Tuna Lasagna Casserole Recipe - Allrecipes.com
Tuna Lasagna Casserole Recipe
  • READY IN hrs

Tuna Lasagna Casserole

Recipe by  

"A delicious version of the classic tuna noodle casserole."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    35 mins
  • COOK

    55 mins

    1 hr 30 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 8 to 9 minutes. Drain well in a colander set in the sink.
  3. Melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth and 1/2 of the milk, into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in the remaining milk and 1/2 of the minced garlic.
  4. Place soda crackers in a resealable plastic bag. Finely crush the crackers, then add the Italian seasoning. Combine tuna, mixed vegetables, egg white, salt, 1/2 cup of Cheddar cheese, 1/4 cup of the cracker crumbs, 1/2 cup of the flour mixture, and the remaining minced garlic in a large bowl.
  5. Spread a thin layer of the white sauce onto the prepared baking dish, followed by a layer of lasagna noodles. Spread about 1/3 of the tuna mixture over the noodles. Repeat the noodle and tuna layering three more times, topping with the remaining flour mixture. Sprinkle the pepper evenly on top of the casserole. Cover with aluminum foil.
  6. Bake in the preheated oven for 35 minutes. Remove from the oven and top with 1/2 cup of Cheddar cheese and the remaining cracker crumbs. Change the oven setting to broil and return the casserole to the oven. Broil until lightly brown, 2 to 3 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2009

The dish is excellent as is. But please don't make the same mistake I did! I decided to try an "instant" lazana noodle. It requires no boiling, just layer it in with the regular ingredients and in only 20 minutes it is fully cooked. Those noodles are disgusting. If the tuna and sauce combo weren't so good, we would have tossed the whole thing. But since the dish is yummy, we wound up picking the noodles out of it.

Most Helpful Critical Review
Aug 28, 2009

There is not enough sauce, it needs to be doubled or maybe almost tripled to prevent the noodles and the entire dish from being dry. There is way to much prep time involved in this recipe. I will stick with tuna casserole which is much easier and much more flavorful.


10 Ratings

May 04, 2010

I think this recipe has potential and I like that it doesn't use a can of soup! I made it per the recipe, and I agree with one other reviewer who said that the sauce should be doubled. My suggestions are: - Double the sauce recipe - Put sauce on the pan, then add on top of the tuna mixture for each layer. - If you are feeling like more cheese, add mozzarella cheese with the layers, and add more cheese on top. - I prefer peas and corn for the vegetables, and I usually have those frozen. - Bake covered for 35 minutes. Don't broil (it seems unnecessary in my opinion, and is more to worry about).

Jun 03, 2012

My hubby is a tuna casserole fan. Myself, not so much. The only complaint that both of had with this recipe is that we thought it was dry. I halved the recipe and baked it in an 8"x8" dish, cutting the lasagna noodles in half and fitting into the dish. Half a recipe would have been six servings, but in this house, it was four. The recipe doesn't say to add sauce between layers. I did put a little on each layer, but it just wasn't enough. The minced garlic adds fantastic flavor to the sauce. Nutritionally, this is a superstar, and I know that adding more sauce will change those values a little, but it also will take this from a four to a five star recipe. We liked it, and I will make it again...with more sauce to make it creamier.

Nov 12, 2011

Family said it's better than my aunt's.

Jan 23, 2015

I'm only scoring this recipe 4 stars because I didn't have a couple of the ingredients (like lasagna noodles!) and so therefore I made this into a casserole instead. As a casserole dish I rate this a 5 star recipe. I substituted 5 cups mafalda pasta (bite-size lasagna looking noodles) for lasagna noodles. I'm also allergic to egg white so omitted it, but you wouldn't need the egg if making this into a casserole. I took other reviewers' advice and doubled the liquid and had no problem with dryness. I only had two cans of tuna but that was *plenty*. I mixed everything into the cream sauce, except the crackers and Italian seasoning, and then poured the cream mixture over the cooked pasta and combined before transferring everything to a 9x13 baking dish. I didn't have crackers to make a topping with, so I topped it with a mixture of Panko and 1/2 tsp of Italian seasoning instead. I baked as directed above but because I wasn't layering, I saved all the cheese for topping at the end. Scrumptious!

Nov 13, 2014

I liked it.


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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 18.1 g
  • 36%
  • Sodium
  • 187 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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