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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. That’s how my mom taught me to make it, and it was total comfort food. 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, to make this a tuna noodle casserole recipe. I’ve used egg noodles in the past, and I cook them al dente so they can finish cooking in the oven.
I know that for some of you, this may end up being a tad on the dry side. I personally like it that way. But for those of you who don’t, mixing in a bit more mayo before or 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!
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. This casserole can also be made with chicken. Otherwise, I have many other recipes here you’ll enjoy.
About The Ingredients
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.
Celery stalk – You’ll want to chop this as fine as possible.
Red bell pepper – Chop this just as finely as the celery.
Red onion – Chop this fine as well. The finer you chop, the better the texture of the finished casserole will be.
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.
Olive oil – You can use any oil you prefer. Olive oil is simply what I had on hand.
Water-packed tuna fish – This was 4 standard cans. Make sure it’s water-packed, not oil-packed. I use albacore tuna, but use what you prefer. Drain the water well. If you prefer, you can substitute with canned or fresh, shredded chicken instead.
Mayonnaise – store-bought or homemade – see links above
Grated cheddar cheese – It’s best to hand grate from a block of cheddar.
Almond flour – You can use almond meal too, but almond flour will give you better consistency.
Salt and pepper – I added these to taste after cooking.
I did not use these for this recipe, but you could add them if you like.
1 cup frozen peas – Do not sauté these with the veggies. Just pour them into the mixing bowl frozen.
4 oz. sliced mushrooms – Toss them in to sauté with the veggies above.
1 tablespoon butter – or more, as you like.
How To Make No Noodle Tuna Casserole
Preheat the oven to 350° F. Collect all your ingredients in one place.
In a medium skillet, sauté the onions, garlic, celery, bell peppers, and green beans in the olive oil over medium heat to low heat until the onions are translucent. Allow to cool.
In a medium to large mixing bowl, stir the veggie mix, tuna, mayo, and cheese (and cooked noodles if you want to use them) in a medium mixing bowl to combine. Transfer mixture to a casserole dish or baking dish, and spread out evenly.
Sprinkle the almond meal over the top of the casserole and bake 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.
How To Store No Noodle Tuna Casserole
You can either keep it in the casserole dish and cover that with plastic wrap, or you can transfer it to an airtight container with a lid. This will keep in the fridge for up to three days.
Can You Freeze No Noodle Tuna Casserole?
It’s not recommended. Mayo does not freeze well. So it’s best to eat this all within three days.
How To Reheat No Noodle Tuna Casserole
You have a couple of options for reheating.
- Microwave – Heat in 30-second intervals. Overheating this in the microwave will give you rubbery tuna.
- Oven – Simply place this into the oven at 350 F. for approximately 10-20 minutes, or until warmed through. But again, don’t over-warm it. It’s already cooked.
More Healthy Tuna Recipes
- Store Bought Clean Mayo (amazon affiliate link)
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No Noodle Tuna Casserole Recipe Card
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
- Preheat oven to 350° F. Collect all your ingredients in one place.
- In a medium skillet, sauté the onions, 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 mixing bowl. Transfer mixture to a casserole dish or baking dish, and spread out evenly.
- Sprinkle the almond meal over the top of the casserole and bake 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.