Barefoot Contessa Tuna Casserole Recipe: Step By Step Guide

As an Amazon Associate I earn from qualifying purchases.

Looking for a comforting, no-fuss dinner that tastes like home? This Barefoot Contessa Tuna Casserole Recipe brings creamy, savory goodness straight from Ina Garten’s kitchen to yours. Inspired by her signature style—elegant yet effortless—this dish is perfect for busy weeknights or cozy weekends. Whether you’re craving nostalgia or introducing a classic to your family, this casserole delivers warmth in every bite. Let’s dive into this timeless favorite with a fresh twist that’s sure to become a regular on your dinner table.

What Is Tuna Casserole?

Tuna casserole is one of those classic American comfort foods that never really goes out of style. At its core, it’s a simple baked dish made with pasta (usually egg noodles), canned tuna, a creamy sauce, and a crunchy topping—often breadcrumbs or crushed crackers.

It became a household favorite in the 1950s because it was budget-friendly, easy to throw together, and made good use of pantry staples. Think of it as the cozy cousin of mac and cheese, just with a protein boost!

In true Barefoot Contessa fashion, this version upgrades the original with better ingredients—like white albacore tuna, fresh herbs, or real cheese—while still keeping it easy enough for a busy weeknight.

Pro tip: If you’re short on time, use canned cream of mushroom soup. If you want more flavor, make your own sauce with butter, flour, and milk.

It’s one of those meals that feels like a warm hug—especially when served hot from the oven.

Ingredients You’ll Need

Here’s everything you’ll need to make this delicious Barefoot Contessa Tuna Casserole. Most of these ingredients are pantry staples, so you might already have them on hand!

2 cups egg noodles (or any pasta you like—gluten-free works great too)
2 cans chunk white tuna, drained (I recommend albacore for the best flavor)
1 cup frozen peas (adds a pop of color and sweetness)
1 can cream of mushroom soup (or make your own creamy sauce for a fresher taste)
1/2 cup sour cream (for that rich, creamy texture)
1 cup shredded cheddar cheese (sharp or mild—your choice!)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs (for a crunchy topping—you can use panko or crushed crackers)

Tip: Feel free to swap out the peas for other veggies like chopped broccoli or green beans. And if you like extra cheesy casseroles, add a bit more cheddar on top before baking!

Barefoot Contessa Tuna Casserole Recipe: Step-by-Step Instructions

Barefoot Contessa inspired tuna casserole in white baking dish

Let’s walk through how to make this Barefoot Contessa Tuna Casserole—easy and foolproof! Follow these simple steps, and you’ll have a creamy, comforting meal ready in no time.

Cook the Pasta

Start by boiling a large pot of salted water. Add 2 cups of egg noodles and cook until just al dente—usually about 6 to 7 minutes. You want the noodles tender but still with a bit of bite because they’ll cook more in the oven. Once done, drain and set aside.

Tip: Save a little pasta water before draining—it can help loosen the sauce later if it feels too thick.

Make the Sauce

In a big mixing bowl, combine 1 can of cream of mushroom soup, 1/2 cup sour cream, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and some salt and pepper. Stir well until everything is smooth and creamy.

If you want to skip the canned soup, you can make a simple béchamel sauce with butter, flour, and milk—that’s how Ina Garten would do it!

Mix and Assemble

Add the cooked noodles, 2 cans of drained white tuna, and 1 cup frozen peas to the sauce. Mix gently until everything is evenly coated.

Next, stir in 1 cup shredded cheddar cheese for that melty, cheesy goodness. Pour the whole mixture into a greased baking dish.

Top with 1/2 cup breadcrumbs for a crunchy finish.

Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the casserole uncovered for about 25–30 minutes, until the top is golden brown and bubbling.

Let it cool for a few minutes before serving—that way, the casserole sets nicely and is easier to scoop.

There you go—a simple, tasty Barefoot Contessa Tuna Casserole that’s sure to become a family favorite!

Why This Recipe Works

This Barefoot Contessa Tuna Casserole is simple, comforting, and always satisfying. It works because it brings together a handful of pantry staples in a way that feels homemade and cozy—without a lot of effort.

The creaminess from the sour cream and soup makes every bite rich and flavorful. The tuna adds protein and that savory depth, while the peas give it a little color and sweetness. And of course, the cheddar cheese pulls it all together with melty goodness.

Ina Garten’s cooking is all about using good ingredients and making them shine—and that’s exactly what this recipe does. You can even swap in homemade sauce or fresh herbs to make it feel a bit more gourmet without getting complicated.

Pro tip: Use high-quality white albacore tuna packed in oil if you want extra flavor. It really makes a difference.

It’s one of those dishes that feels familiar, fills you up, and comes out great every time. That’s why it works.

Tips to Get Ina Garten’s Signature Touch

Want to give your Barefoot Contessa Tuna Casserole that extra Ina Garten magic? It’s all about using simple ingredients—but making them feel special. Here are a few easy ways to elevate your casserole, Barefoot Contessa–style:

Use high-quality tuna. Ina would reach for solid white albacore packed in olive oil. It’s richer, flakier, and way more flavorful than the watery stuff.
Make your own sauce. Instead of canned soup, try a quick homemade béchamel with butter, flour, and milk. Add a little Dijon mustard or a splash of white wine for depth. It only takes 10 minutes and feels totally gourmet.
Upgrade your cheese. Swap cheddar for gruyère, fontina, or even a mix. Ina loves bold, melty cheeses with character.
Add fresh herbs. A sprinkle of chopped parsley, thyme, or chives right before serving adds color and brightness. It makes the dish feel fresher and more balanced.
Top it like a pro. Instead of plain breadcrumbs, toast panko in butter until golden, then sprinkle it over the top before baking. It gives you that perfect crispy crust Ina’s known for.

