Tuna Alfredo Casserole | Midwest Living

Tuna Alfredo Casserole

Tuna Alfredo Casserole

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  • Makes: 6 servings
  • Prep 20 mins
  • Bake 10 mins

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Purchased pesto and refrigerated alfredo sauce are the shortcut ingredients that make this tuna casserole quick to make.


  • 3 cups dried rigatoni or penne pasta
  • 2 tablespoons purchased dried tomato pesto
  • 1 10 - ounce container refrigerated Alfredo, or four-cheese pasta sauce or 1 1/4 cups bottled Alfredo or four-cheese pasta sauce
  • 3 tablespoons milk
  • 1 12 - ounce can water-pack solid white tuna, drained and broken into chunks
  • 1/4 cup finely shredded Parmesan cheese


  1. Preheat oven to 425 degree F. In a Dutch oven cook pasta according to package directions. Drain well; return to pan. Meanwhile, in a bowl combine pesto, Alfredo sauce, and milk. Add to pasta, stirring gently to coat. Gently fold in tuna.
  2. Transfer pasta mixture to a 2-quart oval baking dish. Sprinkle with shredded Parmesan cheese. Bake for 10 to 15 minutes or until heated through and cheese is just melted. Makes 6 servings.

Nutrition Facts

(Tuna Alfredo Casserole)

Servings Per Recipe 6, calcium (mg) 111, cal. (kcal) 453, iron (mg) 3, pro. (g) 24, sodium (mg) 587, Potassium (mg) 153, Folate (µg) 60, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 1, fiber (g) 2, Niacin (mg) 5, sat. fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 1, Thiamin (mg) 0, Fat, total (g) 24, Riboflavin (mg) 0, chol. (mg) 53, vit. A (IU) 194, vit. C (mg) 3, carb. (g) 35

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