Healthy tuna noodle casserole has all the classic flavors and is full of noodles, flaky tuna, mushrooms and pops of color and freshness with the peas, plus a creamy sauce to coat everything and a crunchy topping. You’d never know this family favorite dish has been lightened up!

A scoop being taken out of a baked tuna noodle casserole with a crunchy browned breadcrumb topping.

Recently I shared healthy chicken tetrazzini, and today I’m back with another slightly lightened up favorite.

Healthy tuna noodle casserole has all the classic flavors and is full of noodles, flaky tuna, mushrooms and pops of color and freshness with the peas, plus a creamy sauce to coat everything and a crunchy, browned topping.

You’d never know this family favorite dish has been lightened up!

Plus, we’ve got such a comforting all-in-one meal here. There’s pasta, peas, tuna and more, all baking together and ready at the same time.

Gotta love that!

Close up of a golden brown breadcrumb topping on a tuna noodle casserole in a white rectangular casserole dish.

Other casseroles you might love are King Ranch chicken casserole, chicken and rice casserole and my mom’s chicken divan.

But back to today’s recipe.

Let’s get cooking!

And here's a little step-by-step visual so you can see exactly what you'll be doing.

A large dark pot with sautéed onions and mushrooms.

A large dark pot with a creamy mushroom mixture.

A silver colander with peas and egg noodles being drained.

A large dark pot with a tuna noodle casserole mixture.

Tuna noodle casserole in a white rectangular baking dish before being cooked.

A white casserole dish filled with tuna noodle casserole topped with shredded cheese before being baked.

An assembled tuna noodle casserole topped with cheese, breadcrumbs and pats of butter before being baked.

Baked tuna noodle casserole in a white dish with a crunchy browned topping.

Now I’ve got some notes and substitutions coming up below on how to make healthy tuna noodle casserole. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes

Noodles: I opted for egg noodles, which are traditional, but you could also use whole wheat noodles such as fusilli, rotini or medium shells.
Milk: Skim milk helps lighten up this dish, but you could also use 1% or 2% milk if that’s what you keep on hand. Fat-free half and half would also work.
Flour: Whole wheat flour is my go-to here, but regular all-purpose flour is fine, too. You could also try this with a gluten-free flour substitute.
Mushrooms: I use cremini or baby Bella mushrooms because they help add extra oomph and flavor to this dish. You could also substitute white button mushrooms.
Tuna: You’ll need 2 cans of tuna. I use and recommend solid white albacore that’s packed in water. Drain the cans well and flake the tuna so that it gets more evenly incorporated into the casserole.
Peas: Frozen peas are always on hand in my freezer and they work great. You don’t even have to defrost them. Just put them in your colander and pour the cooked noodles over them and they’ll be ready to go. Canned peas are fine, too, just be sure to drain them really well.

Baked tuna noodle casserole in a white rectangular casserole dish before being served.

Also, I really love the extra flavor from the shredded cheese on top - I use a white cheddar - but I’ve also made it without. You could skip it and just use the breadcrumbs and butter on top of the casserole if you prefer.

Lots of ways to make this work for you.

TIP: The casserole will seem very liquid-y when you pour it into your baking dish. That’s OK!

It will absorb a lot of the liquid as it bakes.

That’s also why it’s important to let this rest for 5-10 minutes after it bakes, so the remaining liquid is absorbed. What’s left is just the creamy sauce. 👌

A silver serving spoon resting in a baked casserole dish of tuna noodle casserole topped with a crunchy breadcrumb crust.

Also, to note, this recipe does take about 35 minutes to prep. However, you can also make it partly ahead.

Make Ahead Tips:

Assemble the casserole as directed, but omit the breadcrumb topping. Cover with plastic wrap and refrigerate for up to a day.

Remove from the refrigerator as you preheat the oven. Add the breadcrumbs and the butter to the top of the casserole. Bake as directed, adding an extra 5 minutes if needed to ensure everything is hot.

Also, depending on your timing, you’ve got two options for putting this together.

Cook the egg noodles and drain, then use the same big pot to sauté the veggies and make the rest of the casserole. One pot dinner.
Cook the egg noodles and at the same time, start the veggies in a second pan to speed things up a bit.

Tuna noodle casserole served on a small round white plate with a fork resting on it next to a casserole dish of the baked dish.

A fork resting on a round white plate with a serving of tuna noodle casserole.

Last thing, what to do with any leftovers.

Leftover tuna noodle casserole, once cooled, can be kept in a covered container in the refrigerator for up to 1-2 days.

Due to the seafood, I don’t recommend keeping it longer than that.

