Healthy Tuna Noodle Casserole

4.50 from 8 votes

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

Prep Time35

Cook Time20

Total Time1

Yield: 6 -8 servings

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.

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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.

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Nutrition

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