Tuna Noodle Quinoa Casserole

Name: Tuna Noodle Quinoa Casserole
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 cups (555 g) cooked quinoa, cooled slightly, cooled slightly; 2 cans (10 oz / 283 g each) (566 g drained) canned tuna in water, drained, drained well; 1½ cups (225 g) frozen peas; 1 can (10.5 oz) (298 g) cream of mushroom soup, undiluted, undiluted; ½ cup (120 ml) chicken broth; 1½ cups (170 g) sharp cheddar cheese, shredded, shredded; ½ medium onion (75 g) yellow onion, finely diced, finely diced; ½ teaspoon (3 g) salt; ¼ teaspoon (½ g) black pepper; 1 cup (120 g) panko breadcrumbs; 3 tablespoons (43 g) unsalted butter, melted, melted; ¼ teaspoon (1½ g) salt; black pepper, to taste

From the MyKitchenBank Kitchen

A modern casserole that swaps egg noodles for fluffy cooked quinoa, creating a hearty, protein-packed dish bound with creamy soup, packed with tender peas and flaked tuna, and topped with a buttery, golden breadcrumb crust. It's a satisfying one-dish meal that reheats beautifully and freezes well.

Prep: 15 min
Cook: 28 min
Wait: 5 min
Total: 48 min
Makes: Serves 4–6 (one 9×13-inch casserole)

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Ingredients

6 servings

For the casserole filling
3 cups (555 g) cooked quinoa, cooled slightly, cooled slightly
2 cans (10 oz / 283 g each) (566 g drained) canned tuna in water, drained, drained well
1½ cups (225 g) frozen peas
1 can (10.5 oz) (298 g) cream of mushroom soup, undiluted, undiluted
½ cup (120 ml) chicken broth
1½ cups (170 g) sharp cheddar cheese, shredded, shredded
½ medium onion (75 g) yellow onion, finely diced, finely diced
½ teaspoon (3 g) salt
¼ teaspoon (0.5 g) black pepper
For the breadcrumb topping
1 cup (120 g) panko breadcrumbs
3 tablespoons (43 g) unsalted butter, melted, melted
¼ teaspoon (1.5 g) salt
black pepper, to taste

Equipment (6)

9×13-inch (23×33 cm) baking dish
Large mixing bowl
Small mixing bowl
Wooden spoon or silicone spatula
Can opener
Measuring cups and measuring spoons

Steps

Before you start

If you don't have 3 cups cooked quinoa ready, cook 1 cup (185 g) dry quinoa according to package directions and cool slightly to room temperature before starting—this adds about 20 minutes total.
Preheat your oven to 350°F (175°C) about 5 minutes before you plan to assemble and bake.
Gather all ingredients and set up your workspace with a large mixing bowl, small mixing bowl, and 9×13-inch (23×33 cm) baking dish nearby.

1
Preheat oven and prepare baking dishOven 350°F / 175°C
- Position an oven rack in the center of the oven and preheat to 350°F (175°C).
- While the oven heats, lightly butter the inside of a 9×13-inch (23×33 cm) baking dish and set it aside.
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Tip: Buttering the dish prevents the casserole from sticking to the edges and bottom.
2
Combine filling ingredients in bowl
- In a large mixing bowl, add 3 cups cooled cooked quinoa, 2 drained cans of tuna, 1.5 cups frozen peas, 1 can undiluted cream of mushroom soup, 0.5 cup chicken broth, 1 cup shredded sharp cheddar cheese, the finely diced yellow onion, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
- Stir gently with a wooden spoon until evenly combined; the mixture should be homogeneous with no visible pockets of undisturbed soup.
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Ready when: Mixture is evenly combined with no streaks of undisturbed soup visible
Tip: Don't overmix once combined, as this can break down the quinoa; fold gently until just combined.
3
Transfer filling to baking dish
- Pour the combined filling into the prepared baking dish and use a spatula to spread it in an even layer, pressing slightly to remove air pockets.
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Ready when: Filling is level and evenly distributed in the dish
4
Make breadcrumb topping and cover casserole
- In a small mixing bowl, toss 1 cup panko breadcrumbs with 3 tablespoons melted unsalted butter, stirring gently until all breadcrumbs are evenly coated and appear wet rather than dry.
- Scatter the buttered breadcrumbs evenly over the casserole filling.
- Top with the remaining 0.5 cup shredded sharp cheddar cheese, then season lightly with 0.25 teaspoon salt and a pinch of black pepper.
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Ready when: Breadcrumbs and cheese are evenly distributed across the top of the filling
Tip: Don't pack the breadcrumb topping too firmly; leave it loose so it crisps rather than compacts while baking.
5
Bake casserole until goldenOven 350°F / 175°C
- Bake in the preheated 350°F (175°C) oven for 25–30 minutes.
- Watch for the breadcrumb topping to turn golden brown and the filling to bubble gently at the edges.
- A fork inserted into the center should encounter the soft quinoa and peas with no resistance.
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Ready when: Breadcrumb topping is golden brown; filling bubbles at the edges; fork inserts easily into the center
Tip: Start checking at 25 minutes to avoid overbaking, which can cause the cheese to separate and the breadcrumbs to darken too much.
6
Rest casserole before serving
- Remove the casserole from the oven and let it rest on the counter for 5 minutes before serving.
- This short rest allows the filling to set slightly, making it easier to scoop into portions and ensuring pieces hold together.
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Tip: Don't skip this resting step—it makes a significant difference in how cleanly the casserole scoops.

Good to know

Tips

Don't skip cooling the cooked quinoa slightly before mixing—warm quinoa can absorb too much moisture and cause the casserole to be soggy rather than fluffy.
If your frozen peas are large, break them apart a bit with your fingers before adding to the mixture so they distribute more evenly throughout the filling.
For an extra-crispy, deeply golden breadcrumb topping, toss the breadcrumbs with an extra tablespoon of melted butter and bake an additional 2–3 minutes; keep a close eye to prevent burning.
This casserole freezes beautifully unbaked; assemble it completely, wrap tightly, freeze for up to 2 months, then bake straight from frozen, adding 10–15 minutes to the standard baking time and covering with foil if browning too quickly.

Make ahead

You can assemble the casserole completely through Step 3 (transfer to the baking dish) up to 1 day in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, prepare the breadcrumb topping (Step 4) and bake at 350°F for 30–35 minutes (add 5–10 minutes to the standard time to account for the cold filling); the topping should be golden brown and the filling bubbling at the edges.

Storage & reheating

Refrigerator: Cover leftovers with plastic wrap or transfer to an airtight container and store for up to 3 days. Reheat covered at 350°F for 15–20 minutes until heated through, stirring gently once halfway through to promote even warming. Freezer: Cool the casserole completely, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat as directed above, adding an extra 5–10 minutes if needed.

Substitutions

canned tuna in water, drained → Canned salmon or drained canned chickpeas. Salmon adds richness and omega-3 fatty acids; chickpeas make it vegetarian while keeping the protein content high.
cream of mushroom soup, undiluted → Cream of celery, cream of chicken, or cream of potato soup. Each creates a subtly different flavor; all work equally well as a creamy binder and binding agent.
sharp cheddar cheese, shredded → Gruyère, gouda, smoked cheddar, or mozzarella. Different cheeses create different flavors and textures; smoked varieties add depth and complexity.
chicken broth → Vegetable broth or whole milk. Vegetable broth keeps the casserole lighter; whole milk creates a richer, creamier version.