Tuna and Orzo Pasta Casserole
This tuna casserole is a flavorful combination of orzo pasta, peas, and a Parmesan cheese sauce.
This tuna and orzo casserole is made with orzo pasta and a creamy homemade Parmesan cheese sauce. Peas and mushrooms add flavor and texture to the easy tuna pasta casserole. It’s a comforting, completely homemade family tuna casserole. As much as I like condensed soups for their convenience, I love being able to replace them with a homemade sauce.
Serve this tuna casserole with a tossed salad, biscuits, or crusty bread or rolls.
What You’ll Like About This Dish
No condensed soup. A simple homemade Parmesan sauce brings rich, fresh flavor.
Comfort food with texture. Creamy pasta, tender vegetables, and a crisp breadcrumb topping in every bite.
Flexible and family-friendly. Easy to prep ahead, great for leftovers, and adaptable to what’s in your pantry.
Ingredient Notes
- Orzo pasta: A small rice-shaped pasta that bakes up tender and absorbs the sauce well.
- Butter: Used in both the sauce and topping—adds richness throughout.
- Mushrooms: Fresh sliced mushrooms add umami; sauté until golden.
- Green onions: Milder than regular onions and add subtle depth to the sauce.
- All-purpose flour: Forms the roux to thicken the milk-based sauce.
- Milk: Whole milk or 2% works best for a creamy but not heavy texture.
- Tuna: Use two 5- to 6-ounce cans of drained tuna—either chunk light or solid white.
- Peas (or peas and carrots): Add sweetness and color—lightly steamed before adding.
- Pimiento: Optional, but adds color and a touch of tang.
- Parmesan cheese: Freshly grated and divided between the sauce and topping.
- Panko crumbs: Create a light, crisp crust when combined with butter and cheese.
Steps to Make Tuna and Orzo Pasta Casserole
- Preheat the oven to 350°F and butter a 2-quart baking dish.
- Cook orzo according to package directions; drain and set aside.
- In a saucepan, melt butter and sauté mushrooms and green onions until golden.
- Stir in flour and cook briefly, then gradually whisk in milk. Cook until thickened.
- Stir in half the Parmesan, then add tuna, peas, cooked orzo, and pimiento (if using). Season to taste.
- Transfer the mixture to the prepared baking dish.
- Mix melted butter with panko and remaining Parmesan, then sprinkle over the top.
- Bake uncovered for 20 to 25 minutes, until bubbling and lightly browned.
Tips for Tuna Orzo Casserole
- Cook the orzo just until al dente so it holds up during baking.
- Sauté mushrooms long enough to release moisture and develop flavor.
- Use solid white albacore for firmer chunks of tuna or chunk light for a milder, flakier texture.
- Try adding a splash of lemon juice or white wine to the sauce for brightness.
- Cover loosely with foil during baking if the topping browns too quickly.
Recipe Variations
- Use different pasta. Swap orzo for small shells or elbow macaroni if needed.
- Add cheese. Stir in shredded mozzarella or Swiss with the Parmesan for extra creaminess.
- Make it spicy. Add a pinch of crushed red pepper or a chopped jalapeño.
- Use other vegetables. Substitute broccoli, chopped spinach, or sautéed zucchini.
- Top with crackers. Use crushed buttery crackers or seasoned breadcrumbs instead of panko.
Serving Suggestions
- Tossed salad: A simple green salad with vinaigrette balances the richness.
- Biscuits or rolls: Serve with warm dinner rolls, biscuits, or garlic bread.
- Steamed vegetables: Try green beans, asparagus, or carrots on the side.
- Pickles: Add a tangy contrast with dill pickles or pickled red onions.
- Fruit salad: A sweet, fresh addition—especially nice for spring or summer meals.
How to Store
Refrigerate: Store leftovers covered in the refrigerator for up to 3 days.
Freeze: Freeze cooled portions in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat: Warm in a 350°F oven (covered) until hot, or reheat individual servings in the microwave. Add a splash of milk if it seems too thick.
Tuna and Orzo Pasta Casserole
Ingredients
- 1 cup orzo pasta, dry
- 3 tablespoons butter
- 8 ounces mushrooms, fresh sliced
- 4 green onions, thinly sliced
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 12 ounces tuna, 10 to 12 ounces, drained and flaked
- 1 cup peas, frozen, thawed and lightly steamed (or peas and carrots combination)
- 2 tablespoons pimientos, diced
- 1/2 cup grated Parmesan cheese, divided use
- Kosher salt and freshly ground black pepper, to taste
For the Topping
- 2 tablespoons butter, melted
- 3/4 cup panko crumbs
Instructions
- Preheat the oven and prepare the baking dish. Heat the oven to 350°F. Butter a 2-quart baking dish.
- Cook the pasta. Cook the orzo in boiling water following the package directions. Drain and set aside.
- Make the sauce. 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. Gradually add the milk and continue cooking until thickened.
- Finish the filling. Add the flaked tuna and peas to the sauce mixture along with the orzo and half of the Parmesan cheese. Stir in pimiento, if using. Taste and season with salt and freshly ground black pepper. Spoon the mixture into the prepared baking dish.
- Make the topping. Combine 2 tablespoons of melted butter with the panko crumbs and the remaining Parmesan cheese. Sprinkle over the casserole.
- Bake the casserole. Bake for 20 to 25 minutes, or until the topping is lightly browned and the casserole is bubbling around the edges.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
