Easy Sour Cream and Onion Tuna Bake

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If you’re looking for a simple, comforting dish that’s packed with flavor, this Easy Sour Cream and Onion Tuna Bake is perfect! Combining pantry staples like canned tuna with a creamy, tangy twist, this bake is an ideal weeknight dinner that’s ready in no time.

For more canned tuna ideas, check these out:

• Tuna Melt Sandwich
• Healthy Tuna Wrap Recipe
• Creamy Tuna Pasta Salad
• Tuna Bake for Kids
• Avocado Tuna Salad

With just a few steps, you’ll have a delicious casserole that’s sure to become a family favorite. It’s the perfect easy dinner idea for tonight!

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Sour Cream and Onion Tuna Bake

This Easy Sour Cream and Onion Tuna Bake is the perfect solution for busy weeknights or when you need a warm, comforting meal on the table fast. Its creamy texture, savory onion flavor, and crispy topping make it irresistible for both kids and adults.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: American

Keyword: canned tuna, sour cream and onion tuna bake, tuna bake, tuna casserole

Servings: 8

Calories: 573kcal

Author: Christina

Ingredients

• 1 package uncooked pasta elbow or shell works best
• 1 onion chopped
• 2 tbsp butter
• 2 cloves garlic crushed
• 2 tbsp flour
• 2 cups whole milk
• 2 5 oz cans of tuna, drained
• 3 cups fresh spinach chopped, optional
• 1 cup mushrooms chopped, optional
• 1 cup sour cream
• 1 tsp dried mustard
• Salt and pepper to taste
• 2 cups shredded cheddar cheese divided
• ½ cup breadcrumbs

Instructions

• Preheat your oven to 350°F (175°C).
• Cook the pasta according to the package instructions, but reduce the cooking time by 1-2 minutes to keep it slightly firm.
• Drain and set aside.
• Cook onions and butter until onions are just transluscent.
• Sprinkle flour over the top of the onion and butter mixture.
• Cook and stir until flour just starts to brown.
• Add milk and whisk until thick and bubbly.
• Remove from heat.
• Add the sour cream, garlic, mushrooms, spinach, mustard, salt, pepper, and one cup of cheese. Stir until well blended.
• Add the drained tuna and cooked pasta. Mix until all the ingredients are evenly coated.
• Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly.
• Sprinkle the remaining shredded cheddar cheese over the top.
• Sprinkle the breadcrumb mixture over the cheese layer.
• Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
• Let the casserole cool for 5 minutes before serving.

Nutrition

Calories: 573kcal | Carbohydrates: 53g | Protein: 31g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 549mg | Potassium: 415mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1818IU | Vitamin C: 5mg | Calcium: 422mg | Iron: 3mg

Tips for Success

• Customize the Add-Ins: Feel free to add other vegetables like diced bell peppers, mushrooms, or peas to the mix for extra nutrition.
• Cheese Options: Swap cheddar for mozzarella, Swiss, or Monterey Jack for a different flavor profile.
• Make It Lighter: Use light sour cream or Greek yogurt as a substitute to reduce calories.
• Crunchy Topping: For extra crunch, mix the breadcrumbs with crushed potato chips or fried onions before sprinkling them over the casserole.
• Al Dente Pasta: Undercooking the pasta by just a minute or two will prevent it from getting too mushy during the baking time. 
  

Storage and Reheating

Store leftover tuna casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes, or microwave individual portions until heated through.