Mediterranean Tuna Casserole

This recipe for Mediterranean Tuna Casserole is NOT your grandma’s tuna casserole recipe! Feta cheese and artichoke hearts shake up this classic supper.

Why this recipe works

Okay, so this is definitely NOT your grandmother’s tuna casserole. Yes, there is tuna, and yes, there are noodles. 

But there are also artichoke hearts and there is also feta cheese, and there is absolutely no cream-of-anything soup. I should start by saying, no disrespect to the grandmothers out there…my favorite recipe on this entire blog is my own grandma’s recipe for molasses cookies.

And I have certainly been known to make my share of those cream of anything (I’m looking at you, Chicken Enchilada Soup)!. But I do love this lightened-up version of one of my favorite classic suppers.

It’s light and flavorful with the perfect mixture of cheese and artichoke and just the right amount of short pasta cooked to al dente perfection instead of the usual wide egg noodles.

I’m calling it a Mediterranean version because of the feta and artichokes, but you can also call it scrumptious…let’s make it!

Ingredients you need

Ingredient Notes and Substitutions

• Tuna: We recommend tuna packed in olive oil because it has SO much more flavor, but if you want to use the water packed variety you absolutely can.
• Pasta: Pick any short pasta you like (we used campanelle)…ziti, penne, bow-ties or even elbows will work.
• Artichoke Hearts: Look for these in the frozen foods section of your grocery store, and thaw them out before you start cooking.
• Milk: We recommend whole milk for this recipe, but low-fat will work as well.

See the recipe card for full information on ingredients and quantities and nutritional information.

Here’s how you make this recipe

STEP 1: Preheat oven to 400 degrees and spray a medium sized casserole dish with cooking spray.

STEP 2: Cook some short pasta in a large pot according to package directions, drain and set aside.

STEP 3: While the pasta is cooking, put some olive oil in a medium saucepan over medium high heat. Add a little all purpose flour and stir for one minute. Slowly pour in some milk, stirring until everything is nice and smooth and simmering and slightly thickened.

STEP 4: Turn off the heat and add the cooked pasta, some canned tuna, artichoke hearts, some crumbled feta cheese and a few chopped scallions to the pot. Add a pinch each of salt and black pepper, and stir.

STEP 5: Pour this glorious concoction into your prepared casserole and sprinkle with Parmesan cheese.

Bake it up until everything is golden and bubbling, about 20 minutes.

Recipe FAQs

Equipment we used for this recipe

These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!

• Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
• Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
• Strainer: This classic strainer is just right for these potatoes and your favorite pasta recipe (one of ours is pasta with egg sauce!)
• Large Pot: We have a drawer full of pots but this one is our fave!
• White Oblong Casserole: This classic baking dish is the one we always pick for this recipe.

What to serve with this recipe

Casseroles are wonderful in that you get your whole meal in one pot, but that doesn’t stop us from adding so extra sides here and there!

Other tuna recipes we love!

We want to know what you think! 🤔

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.

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Mediterranean Tuna Casserole

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This recipe for Mediterranean Tuna Casserole is NOT your grandma’s tuna casserole recipe! Feta cheese and artichoke hearts shake up this classic supper.

• Author: Kate Morgan Jackson
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop and Oven
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 8 ounces campanelle or other short pasta
• 1/4 cup olive oil
• Salt and pepper
• 1/4 cup flour
• 2 1/2 cups milk
• 12 ounces tuna in olive oil, drained
• 7 ounces frozen artichoke hearts, thawed and cut in half length-wise
• 3 scallions, sliced
• 4 ounces feta cheese
• 1/4 cup grated Parmesan

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Instructions

1. Preheat oven to 400 degrees and spray a medium sized casserole dish with cooking spray.
2. Cook pasta according to package directions and drain.
3. Put oil in a medium saucepan over medium high heat. Add flour and stir for one minute. Slowly pour in milk, stirring until smooth and simmering and slightly thickened.
4. Turn off the heat and add cooked pasta, tuna, artichoke hearts, feta cheese and scallions to the pot. Add a pinch each of salt and pepper, and stir.
5. Pour into casserole and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

Notes

Tuna: We recommend tuna packed in oil because it is so flavorful, but you can use the water packed version if you prefer.

Artichoke Hearts: We recommend the frozen kind that you can find in your grocery store’s frozen veggie section…thaw them out first.

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