like fish. I know some people who hate fish but still eat tuna, I mean it is the chicken of the sea!

Homemade Tuna Casserole Recipe: Serves 4-6

Printable Recipe

3/4 lb. whole wheat or regular spiral pasta 

1 T. butter

1 T. olive oil 

8 -10 oz. fresh mushrooms, sliced

1/4 cup white wine

1-2 cloves garlic, pressed

1/4 – 1/2 cup fresh basil, chopped

1/2 tsp. sea salt

1/4 tsp. fresh ground pepper

3/4 T. cornstarch

1 1/4 cups chicken stock, warm – hot

1 cup yogurt

1/2 cup heavy cream

1 large can tuna (in brine or olive oil, drained)

1 heaping cup green peas (frozen)

1 cup cheese (mozzarella or other light cheese blend)

3/4 cup breadcrumbs or crackers

1 T. butter, melted

1 T. olive oil

Heat oven to 375°, cook pasta until al dente (slightly with a bite in the middle). Saute mushroom in a mixture of 1/1 butter and olive oil for about 5-7 minutes. Turn off heat and stir in garlic, basil, salt and pepper, cornstarch. Slowly add warm stock and stir constantly until well blended. Slowly add cream and simmer until thickens, 10 – 12 minutes. Toss pasta, sauce, yogurt, peas, and cheese all together in a large bowl. Spread gently in a baking dish and top with breadcrumbs and remaining mixture of butter and olive oil. Bake 30 minutes or until golden brown and bubbly. Let rest 15- 20 minutes to cool and set up and serve with a side salad! 

We ended up having an unexpected guest drop by for dinner that night and I had rave reviews from both him and my husband. You can of course make it more of a comfort food by using all butter instead of olive oil and using all cream instead of some yogurt. This of course will make it less healthy but I am sure the flavor factor will also increase, although I was pretty happy with how the semi-healthy version turned out! Do what suits you and your family/friends. I definitely see recipes as guidelines, you should always adjust according to your own taste buds. Either way, I am sure you will love this simple and wonderful casserole.

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