Tuna Tetrazzini
Tuna Tetrazzini is a creamy, comforting casserole with tender spaghetti, tuna, mushrooms, and sweet peas tossed in a homemade Parmesan cream sauce, all topped with a buttery, golden breadcrumb crust. It’s a step up from boxed tuna helper, made from scratch but still easy, and it’s a great way to use up canned tuna. Make ahead friendly and always a family favorite. Made with pantry staples, it comes together in about an hour and serves 8.
Tuna casserole has an image problem, and I understand why. Somewhere along the way it became shorthand for sad, gray, boxed weeknight dinner. This is not that.
This is tuna casserole that grew up and went to finishing school.
Tender spaghetti, tuna, and sweet peas in a creamy homemade Parmesan sauce, dotted with mushrooms and sweet onion, all under a buttery breadcrumb crust that turns golden and crunchy in the oven.
Making the sauce from scratch is what makes it grown up, and it reminds me more of a creamy Italian pasta than the tuna casserole you’re picturing.
It’s also a genius way to use up that can of tuna that’s been sitting in your pantry judging you.
I love making it ahead and stashing it for busy weeknights. And when I’m not in the mood for tuna (or I ran out) I make a Ham Tetrazzini or a Chicken Tetrazzini instead.
More Easy Casseroles
- Creamy Chicken Noodle Casserole – creamy comfort in one baked dish
- Cheesy Baked Spaghetti – oven spaghetti with layers of cheese
- Pierogi Casserole – cheesy pierogi bake with buttery topping
- Veg All Casserole – classic mixed vegetable and cheese dish
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Pasta – Thin spaghetti, angel hair, or regular spaghetti work best, but any shape you like works well. Gluten free is also an option!
Mushrooms – Use fresh mushrooms for the best flavor and texture. Canned work in a pinch, just drain them well.
Tuna – Solid white or albacore in water, not oil. I skip chunk tuna since the pieces are too small. No tuna, or not a fan? Smoked Ham or even shredded chicken is a great swap.
Parmesan Cheese – Melts into that salty, nutty sauce. Cheddar or Monterey Jack work for a different flavor.
Bread Crumbs – The buttery golden topping is something you don’t want to miss. Use Panko crumbs for more texture. Crushed Ritz crackers make an extra buttery crust. You can also use potato chips!
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make Tuna Tetrazzini
- Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick spray. Cook the spaghetti to al dente according to package directions. Drain and set aside.
- In a large skillet over medium heat, melt 4 tablespoons of the butter. Add the mushrooms and cook until tender and lightly browned.
- Add the onion and cook 2 to 3 minutes, until it starts to soften. Sprinkle in the flour, stir to coat, and cook 1 to 2 minutes to lose the raw flour taste.
- Whisk in the milk, stirring constantly, until you have a creamy sauce.
- Stir in the tuna and peas, and season with salt and pepper.
- Mix the tuna sauce with the cooked pasta and spread it into the prepared dish.
- Sprinkle with the Parmesan. Melt the remaining 2 tablespoons butter, toss with the bread crumbs, and spread over the top.
- Bake 25 to 30 minutes, until bubbly and the top is golden brown. Let cool slightly and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or a 350°F oven until heated through. If it’s dry, stir in a little cream of mushroom soup or a splash of milk.
Make Ahead: Prep the sauce and veggies up to 2 days ahead, and cook the spaghetti too. Store them separately, then combine and bake when ready.
Freezer: Not really recommended. The pasta can turn mushy after thawing and the sauce can separate and get watery.
Topping Tip: For the best crust, leave off the breadcrumb topping until right before you bake it. If you add it and then store it, the crumbs can stay soft and get gummy.
If you’ve got tuna to use up, this Tuna Pesto Pasta and Tuna Macaroni Salad are right there with it, and if you love this format, my Chicken Tetrazzini is the natural next stop.
Variations
Different Protein: Swap the tuna for turkey or shredded rotisserie chicken for a new twist.
More Veggies: Add red bell pepper, black olives, extra peas, or top with green onions.
Different Cheese: Use cheddar or Monterey Jack in place of the Parmesan.
