Dump wet, undrained canned tuna in the glass baking dish and 4 simple additions to get a dinner so savory your husband will be begging for it every week.
This simple tuna casserole is an easy choice when you want a warm, savory meal without a lot of preparation. It starts with undrained canned tuna directly in the baking dish, followed by a creamy mixture of eggs, sour cream, cheddar cheese, and seasonings. With no noodles and a low-carb approach, it makes a convenient weeknight meal with classic comfort-food flavor.
🐟 5-Ingredient Tuna Casserole
📝 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Tuna in water | 3 cans (5 oz each) | Undrained |
| Eggs | 3 large | Whisked |
| Sour cream | 1 cup | Full-fat |
| Cheddar cheese | 1½ cups | Shredded, divided |
| Garlic powder | 1 tsp | |
| Salt | ½ tsp | Or to taste |
| Black pepper | ½ tsp | Or to taste |
| Cooking spray or butter | As needed | For greasing the dish |
👩🍳 Directions
1. Preheat the Oven
Preheat the oven to 375°F (190°C). Lightly grease a 2-quart glass baking dish with cooking spray or butter.
2. Add the Tuna
Pour the undrained tuna directly into the prepared baking dish. Use a fork to break apart any large pieces and spread the tuna into an even layer.
3. Prepare the Creamy Mixture
In a bowl, whisk the eggs. Add the sour cream, 1 cup of shredded cheddar, garlic powder, salt, and black pepper. Stir until the mixture is smooth and creamy.
4. Combine
Pour the egg and sour cream mixture evenly over the tuna. Gently spread it with a spoon, allowing the mixture to work its way between the pieces of tuna.
5. Add the Remaining Cheese
Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
6. Bake
Bake for 25–30 minutes, until the center is set and the edges are lightly browned.
7. Rest and Serve
Let the casserole rest for 5–10 minutes before scooping and serving.
Store any leftovers covered in the refrigerator for up to 3 days.
