Did you grow up eating Tuna Noodle Casserole for dinner? Your mom would open a can of cream of mushroom soup, mix in some tuna fish and pasta, top with crispy fried onions and call it dinner. Now, I'm not saying that isn't comfort food, but I went and elevated that casserole and I must say, this Tuna and Sweetcorn Pasta Bake is delish!
And not to worry, this is not a retro, gloopy casserole. With less than 7 ingredients, prep time of less than 20 minutes and made with things you already have in your pantry, it's a real weeknight dinner winner. I can't decide which is easier to make, this, lazy lasagna, or my meatless baked ziti?
Before kids, we did a lot of traveling, and a sandwich I grabbed from Sainsbury's takeaway when we were in London one day. That tuna and sweetcorn sandwich is the inspiration for this recipe. The two ingredients were a perfect pair. I tested this recipe to make sure you still taste both ingredients and still get the comforts of a Midwest casserole. I think I nailed it!
Ingredients
- Corn: Frozen or canned work the best in this recipe. Fresh corn off the cob should be parboiled first to make sure it's tender once baked.
- Pasta: You are going to use cooked noodles in this dish. You can cook the noodles up to a day ahead of time.
- Canned Tuna: I am loyal to StarKist chunk white in water, but use what ever canned tuna fish you like.
Pick the right canned tuna
I'm no expert on canned tuna, but Bon Appetit is and their taste test came up with the same canned tuna favorite as I use at home.
- Albacore Tuna is the lighter, more mild fish that you often think of when you think of canned tuna. In the Starkist lineup it's referred to as Solid White Albacore or Chunk White Albacore depending on the size of the pieces in the can.
- Chunk Light Tuna is also wild caught, but can be a mix of other types of tuna (skipjack, yellowfin or big eye). It's often darker and has a more fish-forward flavor.
For this recipe use what you like and have on hand. I love the chunk white for my tiny tuna melts, tuna patties or just a good ole fashioned tuna sandwich, so my pantry is always stocked with that.
Step by Step Directions
Bring a pot of water to a boil and cook your pasta according to the package directions. Remember to salt your water. While the pasta cooks. Preheat your oven to 375 degrees and prep a casserole dish by spraying with cooking spray.
In a saucepan, stir the milk, cornstarch, salt and pepper together. Stir constantly and bring to a simmer. Simmer for about one minute, until it's just starting to thicken a bit. Stir in all but a ¼ cup of the grated cheese.
To the white sauce, add the drained tuna, the corn and the pasta and stir until everything is well coated.
Transfer to the baking dish and top with the remaining cheese. Put in the oven for 10 minutes and then broil for 3-4 minutes until the cheese is golden and you can hear it bubbling.
Once baked, I suggest letting the tuna sweetcorn pasta bake cool off for 5-10 minutes before digging in. You don't want to burn your tongue with the first bite.
Best Pasta Shape for baked pasta dishes
When it comes to baked pasta dishes, tube-shaped pasta like big elbows, penne, rigatoni, or ziti are all good choices. These shapes are perfect for holding onto sauces, ensuring every bite is packed with flavor. The hollow centers trap all the goodness, while the ridges on the "rigate" help sauce cling even better.
Tube-shaped pasta also holds up well during baking, maintaining its structure and bite even after being baked. This makes it perfect for a tuna and sweetcorn pasta bake, where you want the pasta to stay tender but not mushy.
Variations
- Use charred corn: For an even more in depth corn flavor, used charred corn in the pasta bake.
- Add additional veggies: Green peas, edamame, and even spinach are easy additions to the tuna and sweetcorn casserole for a little color and extra nutrients.
- Use a flavored tuna pack: Tuna pouches come in a lot of flavors now and you can find them in the grocery store right above the canned tuna. Lemon pepper, herb & garlic and even hickory smoke flavors would be good options.
- Swap the tuna: You could easily swap the tuna for a canned salmon if that's what you have on hand.
Make ahead Tips
To make this tuna corn casserole ahead of time you can do one of 3 things.
- Assemble & Bake Later: Follow the recipe up until the point when you would bake it. Cover with plastic wrap and put into the refridgerator for up to 24 hours. When you are ready to bake it cover with foil and bake about 20 minutes, or until warmed through. Then take the foil off and broil for 3-4 minutes to get the cheesy top golden brown.
- Assemble & Freeze: Follow the recipe up until the point when you would bake it. Cover with plastic wrap and then a layer of foil and freeze for up to 2 months. When you are ready to bake it, let the casserole defrost on the counter. Once defrosted, cover with only the foil and bake about 20 minutes, or until warmed through. Then take the foil off and broil for 3-4 minutes to get the cheesy top golden brown.
- Bake & Freeze: This method is good for making individual portions of the tuna and sweetcorn pasta bake or saving leftovers. Make the recipe the entire way through, then portion into smaller sizes. The 1 cup Souper Cubes are perfect for this or use any freezer safe container you have.. Put those containers in the freezer for up to 2 months. When you are ready to enjoy, simply microwave for 2 minutes, stopping halfway to stir. Then enjoy!
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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Other awesome pasta dishes you'll love
📖 Recipe
30 Minute Tuna and Sweetcorn Pasta Bake
Ingredients
- 2 cans tuna fish (5 oz cans, drained)
- 2 cups sweetcorn (frozen or a 15oz can)
- 1 lb big elbow pasta (or other tubular shape)
- 2 cups milk
- 2 TB cornstarch
- 8 oz shredded cheddar cheese
- 1 teaspoon salt
Instructions
- Bring a pot of water to a boil and cook your pasta according to the package directions, remembering to salt your water. Once it's done cooking, drain and set aside.
- While the pasta cooks. Preheat your oven to 375℉ degrees and prep a casserole dish by spraying with cooking spray.
- In a sauce pan, stir the milk, cornstarch, salt and pepper together. Stir constantly and bring to a simmer. Simmer for about one minute, until it's just starting to thicken a bit. Stir in all but a ¼ cup of the grated cheese.
- To the white sauce, add the drained tuna, the corn and the pasta and stir until everything is well coated.
- Transfer to the baking dish and top with the remaining cheese. Put in the oven for 10 minutes and then broil for 3-4 minutes until the cheese is golden and you can hear it bubbling. Remove from the oven, let cool 5 minutes, serve and enjoy!
Marni Katz says
This recipe takes me back to my backpacking days. It's as good as the takeaway sandwiches from places like Pret and Sainsbury's and easy enough for busy weeknights.