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Casserole dish with tuna and orzo with crunchy breadcrumb topping.

Tuna and Orzo Pasta Casserole

Diana Rattray
Tuna and orzo casserole is a combination of pasta, peas, and a homemade Parmesan cheese sauce. No condensed soup in this tuna casserole!
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Servings 4 to 6 servings
Calories 561
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
  

  • Butter for greasing the baking dish
  • 2 teaspoons kosher salt for the pasta cooking water
  • 1 cup orzo pasta
  • 3 tbsp butter
  • 8 ounces sliced fresh mushrooms
  • 4 green onions, thinly sliced
  • 3 tbsp all-purpose flour
  • 1 ½ cups milk
  • 12 ounces tuna, drained and flaked (about 2 cans)
  • 1 cup frozen peas, thawed
  • ½ cup grated Parmesan cheese, divided
  • 2 tbsp diced pimientos (optional)
  • Salt and freshly ground black pepper, to taste

For the Topping

Recommended Equipment

Instructions

  • Heat the oven to 350°F. Butter a 2-quart baking dish.
    Butter for greasing the baking dish
  • Bring a large pot of water to a boil with 2 teaspoons of kosher salt. Add the orzo and cook following the package directions for al dente. Drain and set aside.
    2 teaspoons kosher salt for the pasta cooking water | 1 cup orzo pasta
  • Meanwhile, melt the butter in a large saucepan over medium heat. Add the mushrooms and green onions and cook, stirring, until the mushrooms are tender, their moisture has cooked off, and they are lightly browned. Stir in the flour and cook, stirring, for 1 to 2 minutes. Gradually add the milk and continue cooking until thickened.
    3 tbsp butter | 8 ounces sliced fresh mushrooms | 4 green onions | 3 tbsp all-purpose flour | 1 1/2 cups milk
    Creamy mushroom and green onion sauce in a skillet.
  • Add the flaked tuna, peas, orzo, and half of the Parmesan cheese to the sauce. Stir in the pimientos, if using. Taste and season with salt and freshly ground black pepper. Spoon the mixture into the prepared baking dish.
    12 ounces tuna | 1 cup frozen peas, thawed | ¼ cup grated Parmesan cheese | 2 tbsp diced pimientos (optional) | Salt and freshly ground black pepper
    Tuna and orzo casserole filling mixture with peas and mushrooms.
    • Tip: If the casserole mixture looks too thick before baking, stir in a little extra milk. Orzo absorbs sauce as it bakes.
  • Combine 2 tablespoons of melted butter with the panko crumbs and the remaining Parmesan cheese. Sprinkle over the casserole.
    ¼ cup grated Parmesan cheese | 2 tbsp butter | 3/4 cup panko crumbs
    Tuna casserole with orzo in a baking dish with breadcrumb topping, ready to bake
  • Bake the casserole for 20 to 25 minutes, or until the topping is lightly browned and the casserole is bubbling around the edges.
    orzo in a baking dish with breadcrumb topping, baked.

Nutrition

Calories: 561kcalCarbohydrates: 55gProtein: 34gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 90mgSodium: 645mgPotassium: 742mgFiber: 5gSugar: 10gVitamin A: 1338IUVitamin C: 26mgCalcium: 292mgIron: 4mg

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.

Keyword orzo pasta, tuna casserole
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