Spinach Artichoke Tuna Noodle Casserole: The Ultimate Comfort Bake

A creamy spin on a classic bake that sneaks in veggies and lean protein.

By Medha deb

Created on Sep 22, 2025

A creamy spin on a classic bake that sneaks in veggies and lean protein.

Spinach Artichoke Tuna Noodle Casserole

When comfort food calls, few dishes satisfy like a classic tuna noodle casserole. This recipe elevates the beloved staple by folding in the flavors of spinach and artichoke—reminiscent of everyone’s favorite party dip—blended into a creamy, hearty bake that is both nostalgic and gourmet. With simple pantry ingredients, quick assembly, and layers of savory taste, this casserole promises satisfaction for family dinners, potlucks, or whenever creamy comfort is needed.

Why You’ll Love This Recipe

Flavor-packed: The creamy richness of spinach artichoke dip meets classic tuna noodle casserole.
Quick and easy: Prep is simple, making it perfect for busy weeknights or last-minute gatherings.
Packed with protein and veggies: Tuna delivers lean protein, while spinach and artichoke add nutrients and fresh flavor.
Make-ahead friendly: Assemble in advance and bake when ready.
Family favorite: Creamy, cheesy, and satisfying for all ages.

Ingredients Overview

This casserole shines with pantry staples and clever shortcuts. Key ingredients include:

Egg noodles: Their curly shape soaks up creamy sauce and bakes tender.
Jarred artichoke hearts: Drained and chopped for tangy flavor.
Frozen chopped spinach: Thawed, squeezed dry—adds color and nutrients.
Canned tuna: Preferably packed in water for a lighter sauce.
Cream cheese and sour cream: For a plush, tangy base.
Mayonnaise and milk: Lift the sauce and ensure silkiness.
Garlic and scallions: Sautéed for savory depth.
Shredded mozzarella and parmesan: Create a golden, bubbly topping and add mouthfeel.
Lemon: Zest and juice brighten up rich flavors.
Panko breadcrumbs: Offer extra crunch with olive oil drizzle for toasty final notes.

Ingredient Substitutions and Notes

Pasta: Egg noodles are classic, but rotini or penne work well too.
Spinach: Substitute with chopped kale or Swiss chard when in season.
Tuna: Use cooked, shredded chicken for a different protein.
Cheese: Cheddar or Fontina can replace Mozzarella for a bolder flavor.
Vegetarian option: Omit tuna and fold in white beans for protein.

Step-by-Step Instructions

Prep Your Ingredients: Begin by preheating your oven to 375°F (190°C). Grease a 9-by-13-inch baking dish. Squeeze the spinach dry, chop artichokes, zest and juice the lemon, and mince the garlic and scallions.
Cook the Noodles: Boil egg noodles in salted water until just al dente, then drain. Do not overcook, as the noodles will soften further while baking.
Sauté Aromatics: In a skillet, heat olive oil and cook minced garlic and scallions until fragrant and soft, about 2 minutes.
Mix the Filling: In a large bowl, combine cream cheese, sour cream, mayonnaise, and milk. Stir until smooth. Fold in artichoke hearts, spinach, tuna, lemon zest and juice, sautéed garlic and scallions, and mozzarella. Season well with salt, pepper, and a pinch of red pepper flakes for gentle heat.
Toss & Layer: Add the drained noodles to the bowl and gently mix until everything is well combined. Scrape the mixture into the prepared baking dish and spread evenly.
Make the Topping: In a small bowl, toss panko breadcrumbs with a drizzle of olive oil and grated parmesan. Sprinkle evenly over the casserole.
Bake: Place in the oven and bake for 25–30 minutes, until the top is golden brown and the edges bubble. Rest out of the oven for 10 minutes to set.

Serving Suggestions

Garnish with fresh herbs: Sprinkle chopped parsley or dill over the baked casserole for added color and flavor.
Pair with a light salad: A crisp green salad with lemon vinaigrette balances the creamy richness.
Serve warm: This casserole shines fresh from the oven but reheats well for leftovers.

