Tuna Noodle Casserole Recipe

Nothing says comfort food quite like tuna noodle casserole. But is the popular dish really as bad for you as its reputation suggests?

Learn about how the right ingredients in this tuna casserole recipe are used to create this healthier popular dish.

Classic Tuna Noodle Casserole

This American classic dish is traditionally made with canned cream of mushroom soup. But if you focus on healthy eating, you know how bad canned soups can be. So I don’t use that in the recipe below, and it’s every bit as good.

Traditionally, this dish is also made with egg noodles. But I try to be gluten-free as much as possible these days, so I used chickpea pasta instead.

You can use a chunk light tuna or any tuna you like. I just recommend avoiding oil-packed tuna for a healthier version.

In the classic version, most folks will crush ritz crackers and sprinkle them over the top. Some folks also use potato chips, but that’s not going to happen here. (Though it could if you don’t mind it)

Why Is My Tuna Noodle Casserole Dry?

There are a few reasons your casserole could be dry. Here’s what they are and how to fix them.

1. You aren’t using enough sauce. It’s easy to cut back on the sauce, thinking it will make things healthier. But your casserole won’t hold up in the oven without drying out if you don’t use enough sauce.
2. You are baking it for too long. This is the most likely culprit. The different components of this recipe are already fully cooked when the casserole goes in the oven. So baking it for too long will dry it out.
3. In some cases, it may be necessary to cover the casserole dish with a loose piece of aluminum foil.

What To Serve With Tuna Noodle Casserole?

This casserole is a complete meal on its own. But if you want to round out the meal a bit more, you can serve this with a green side salad and some garlic bread.

Optional Additions

If you want to add more to this, try adding one or more of these:

• Green beans
• Extra parmesan cheese
• Chopped red onion

Recipe Tip

• If you use frozen peas and carrots, using them frozen will give you an al dente texture after baking it in the oven. If you prefer a softer texture, you’ll need to either thaw the veggies first or cook them a bit before adding them to the casserole.

What Is Tuna Noodle Casserole Made Of?

The Casserole:

Rotini pasta – Cooked to package directions. I used gluten-free chickpea pasta, but use whatever you prefer.

Canned, water-packed tuna – Drained and flaked.

Frozen carrots and peas – You can buy individual packages or a mixed bag.

Grated mild cheddar cheese – Or you can use sharp cheddar if you prefer.

The Sauce:

Butter – I used salted butter.

Oat flour – You can use regular whole-grain flour if you prefer that. I just used oat flour to keep this gluten-free.

Arrowroot powder – Or cornstarch.

Milk – You can use dairy or non-dairy milk for this. I used oat milk.

Chicken broth – Or vegetable broth.

Grated sharp cheddar

Sliced mushrooms

Dijon mustard

Garlic granules – Or garlic powder.

Onion granules – Or onion powder.

Dried thyme – If you don’t like thyme, you can use dried dill instead.

Salt and black pepper – To taste.

For the topping:

The toppings are optional. I did not use any of these. I simply topped mine with grated cheese.

Breadcrumbs – Whole wheat Panko bread crumbs or homemade.

Grated Parmesan cheese

Melted butter

Fresh chopped parsley – For garnish (optional)

How To Make Tuna Noodle Casserole

Pasta

Cook the pasta in salted water according to the package direction. While that cooks, move on to the next steps.

Sauce

Melt the butter in a medium pot.

Whisk in the flour and milk.

Then add the broth and the arrowroot powder. Whisk well for a few minutes until you see a thickening in the sauce.

Whisk in the spices, mustard, and cheese.

Finally, stir in the mushrooms and season with salt and pepper to your liking. Once that is done, set the sauce to the side.

Preheat

Preheat the oven to 375 F.

Filling

Combine all the filling ingredients in a large mixing bowl and stir to combine. Then spread the filling over the bottom of a baking dish. Mine was 9×13, but you could get away with a dish that is a bit smaller if you don’t have one that size.

Pour the sauce over the top and smooth it evenly over the entire surface with a spatula.

Add your topping(s) of choice and bake in the oven for 25-30 minutes or until everything is properly warmed through.

Let it cool for a bit before serving. The more you let it cool, the easier it will be to cut and serve.

How Long Is Tuna Noodle Casserole Good For?

Wrap leftovers well with plastic wrap and store them in the fridge for up to three days. You can also use an airtight container to store portioned sizes for future meals.

Can Tuna Noodle Casserole Be Frozen?

This recipe is not recommended for freezing.

Reheating Tuna Noodle Casserole

You can microwave this or put it in a preheated oven at 325 F. for about 15 minutes or until it’s warmed through. You may want to put a little extra cheese over the top or cover it closely with foil to keep the top layer from drying out. (or do both!)

More Healthy Casserole Recipes

• Homemade Lasagna
• Spaghetti Pie
• Easy Chicken Casserole

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Tuna Noodle Casserole Recipe Card