5-Ingredient Oven-Baked Canned Tuna

A creamy, golden, no-fuss casserole that turns pantry staples into a comforting dinner in under 30 minutes.

Prep time: 10 minutes
Cook time: 20–25 minutes
Rest time: 5–8 minutes
Serves: 4

Ingredients

• 2 cans (5 oz / 140g each) tuna, well-drained

• 1 cup mayonnaise (or substitute plain Greek yogurt or ½ mayo + ½ yogurt)

• ½ cup milk

• 1 cup shredded cheese (cheddar, mozzarella, or a blend), divided

• 1 cup crushed crackers or breadcrumbs

Optional add-ins: 1 tbsp Dijon mustard, ¼ tsp garlic powder, lemon juice, or chopped parsley

Instructions

1. Preheat & prepare dish – Preheat oven to 350°F (180°C). Lightly grease an 8×8-inch or 9×9-inch baking dish.

2. Drain tuna thoroughly – Press tuna between paper towels to remove excess moisture (prevents watery bake).

    

    

3. Make the base – In a large bowl, combine drained tuna, mayonnaise, milk, and half of the shredded cheese. Mix until creamy. Stir in any optional add-ins.

4. Assemble – Spread tuna mixture evenly into the prepared dish. Sprinkle remaining cheese on top, then crushed crackers or breadcrumbs. Gently press topping to help it adhere.

5. Bake – Bake for 20–25 minutes, until topping is golden and edges are bubbly. If top browns too quickly, tent loosely with foil for the last 5 minutes.

6. Rest & serve – Let stand for 5–8 minutes before serving. This allows the casserole to set for clean, scoopable portions.

Serving Suggestions

• Alongside: Steamed green beans, roasted broccoli, cucumber salad, or buttered rice/egg noodles.

• Garnishes: A squeeze of lemon, cracked black pepper, smoked paprika, or fresh parsley.

Storage & Reheating

• Refrigerator: Store in an airtight container for 3–4 days. Reheat in a 350°F oven (covered with foil) for 15 minutes, or microwave in 30-second bursts with a damp paper towel.

• Freezer: Not recommended (mayo and dairy can separate).

Tips & Troubleshooting

• Runny bake? Tuna wasn’t drained enough, too much milk was added, or you didn’t let it rest.

• Gluten-free? Use certified GF crackers or breadcrumbs.

• Dairy-free? Use vegan mayo, plant milk, and dairy-free cheese.

• Reduce fishy taste? Add lemon juice, Dijon mustard, or fresh dill/parsley.

Variations

• Add vegetables: Fold in ½ cup frozen peas, diced bell peppers, or sautéed onions.

• Protein swap: Use canned salmon, shredded chicken, or mashed chickpeas.

Enjoy this simple, budget-friendly dinner that’s ready in a flash!