This No Noodle Tuna Casserole recipe is now, officially, my go-to tuna casserole!
I used to make tuna casserole with pasta and tons of cheese. But since I really didn’t want to do the carb/fat combo, I thought I’d try a no-noodle version just to see how it would turn out.
And turn out, it did. It was delicious.
TUNA CASSEROLE WITHOUT NOODLES
Tuna casserole doesn’t need noodles or rice or any other carby addition to be delicious. In fact, it’s quite good without, as you’ll see if you make this.
However, if you are a die-hard noodle fan, feel free to mix in about 2 cups of cooked pasta as it will work well either way. And I know that for some of you, this may be a tad on the dry side. I like it that way. But for those of you who don’t, mixing in a bit more mayo after baking does the trick nicely!
LOW CARB TUNA CASSEROLE
If you are watching your carbs, this dish might be a perfectly delicious fit for your eating plan. At only about 1 net carb per serving, it’s super easy to fill up on this dish without being worried about your carb intake. So enjoy!
What You’ll Need
2 medium garlic cloves – If your cloves are larger, you’ll still want to use 2 cloves. However, if they are smaller, you’ll want 3 or 4 of them.
1 large celery stalk – You’ll want to chopped this as fine as possible.
½ large red bell pepper – Chop this just a finely as the celery.
¼ large red onion – Chop this fine as well. The finer you chop, the better the texture of the finished casserole will be.
1 cup green beans – I used frozen/thawed, but fresh works too. These don’t have to be chopped as fine as the celery, pepper and onion, but you still want to chop them on the smaller size.
1 tbsp. olive oil – You can use any oil you prefer. Olive oil is simply what I had on hand.
20 oz. water packed tuna – This was 4 standard cans. Make sure it’s water packed, no oil packed. Drain the water well.
¼ cup mayonnaise – store bought or homemade – see links above
1 cup grated cheddar cheese – It’s best to hand grate from a block of cheddar.
2 tbsp. almond flour – You can use almond meal too, but almond flour will give you a better consistency.
Salt and pepper – I added these to taste after cooking.
How To Make No Noodle Tuna Casserole
Collect all your ingredients in one place.
In a medium skillet, sauté the garlic, celery, bell peppers and green beans in the olive oil over medium to low heat until the onions are translucent. Allow to cool.
In a medium to large mixing bowl, combine the veggie mix, tuna, mayo and cheese (and cooked noodles if you want to use them) in a medium casserole dish. Spread out evenly.
Sprinkle the almond meal over the top of the casserole and bake at 350 F. for approximately 20-25 minutes (just enough to get the cheese melted.)
Remove from oven and allow to cool slightly before serving. Add salt and pepper to taste.
Pairs well with a salad or other veggies.
Mercury In Tuna
Every time I post a recipe that uses tuna, I can count on getting at least one comment admonishing me for “promoting tuna” when it’s such a direct source of mercury.
I get that this is a concern for many people. And if you don’t want to eat tuna, simply don’t eat tuna. I have many other recipes here you’ll enjoy.
More Healthy Tuna Recipes
- Store Bough Clean Mayo (amazon affiliate link)
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No Noodle Tuna Casserole Recipe
No Noodle Tuna Casserole
- 2 medium garlic cloves
- 1 large celery stalk chopped fine
- ½ large red bell pepper chopped fine
- ¼ large red onion chopped fine
- 1 cup green beans cut into small pieces (I used frozen/thawed, but fresh works too)
- 1 tbsp. olive oil
- 20 oz. water packed tuna drained
- ¼ cup mayonnaise (store bought or homemade – see links above)
- 1 cup grated cheddar cheese
- 2 tbsp. almond meal or flour
- salt and pepper to taste
- Collect all your ingredients in one place.
- In a medium skillet, sauté the garlic, celery, bell peppers and green beans in the olive oil over medium to low heat until the onions are translucent. Allow to cool.
- In a medium to large mixing bowl, combine the veggie mix, tuna, mayo and cheese (and cooked noodles if you want to use them) in a medium casserole dish. Spread out evenly.
- Sprinkle the almond meal over the top of the casserole and bake at 350 F. for approximately 20-25 minutes (just enough to get the cheese melted.)
- Remove from oven and allow to cool slightly before serving. Add salt and pepper to taste.
- Pairs well with a salad or other veggies.
Recipe from the Gracious Pantry archives, originally posted 5/20/15.