Smoked Tuna Casserole: Quick & From-Scratch Recipes
Smoked Tuna Casserole: Two Ways
Choose a condensed-soup base for a quicker dinner or make a mushroom sauce from scratch. Both versions serve about six and use 12 ounces of dry pasta measured by weight.
Use prepared hot-smoked tuna intended for ready-to-eat service, following its package directions. Check the method and availability on our Smoked Yellowfin Tuna listing. Uncooked Ahi Tuna Steaks must be cooked separately before use; see our smoked tuna cooking recipe.
Quick Version: Ingredients
- 12 ounces prepared hot-smoked tuna, flaked
- 12 ounces dry egg noodles or penne
- One 10½-ounce can condensed cream of mushroom soup
- 1 cup sour cream and half a cup milk
- 1 cup frozen peas
- One small onion and two celery stalks, diced
- 1 cup shredded cheddar
- 2 tablespoons olive oil
- 1 tablespoon chopped dill and black pepper
Topping: three-quarters of a cup panko, 2 tablespoons melted butter and a quarter cup grated Parmesan.
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Quick Version: Method
- Heat the oven to 375°F. Grease a 9-by-13-inch baking dish.
- Cook pasta just short of the package's al dente time, then drain well.
- Sauté onion and celery in olive oil until softened.
- Mix soup, sour cream and milk. Add vegetables, peas, three-quarters of the cheddar and dill. Fold in pasta and tuna.
- Transfer to the dish. Mix the topping ingredients and scatter over the filling with the remaining cheddar. Lightly pre-toasting the crumbs is optional.
- Bake until the center reaches 165°F on a food thermometer. Begin checking around 25–30 minutes; the starting temperature and dish affect the time. Tent with foil if the topping browns early.
- Let stand briefly for easier portioning, then serve.
From-Scratch Mushroom Sauce
For the sauce, use 4 tablespoons butter, one small diced onion, two minced garlic cloves, 8 ounces sliced mushrooms, 4 tablespoons flour, 3 cups milk, 1 teaspoon Dijon and 1 teaspoon dried thyme. This replaces the condensed soup, sour cream, half-cup milk, olive oil and separate onion-and-celery sauté from the quick version.
Also use 12 ounces dry pasta, 12 ounces prepared hot-smoked tuna, 1 cup peas, 1 cup shredded cheddar, 1 tablespoon dill and black pepper. Keep the same panko, melted-butter and Parmesan topping listed above.
- Cook and drain the pasta as in the quick version. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
- Soften onion and mushrooms in butter; cook off excess mushroom liquid. Add garlic.
- Stir in flour and cook for 1–2 minutes. Gradually whisk in milk and simmer, stirring, until thickened.
- Add mustard and thyme. Combine the sauce with pasta, peas, tuna, dill and three-quarters of the cheddar. Transfer to the baking dish. Add the panko topping and remaining cheddar, then bake until the center reaches 165°F, following the temperature check in the quick version.
Baking Ahead and Reheating
A refrigerated casserole may take longer than a freshly assembled one. Check the center rather than adding a fixed number of minutes. Casseroles and reheated leftovers should reach 165°F, according to FoodSafety.gov.
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Refrigerate leftovers promptly in shallow containers. Follow ingredient storage instructions when assembling ahead; do not extend the fish's original storage window. Add crumbs just before baking to help preserve their texture.
Substitutions and Troubleshooting
Drained canned tuna can replace smoked tuna, with a different flavor. Taste the sauce before adding salt. If the filling is dry, add a small splash of milk; if it is watery, check that the pasta and vegetables were drained. A golden topping does not prove the center is hot enough.
More Smoked Tuna Ideas
For a stovetop option, see smoked tuna pasta. For an appetizer, try smoked tuna dip. For an overview, visit cooking with smoked tuna. Browse the Smoked Fish collection or the main Fish collection.
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