Final tip: Don’t overthink it. Ina’s recipes are about comfort, flavor, and confidence. So have fun, use what you love, and serve it with a smile—just like she would.

Storage and Reheating Tips

One of the best things about this Barefoot Contessa Tuna Casserole? It stores and reheats like a dream. Whether you’ve got leftovers or want to make it ahead, here’s how to keep it fresh and tasty.

How to Store It

In the fridge:
Cover the casserole dish tightly with foil or transfer leftovers to an airtight container. It’ll keep well in the fridge for 3 to 4 days.
In the freezer:
You can freeze it before or after baking. Wrap it in plastic wrap and then foil to prevent freezer burn. Label it, and it’ll stay good for up to 2 months.

Pro tip: If freezing before baking, leave off the topping until you’re ready to cook. That way, it stays nice and crisp.

How to Reheat It

Oven method (best):
Preheat your oven to 350°F (175°C). Cover the casserole with foil and bake for 20–25 minutes, or until heated through. Uncover for the last 5 minutes to crisp up the top.
Microwave method (faster):
Scoop a portion into a microwave-safe bowl. Add a splash of milk or cream to keep it creamy. Cover with a microwave-safe lid and heat on medium power for 2–3 minutes, stirring halfway through.

Tip: Tuna casserole tends to dry out when reheated. Adding a bit of liquid—like milk or even chicken broth—makes a big difference in keeping it moist.

What to Serve with Tuna Casserole

This Barefoot Contessa Tuna Casserole is rich, creamy, and filling all on its own—but the right side dish can really round out your meal. Here are a few simple, tasty ideas to serve alongside it:

Fresh Green Salad

A crisp salad adds a nice contrast to the creamy casserole. Try a simple mix of greens, cherry tomatoes, and a light vinaigrette. Ina would probably toss in arugula or baby spinach for a peppery bite.

Tip: Add lemon juice or Dijon mustard to your dressing to cut through the richness of the casserole.

Garlic Bread or Crusty Baguette

You can never go wrong with bread. Warm, buttery garlic bread or a slice of crusty French baguette is perfect for scooping up that creamy goodness. Bonus points if it’s homemade

Steamed or Roasted Veggies

Balance the meal with something green. Steamed broccoli, green beans, or even roasted Brussels sprouts work great. Just keep it simple—olive oil, salt, pepper, and maybe a squeeze of lemon.

Optional: A Light Glass of White Wine

If you’re serving this for guests or want to channel full-on Ina vibes, pair it with a light, dry white wine like Sauvignon Blanc or Pinot Grigio.

Whether you’re going casual with salad and bread or dressing it up for a dinner party, these sides let your tuna casserole shine while keeping the meal balanced and satisfying.

Nutrition Information

Let’s talk about what’s in each serving of this Barefoot Contessa Tuna Casserole—because it’s always good to know what you’re eating, right?

Here’s a quick breakdown for one serving (based on 6 servings total). Keep in mind it’s an estimate and can change depending on your exact ingredients.

Calories: ~420
Protein: ~24g (thanks to the tuna and cheese)
Fat: ~18g (mostly from cheese, sour cream, and tuna oil)
Carbs: ~38g (mostly from the noodles)
Fiber: ~2g (peas help!)
Sugar: ~3g
Sodium: ~640mg (watch this if you’re using canned soup or salted tuna)

Lighten it up tip:

Use low-fat sour cream or Greek yogurt.
Try whole-wheat noodles for more fiber.
Choose low-sodium tuna or homemade sauce to cut back on salt.

This casserole isn’t diet food—but it is balanced. You get carbs for energy, protein to fill you up, and fats that make it satisfying. It’s comfort food with a little protein punch—and that’s a win in my book.

FAQs: Barefoot Contessa Tuna Casserole Recipe

Can I make Barefoot Contessa tuna casserole ahead of time?

Yes, absolutely! You can assemble the casserole up to 24 hours in advance, cover it tightly, and keep it in the fridge. When you’re ready, bake as directed. If it’s cold from the fridge, add 10 extra minutes to the baking time.

Can I freeze tuna casserole?

Yes. You can freeze it before or after baking. Wrap it tightly with plastic wrap and foil. It’ll keep in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.

What’s the best tuna for tuna casserole?

Ina Garten would recommend solid white albacore tuna packed in olive oil. It’s firm, flavorful, and adds a gourmet touch. Avoid tuna packed in water if you want more richness.

Can I substitute ingredients in this Barefoot Contessa recipe?

Definitely! Try Greek yogurt instead of sour cream, or cream of celery soup instead of mushroom. Use any melty cheese you like—cheddar, fontina, or even gouda work well.

How do I keep tuna casserole from drying out?

Great question. Add a splash of milk or cream before reheating, and cover with foil while baking to trap moisture. A good creamy sauce and not overbaking are key.

Is tuna casserole healthy?

It’s a balanced comfort food—protein from tuna, carbs from noodles, and fat from cheese and cream. You can make it lighter by using low-fat or low-sodium alternatives and loading it up with veggies like peas, spinach, or mushrooms.

Conclusion

There you have it—your cozy, creamy, totally comforting Barefoot Contessa Tuna Casserole! It’s a recipe that brings together pantry staples and turns them into something special, just like Ina would. Whether you’re making it for a weeknight dinner, meal prep, or to impress guests with a nostalgic classic, this dish never fails to satisfy.

Ready to cook it yourself? Grab your casserole dish, turn on some jazz, and let’s make dinner feel a little more homemade.

Amazon and the Amazon logo are trademarks of Amazon.com, Inc, or its affiliates.