Buttery Topping: Use crushed Ritz crackers instead of breadcrumbs for an extra buttery crust.
Add Wine: Stir a splash of white wine or sherry into the sauce for a more classic tetrazzini flavor.
Why Is It Called Tetrazzini?
Tetrazzini is named after Luisa Tetrazzini, a famous opera singer, and the dish is believed to have been created between 1908 and 1910 by Ernest Arbogast, chef at the Palace Hotel in San Francisco, where she made her American debut.
At its heart, tetrazzini is bite sized pieces of lean meat like chicken or seafood, mixed with mushrooms and tossed in a creamy, cheesy sauce, sometimes flavored with white wine or sherry, then baked with pasta.
It’s endlessly changeable, which is part of why it’s stuck around for over a century. Honestly, I always just called it spaghetti casserole and named it after whatever I put in it.
Frequently Asked Questions
Yes, you can. Prep the sauce and veggies up to 2 days ahead and cook the spaghetti too, storing everything separately. Combine and bake when you’re ready.
I don’t really recommend it. The pasta can get mushy after thawing, and the creamy sauce tends to separate and turn watery.
Solid white or albacore packed in water, not oil. Skip the chunk tuna, since the pieces are too small to hold up in the casserole and can sometimes feel “stringy” once it’s baked.
Absolutely. Smoked ham, turkey, or shredded rotisserie chicken both work beautifully if tuna isn’t your thing.
Stir in a little pasta water or extra milk to thin it out to the consistency you want.
Up to 5 days in an airtight container in the fridge. Reheat in the oven, and stir in a little cream of mushroom soup if it seems dry.
Recipe Tips & Tricks
- Cook the pasta 1 to 2 minutes short of the package directions so it stays al dente after baking.
- Add a splash of pasta water if the sauce seems too thick.
- Use crushed Ritz crackers for the topping if you want it extra buttery.
- Stir in cream of mushroom soup when reheating if the leftovers seem dry.
- Add extra Parmesan if you love it, because more cheese is rarely the wrong call.
This Tuna Tetrazzini recipe is creamy, comforting, and a serious upgrade from the boxed stuff. Make it for your next busy weeknight and use up that pantry tuna in the best way possible!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Tuna Tetrazzini Casserole Recipe
Ingredients
- 12 ounces thin spaghetti cooked al dente
- 6 tablespoons butter divided
- 16 ounces fresh mushrooms cleaned and sliced
- ½ medium sweet onion diced
- 4 tablespoons all purpose flour
- 2 cups milk
- 10-12 ounces solid white chunk tuna or albacore in water, drained
- 1 cup green peas frozen
- 1 cup Parmesan cheese shredded
- 1 cup bread crumbs
Instructions
- Preheat the oven to 350F.
- Spray a 9×13 pan with nonstick cooking spray.
- Cook the pasta al dente according to package directions, drain and set aside.
- In a large skillet, over medium heat, melt 4 tablespoons butter.
- Add mushrooms and cook until mushrooms are tender and lightly browned.
- Add the onion and cook for another 2-3 minutes or until it starts to soften.
- Sprinkle in the flour and stir to coat. Cook 1-2 minutes to remove raw flour taste.
- Whisk in milk, stirring constantly to make cream sauce.
- Stir in the tuna and peas. Season with salt and pepper to taste.
- Mix the tuna mixture with the cooked pasta.
- Spread into a prepared casserole dish.
- Sprinkle it with parmesan cheese.
- In a small bowl, melt the remaining 2 tablespoons butter.
- Stir in the bread crumbs and toss to coat.
- Spread over the top of the cheese.
- Bake for 25-30 minutes or until bubbly and the top is golden brown.
- Remove and let cool slightly.
Notes
- Cook the pasta 1 to 2 minutes short of the package directions so it stays al dente after baking.
- Add a splash of pasta water if the sauce seems too thick.
- Use crushed Ritz crackers for the topping if you want it extra buttery.
- Stir in cream of mushroom soup when reheating if the leftovers seem dry.
- Add extra Parmesan if you love it, because more cheese is rarely the wrong call.
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
