If you’re looking for a super easy, budget-friendly meal that still tastes rich and satisfying, this dump-and-bake tuna casserole is exactly what you need. Just like in your image, you start with undrained tuna, add a few pantry staples, and let the oven do all the work. No complicated steps, no fancy ingredients—just simple comfort food that hits every time.
This recipe is perfect for busy days, quick dinners, or when you want something filling without spending much.
Ingredients
2 cans tuna (undrained, as shown)
2 cups uncooked pasta (like elbow macaroni or small shells)
1 can cream of mushroom soup
1 1/2 cups milk
1 cup shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish if needed.
Dump the two cans of tuna (with the liquid) directly into the baking dish. Break it up slightly with a fork.
Add the uncooked pasta right into the dish—no boiling needed.
Pour in the cream of mushroom soup and milk. Stir everything together until well combined, making sure the pasta is mostly submerged in liquid.
Sprinkle shredded cheese evenly over the top.
Cover the dish tightly with foil and bake for 40 minutes. Then remove the foil and bake an additional 10–15 minutes until the top is golden and the pasta is tender.
Let it sit for a few minutes before serving so the sauce thickens.
Optional Add-Ins
Frozen peas or corn
Black pepper or garlic powder
Crushed crackers on top for crunch
Why You’ll Love This Recipe
This casserole is creamy, cheesy, and incredibly comforting. The tuna adds protein and flavor, while the pasta soaks up all the creamy sauce as it bakes. The best part is how easy it is—everything goes into one dish, making cleanup just as simple as the prep.
It’s the kind of recipe that proves you don’t need expensive ingredients or complicated techniques to create something truly delicious. Perfect for family dinners, meal prep, or when you just want a warm, satisfying dish with almost no effort.