Storage & Make-Ahead Tips

Refrigerate: Store leftovers covered for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through, adding a splash of milk if dry.
Freeze: Cool fully, then wrap tightly and freeze for up to 1 month. Defrost overnight before baking covered until hot.
Make-ahead: Assemble casserole a day in advance, cover, and refrigerate unbaked. Add breadcrumb topping just before baking for optimal crunch.

Nutrition Snapshot

Serving Size	Calories	Protein (g)	Carbs (g)	Fat (g)
1/8 casserole	325	22	34	14

*Nutrition values are approximate and will vary based on ingredient brands and substitutions.

Expert Tips & Variations

Drain spinach completely: Excess moisture can make the casserole watery; squeeze spinach in a towel for best texture.
Use high-quality tuna: Tuna packed in olive oil offers richer flavor, though water-packed is leaner.
Customize the cheese layer: Mixing cheddar or pepper jack with mozzarella delivers a sharper, spicier finish.
Add cooked mushrooms: For extra umami, sauté and fold in a cup of mushrooms.
Make it spicy: Add finely chopped pickled jalapeños or chili for gentle heat.

Frequently Asked Questions (FAQs)

Can I use fresh spinach instead of frozen?

Yes, simply sauté fresh spinach in a skillet until wilted, then squeeze out any excess liquid before chopping and adding to the casserole.

Is it possible to make this gluten-free?

Absolutely. Substitute your favorite gluten-free pasta and use gluten-free breadcrumbs for the topping.

What if I don’t like tuna?

You can swap the tuna for rotisserie chicken, canned salmon, or chickpeas for a vegetarian twist.

How do I prevent a soggy casserole?

Drain all vegetables thoroughly, avoid overcooking noodles, and bake uncovered for a crisp topping.

Can I double the recipe for a crowd?

Yes, simply use a larger pan and adjust baking time by an additional 10–15 minutes to ensure even heating throughout.

Spinach Artichoke Tuna Noodle Casserole: Recipe Card

Ingredients

12 ounces wide egg noodles
1 (14-ounce) can artichoke hearts, drained, chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 (5-ounce) cans tuna in water, drained and flaked
4 ounces cream cheese, softened
1/2 cup sour cream
1/3 cup mayonnaise
3/4 cup whole milk
3 scallions, white and light green thinly sliced
2 garlic cloves, minced
Zest and juice of 1 lemon
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 cup panko breadcrumbs
2 tablespoons olive oil
Salt and pepper, to taste
Red pepper flakes, optional
Fresh parsley, for garnish

Instructions

Preheat oven to 375°F. Grease a 9×13-inch baking dish. Cook noodles until al dente; drain.
Sauté scallions and garlic in olive oil until fragrant. In a large bowl, mix cream cheese, sour cream, mayonnaise, and milk. Stir in artichoke hearts, spinach, tuna, lemon zest and juice, scallions, garlic, and mozzarella. Season.
Fold in noodles until coated. Transfer mixture to baking dish.
Toss breadcrumbs with parmesan and olive oil; sprinkle over casserole.
Bake 25–30 minutes until top is golden and filling bubbles. Rest 10 minutes before serving. Garnish with parsley.

Homemade Casserole Tips: Mastering Texture and Flavor

Season with care: Taste filling before baking—add salt, pepper, and a hint of lemon for balanced brightness.
Par-bake noodles: Slightly undercooked noodles absorb sauce without turning mushy.
Don’t skip the resting period: Letting the casserole sit before serving ensures easier slicing and optimal sauce absorption.
Switch up mix-ins: Try sun-dried tomatoes, roasted peppers, or olives for Mediterranean flair.

Creative Leftovers: How to Use Up Extra Casserole

Tuna melts: Spoon casserole onto crusty bread, top with extra cheese, and broil until bubbly.
Lunch wraps: Use as a filling for tortillas with spinach and cucumber for a portable meal.
Soup starter: Add a scoop to simmering broth for a creamy, satisfying soup.

Conclusion: Comfort Food with a Twist

Spinach Artichoke Tuna Noodle Casserole celebrates everything we love about classic comfort food—creamy sauce, hearty noodles, and crispy topping—while delivering extra layers of flavor and nutrition. Make it for your next cozy meal, and discover why this simple, versatile bake is destined to become a staple in your kitchen.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb