Hearty Barefoot Contessa Tuna Casserole in 30 Minutes

You know those nights when you just need something warm, comforting, and easy? That’s exactly why I fell in love with this Barefoot Contesta-inspired tuna casserole. It’s the kind of dish my grandma used to whip up on busy weeknights—simple ingredients, minimal fuss, and maximum coziness in every bite. As someone who grew up surrounded by the smells of bubbling casseroles and the sound of wooden spoons clinking against bowls, I can tell you this recipe hits all the right notes. The creamy sauce, tender pasta, and that golden, buttery breadcrumb topping? Pure nostalgia on a plate. And the best part? You probably have most of these ingredients in your pantry right now!

Why You’ll Love This Barefoot Contessa Tuna Casserole

Oh, where do I even start? This tuna casserole is the ultimate weeknight hero—quick, cozy, and packed with flavor. Here’s why it’s a forever favorite in my house:

• Comfort in a dish: Creamy, cheesy, and loaded with tender pasta—it’s like a hug from the inside.
• Pantry staples only: No fancy ingredients here! Just simple, budget-friendly items you likely already have.
• Kid-approved magic: Even picky eaters can’t resist the cheesy topping and hidden veggies (shh, the peas don’t count!).
• 30 minutes flat: From fridge to table faster than takeout—perfect for those “I’m too tired to cook” nights.

Trust me, one bite and you’ll see why this recipe never goes out of style.

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Ingredients for Barefoot Contessa Tuna Casserole

Gather these simple ingredients—I bet most are already in your kitchen! The magic happens when these humble items come together:

• 2 cups elbow macaroni (the classic choice, but any short pasta works)
• 1 can (12 oz) tuna in water, drained well (I like to flake it with a fork first)
• 1 can (10.5 oz) condensed cream of mushroom soup (the secret to that luscious sauce)
• 1 cup frozen peas (no need to thaw—they’ll cook perfectly in the oven)
• 1/2 cup milk (whole milk makes it extra creamy, but any kind will do)
• 1/2 cup shredded cheddar cheese (the sharper, the better in my book!)
• 1/4 cup breadcrumbs (panko gives the best crunch)
• 1 tbsp butter, melted (for that golden topping)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if you’ve got it)

See? Nothing fancy—just good, honest ingredients that make magic together.

How to Make Barefoot Contessa Tuna Casserole

Okay, let’s get cooking! This recipe comes together so easily—just follow these simple steps, and you’ll have a golden, bubbly casserole ready in no time. I’ve made this dozens of times, and here’s exactly how I do it:

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Step 1: Cook the Pasta

First things first—get that pasta going! Bring a big pot of salted water to a rolling boil (it should taste like the sea). Toss in your elbow macaroni and cook for about 7-8 minutes, just until al dente. You want it slightly firm since it’ll keep cooking in the oven. Drain it well in a colander, but don’t rinse—that starchy coating helps the sauce cling to every noodle.

Step 2: Mix the Ingredients

Now for the fun part—in a large mixing bowl, combine your drained tuna (flake it with a fork first!), cream of mushroom soup, frozen peas, milk, salt, and pepper. Stir it all together until it’s one happy, creamy mixture. Then, gently fold in your cooked pasta until every noodle is coated in that luscious sauce. Taste it—this is your chance to adjust the seasoning if needed!

Step 3: Assemble and Bake

Pour your mixture into a greased 9×13 baking dish and smooth the top. Sprinkle that glorious cheddar cheese evenly across the surface—no skimping! In a small bowl, mix your breadcrumbs with melted butter until crumbly, then scatter them over the cheese like edible confetti. Pop it in a 375°F oven for 20-25 minutes until the edges are bubbling and the top is golden brown. Let it rest for 5 minutes before serving—trust me, this keeps it from being a molten lava situation!

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Tips for the Best Barefoot Contessa Tuna Casserole

After making this casserole more times than I can count, I’ve picked up a few tricks to make it even better:

• Soup swap: Not a mushroom fan? Cream of celery or chicken soup works just as well—same creamy texture, different flavor twist!
• Veggie boost: Toss in some diced carrots or sautéed onions with the peas for extra color and crunch.
• Pasta power: Whole wheat elbows hold up beautifully and add a nutty depth—my sneaky healthy upgrade.
• Crispy top secret: Mix a pinch of garlic powder into those buttery breadcrumbs for next-level flavor.

Little tweaks make this classic recipe feel brand new every time!

Ingredient Substitutions & Notes

Listen, I get it—sometimes you gotta work with what’s in the pantry! Here are my tried-and-true swaps for when you’re missing something:

• No mushroom soup? Cream of celery or chicken works beautifully—same creamy magic, just a slightly different flavor profile.
• Fresh tuna lovers: Swap the canned for 1.5 cups of cooked, flaked fresh tuna (great for using up leftovers!).
• Cheese options: Cheddar not your thing? Try Gruyère for something fancy or Monterey Jack for extra meltiness.
• Veggie boost: Toss in a handful of sautéed onions or diced celery when mixing—they add wonderful texture and depth.

The beauty of this recipe? It’s forgiving—make it your own!

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Serving Suggestions for Barefoot Contessa Tuna Casserole

This casserole shines all on its own, but oh, how I love pairing it with simple sides! A crisp green salad with tangy vinaigrette cuts through the richness perfectly. Garlic bread? Absolute must—those buttery edges are made for soaking up creamy sauce. On busy nights, I’ll just steam some broccoli or green beans right on the side. Easy, balanced, and totally delicious.

Storage and Reheating Instructions

Leftovers? No problem! This casserole keeps beautifully in the fridge for up to 3 days—just cover it tightly with foil or transfer to an airtight container. When you’re ready for round two, reheat individual portions in the microwave (about 2 minutes) or pop the whole dish back in a 350°F oven for 15-20 minutes until warmed through. Pro tip: Sprinkle a little extra cheese on top before reheating for that fresh-from-the-oven magic!

Barefoot Contessa Tuna Casserole Nutrition Info

Here’s the scoop on what’s in each comforting serving (based on my exact recipe): about 350 calories, 20g protein, and 12g fat. Remember—nutrition varies based on your ingredients and brands. These are just happy estimates to guide you!

There you have it—my go-to Barefoot Contessa tuna casserole that’s saved countless weeknights in my kitchen. It’s the kind of recipe that never lets you down, whether you’re cooking for a crowd or just need a cozy meal for one. I’d love to hear how it turns out for you! Did you add any fun twists? Maybe some extra veggies or a different cheese? Drop your creations in the comments below—nothing makes me happier than seeing how you make these recipes your own. Now go grab that can opener and get baking!