No-Bake Tuna Noodle Casserole

Staff Writer
No-Bake Tuna Noodle Casserole
Jane Bruce

Tuna Casserole

It may be a bit of a stretch to call this dish a casserole — it's not baked and it's not made in a traditional casserole dish — but that's what I grew up calling it. This no-bake tuna casserole was a staple in my house growing up (and it's still a favorite to this day), and it's the epitome of comfort food. Noodles, cheese, green peas, and tuna — doesn't get much easier (or delicious!) than that. I've made this version a tiny bit healthier by subbing in whole-grain penne and nonfat milk, but feel free to go for full-on comfort food if you want!

Click here to see Casserole Recipe Redux

Deliver Ingredients


  • Salt, to taste
  • 1 Pound whole-grain penne
  • 1 Cup frozen green peas, or more to taste
  • 3/4 Cups nonfat milk
  • Two 5-ounce cans tuna, packed in water
  • 8 Ounces sharp Cheddar cheese, shredded


In a large pot over high heat, boil enough water for pasta. Salt the water and cook the pasta according to the package directions. When the pasta has 4 minutes left to cook, add the frozen peas. Drain the pasta and peas when cooked. 

Return the pasta and peas to the pot over low heat. Add the milk and stir. Add the tuna and stir to combine. Working slowly, stir in the shredded cheese until it is incorporated. Serve immediately.

Tuna Noodle Casserole Shopping Tip

Ingredients like rice, pasta, and beans make for great casserole bases – they are inexpensive, come in a variety of sizes and flavors, and can stretch meat and vegetables a long way.

Tuna Noodle Casserole Cooking Tip

Making two casseroles is just as easy as making one – freeze the second for busy days ahead.