This 4-ingredient oven baked tuna stuffing casserole is the kind of back-pocket dinner that saves a busy weeknight. It uses simple pantry staples, comes together right in one baking dish, and turns canned tuna and boxed stuffing into a warm, comforting meal with hardly any prep. Recipes like this have that classic casserole feel so many of us grew up with, and I love how practical it is when the fridge looks a little bare but everyone still wants something hearty for dinner.
Serve this casserole with an easy green vegetable like steamed broccoli, green beans, or a simple side salad to balance the rich, savory filling. If you want to stretch it a little further, add applesauce, roasted carrots, or a cup of tomato soup on the side for an extra cozy meal. It also pairs well with cranberry sauce if you enjoy that stuffing-and-savory combination.
4-Ingredient Oven Baked Tuna Stuffing
Servings: 6
Ingredients
2 cans tuna in water, undrained, 5 ounces each
Directions
1. Preheat the oven to 350°F and lightly grease an 8x8-inch or similar small casserole dish.
2. Add the dry stuffing mix to the casserole dish, then dump the undrained tuna right over the top.
3. In a small bowl, stir together the cream of mushroom soup and mayonnaise until smooth, then spread the mixture evenly over the tuna and stuffing.
4. Cover the dish with foil and bake for 25 minutes. Uncover and bake 10 to 15 minutes more, until heated through and lightly golden on top.
5. Let the casserole rest for 5 minutes before scooping and serving.
Variations & Tips
Add Veggies: Stir in 1 cup of thawed frozen peas or mixed vegetables before baking if you want to make this a more complete one-dish meal. It is an easy way to add color and stretch the casserole a little further.
Try a Different Soup: Cream of celery or cream of chicken style soup can be used in place of cream of mushroom if that is what you have in the pantry. The flavor will change slightly, but the casserole will still bake up creamy and comforting.
Make It Crispier: For a more toasted top, leave the foil off for the final 15 minutes and place the dish on the upper oven rack. Just keep an eye on it so the stuffing does not get too dark around the edges.
Prep Ahead: You can assemble the casserole a few hours ahead, cover it, and refrigerate it until dinnertime. If baking straight from the fridge, add a few extra minutes to the cooking time so the center gets fully hot.
Use the Right Dish: Because the tuna goes in undrained, the casserole has enough moisture to soften the stuffing as it bakes. A smaller baking dish helps keep everything snug so it stays moist instead of drying out.