You can reheat individual portions in the microwave until hot. The breadcrumb topping doesn’t get quite as crunchy as it was originally, but it’s still delicious.

Whether this is a classic from childhood or a new to you casserole, I hope you give it a try for a tasty and comforting family dinner.

Enjoy!

XO,

Kathryn

Yield: 6-8 servings

Healthy Tuna Noodle Casserole

Name: Healthy Tuna Noodle Casserole
Prep time: 35 min
Cook time: 20 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 8 oz. egg noodles (see notes); 1 tablespoon unsalted butter; 1 small onion, diced; 8 oz. cremini or baby bella mushrooms, sliced; 1 teaspoon dried thyme; Salt and pepper, to taste; 3 tablespoons whole wheat flour (see notes); 2 cups low sodium chicken broth; 2 cups skim milk; 1 1/2 cups frozen peas, thawed; 2 (5 oz) cans tuna, drained and flaked; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/3 cup grated Parmesan cheese; 1 cup shredded white cheddar cheese; 1/3 cup breadcrumbs; 1 1/2 tablespoons unsalted butter, cubed

Healthy tuna noodle casserole is full of noodles, flaky tuna, mushrooms and green peas, plus a creamy sauce and a crunchy breadcrumb topping.

Prep Time 35 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

8 oz. egg noodles (see notes)
1 tablespoon unsalted butter
1 small onion, diced
8 oz. cremini or baby bella mushrooms, sliced
1 teaspoon dried thyme
Salt and pepper, to taste
3 tablespoons whole wheat flour (see notes)
2 cups low sodium chicken broth
2 cups skim milk
1 ½ cups frozen peas, thawed
2 (5 oz) cans tuna, drained and flaked
¾ teaspoon kosher salt
½ teaspoon black pepper
⅓ cup grated Parmesan cheese

For the topping:

1 cup shredded white cheddar cheese
⅓ cup breadcrumbs
1 ½ tablespoons unsalted butter, cubed

Instructions

Preheat the oven to 375. Grease a 2-quart baking dish with cooking spray and set aside.
Cook the noodles until al dente, according to package directions, then drain and set aside.
In a large, deep skillet, melt the butter over medium heat. Add the onions, mushrooms and thyme and season lightly with salt and black pepper. Cook over medium heat until the veggies are tender, about 6-7 minutes.
Add the flour and stir until no white streaks remain, then cook for 1 minute, stirring regularly.
Slowly pour in the broth and stir well to incorporate. Bring to a boil.
Add the milk and return to a simmer, then cook for 7-8 minutes on a constant simmer, stirring regularly, until the sauce is slightly thickened. (It should be reduced by about ½ cup.)
Add in the peas, pasta, tuna, salt and pepper and Parmesan and mix until well combined. Turn off the heat.
Transfer the mixture to the prepared baking dish. (It will seem pretty liquid, that’s OK!) Top with the shredded cheddar cheese. Top that with the breadcrumbs. Add the cubes of butter to the top of the casserole.
Bake at 375 for 20-25 minutes, until hot and bubbling and the top is browned. Let sit for 5-10 minutes before serving.

Notes

Noodles: I opted for egg noodles, which are traditional, but you could also use whole wheat noodles such as fusilli, rotini or medium shells. (I've done that before and it works just fine.)

Milk: Skim milk helps lighten up this dish, but you could also use 1% or 2% milk if that’s what you keep on hand. Fat-free half and half would also work.

Flour: Whole wheat flour is my go-to here, but regular all-purpose flour is fine, too. You could also try this with a gluten-free flour substitute.

Mushrooms: I use cremini or baby Bella mushrooms because they help add extra oomph and flavor to this dish. You could also substitute white button mushrooms.

Tuna: You’ll need 2 cans of tuna that are about 5 ounces each. I use and recommend solid white albacore that’s packed in water. Drain the cans well and flake the tuna so that it gets more evenly incorporated into the casserole.

Peas: Frozen peas are always on hand in my freezer and they work great. You don’t even have to defrost them. Just put them in your colander and pour the cooked noodles over them and they’ll be ready to go. Canned peas are fine, too, just be sure to drain them really well.

Make ahead tips: Assemble the casserole as directed, but omit the breadcrumb topping. Cover with plastic wrap and refrigerate for up to a day. Remove from the refrigerator as you preheat the oven. Add the breadcrumbs and the butter to the top of the casserole. Bake as directed, adding an extra 5 minutes if needed to ensure everything is hot.

Leftovers: Leftover tuna noodle casserole, once cooled, can be kept in a covered container in the refrigerator for up to 1-2 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 257Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 436mgCarbohydrates: 24gFiber: 3gSugar: 6gProtein: 16g