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 little tuna casserole is the kind of no‑fuss supper I lean on when the day gets away from me but I still want something warm and savory on the table. True to its name, it starts with undrained canned tuna right in the baking dish, then just four more simple ingredients you probably already have. No noodles, no complicated steps, and it stays low carb—perfect for busy weeknights or anyone craving old‑fashioned comfort with a lighter touch.

Serve it hot, scooped in generous spoonfuls with steamed green beans or buttered broccoli. A crisp salad with tangy vinaigrette balances the richness, while crusty bread or dinner rolls (if carbs aren’t a concern) soak up the creamy juices. Dill pickles or sliced tomatoes on the side give it that nostalgic Midwestern feel.

🐟 5‑Ingredient Tuna Casserole

📝 Ingredients

👩‍🍳 Directions

1. Preheat Oven
   Heat oven to 375°F (190°C). Grease a 2‑quart glass baking dish.
2. Layer Tuna
   Pour undrained tuna into dish. Break up chunks with a fork and spread evenly.
3. Mix Filling
   In a bowl, whisk eggs. Stir in sour cream, 1 cup cheddar, garlic powder, salt, and pepper until creamy.
4. Combine
   Pour mixture over tuna, nudging gently with a spoon so it seeps between pieces.
5. Top with Cheese
   Sprinkle remaining ½ cup cheddar evenly over the top.
6. Bake
   Bake 25–30 minutes until set in the center and lightly browned around edges.
7. Rest & Serve
   Let sit 5–10 minutes before scooping into bowls or plates. Store leftovers covered in the fridge up to 3 days.

✨ Simple, hearty, and low‑carb—this tuna casserole proves that comfort food doesn’t need fuss, just a few pantry staples and a warm oven.