by Diana Rattray

This tuna and orzo casserole is made with orzo pasta and a creamy homemade Parmesan cheese sauce. Peas and mushrooms add to the flavor and texture of the easy tuna pasta casserole. It’s a comforting family tuna casserole that’s completely homemade. As much as I like condensed soups for their convenience at times, I love being able to replace it with a homemade sauce.

Serve this tuna casserole with a tossed salad, biscuits, or crusty bread or rolls.

Recipe Variation

Finish the tuna casserole with a crunchy breadcrumb topping. Combine the remaining Parmesan cheese with 3/4 cup of panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle them over the casserole and bake as directed.

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Tuna and Orzo Pasta Casserole

tuna and orzo pasta casserole on a plate with bread

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Tuna and orzo casserole is a combination of pasta, peas, and a homemade Parmesan cheese sauce. No condensed soup in this tuna casserole!

  • Author: Diana
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Tuna, Casseroles
  • Cuisine: American

Ingredients

Scale
  • 1 cup orzo pasta, uncooked
  • 3 tablespoons butter
  • 8 ounces fresh sliced mushrooms
  • 4 green onions, thinly sliced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 2 cans (5 to 6 ounces each) tuna, drained and flaked
  • 1 cup frozen peas, thawed and lightly steamed (or peas and carrots combination)
  • 2 tablespoons diced pimiento, optional
  • 1/2 cup fresh grated Parmesan cheese (divided use)
  • salt and freshly ground black pepper, to taste

Instructions

  1. Heat the oven to 350 F.
  2. Butter a 2-quart baking dish.
  3. Cook the orzo in boiling water following the package directions. Drain.
  4. Meanwhile, melt the butter in a large saucepan over medium heat. Add the mushrooms and green onions and cook, stirring, until the mushrooms are golden brown. Stir in the flour and continue cooking, stirring, for 1 to 2 minutes.
  5. Gradually add the milk and continue cooking until thickened.
  6. Add the flaked tuna and peas to the sauce mixture along with half of the Parmesan cheese. Stir in pimiento, if using.
  7. Taste and season with salt and freshly ground black pepper.
  8. Combine the sauce mixture with the hot drained pasta until blended.
  9. Spoon the mixture into the prepared baking dish and sprinkle with the remaining Parmesan cheese.
  10. Bake for 25 to 30 minutes, or until the topping is lightly browned and the casserole is bubbling around the edges.

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